Step 1

In a glass measuring cup, whisk together olive oil, milk, and poppy seeds and let sit for 5 minutes while you prepare the baking pan.

Step 2

Preheat the oven to 350°F. Lightly grease an 8-inch cake pan with olive oil and line the bottom with a round of parchment paper.

Step 3

Whisk the eggs and vanilla extract into the liquid ingredients.

Step 4

In a large bowl, whisk together the almond flour, oat flour, sugar, matcha, baking powder, and salt. Pour the liquid ingredients into the dry ingredients and mix well until just combined. Pour the batter into the pan and use a spatula to smooth the top.

Step 5

Bake for 45-55 minutes, or until the cake springs back when poked and a toothpick in the center comes out clean or with just a few crumbs. Let cool in the pan for 10 minutes, then invert the cake onto a wire baking rack then flip right side up to cool. I use two wire racks to invert the cake right side up.

Step 6

Meanwhile, Prepare the whipped cream. In stand mixer fitted with the whisk attachment or a medium bowl with a hand mixer or metal whisk, whisk the together the whipped cream, powdered sugar, and vanilla until soft peaks form.

Step 7

Use a fine mesh sieve to dust the cake with powdered sugar. Serve slices warm or at room temperature with a dollop of whipped cream and a drizzle of olive oil (optional). The cake can sit out in an airtight container for 3-5 days or freezer for up to a month.