Gluten-Free Olive Oil Matcha Cake

Review by Julia

Why did we make this recipe? 

A few years ago I discovered matcha and went through a bit of a matcha phase where I became obsessed with everything to do with it - I couldn’t get enough of matcha lattes, matcha hot chocolate and matcha brownies. It was matcha madness!!  So I decided that it was time to make something myself with matcha and I settled on finding a gluten-free matcha cake. 

When I found this recipe for gluten-free olive oil matcha cake I was intrigued - a cake made with olive oil? I’d never tried anything like that before! The recipe also seemed simple enough (although I had to buy the gluten-free oat flour online), and didn’t require too many bowls (anything for less of a clean-up afterwards!), so I decided to give it a go.

What did we love?

This recipe is fantastic and has become my go-to homemade cake. Its simplicity means that I make it whenever I’m craving some dessert, whenever I need to unwind, or whenever I’m feeling a bit low. I made this cake a lot during Sydney’s Covid lockdown when I was quite often feeling a bit anxious.

Once you source all the ingredients, the recipe is very straightforward and it only requires one cake bowl. The ingredients work well together and allow the star players - the olive oil and matcha - to do the talking and shine. The use of olive oil balances out the sugar and means the cake isn’t too sweet.

I usually freeze about half of the cake when I make it, so that I can have a couple of slices first and then save the rest for later. And somehow this cake tastes even better out of the freezer - I’m not sure why, but it really does!

What did we not love? 

It can take a bit of time to gather the ingredients. Almond flour can be a bit pricey and gluten-free oat flour is quite hard to source (I have only ever found it online). I also buy my matcha online, but I think you can buy it from most large supermarkets these days.

Recipe credit: Gluten-Free Olive Oil Matcha Cake - Snixy Kitchen