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A matcha avocado toast cake on a white cutting board.
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Avocado Toast Cake

Author: Erika Kwee

Ingredients

For the cake:

  • 1.5 cups cake flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • heaping 1/4 teaspoon flaky sea salt
  • 7 tablespoons butter
  • 1 tablespoon oil coconut, olive or canola all work
  • 1/2 cup + 2 tablespoons buttermilk divided (I use almond milk with a splash of apple cider vinegar)
  • 3 eggs room temperature
  • 1 teaspoon vanilla
  • 1.5 teaspoons Aiya matcha powder

For the frosting:

  • 3 tablespoons butter room temperature
  • 3/4 cup powdered sugar
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk
  • Aiya matcha powder as needed

Instructions

To make the cake:

  • Preheat oven to 350 degrees and grease an 8x8 baking pan.
  • Sift together the flour, sugar, baking powder and salt. Using an electric beater, add in the butter in small pieces, about 10 seconds apart. Beat until the butter is incorporated in small crumbs, then add the oil and continue to beat until there are no clumps and you have a fine, crumbly, cornmeal-like texture (this will take a few minutes).
  • Add ½ cup of the milk to the mixture and beat for 4 minutes until pale, thick and smooth (beating for this long will help create a more even consistency that will bake into a more even cake). Beat the eggs and vanilla into the remaining milk mixture and gradually add the egg mixture to the rest of the ingredients. Increase speed to medium and beat for one minute, then scrape down the sides and fold batter a few times to make sure everything is incorporated.
  • Divide the batter in half. Beat the matcha into half the batter until evenly incorporated.
  • Pour batter into prepared pan, marbling as desired, and bake for 35-40 minutes, or until edges are golden and an inserted toothpick comes out clean. Let cool before cutting into a toast shape.

To make the frosting:

  • Beat the butter and sugar together. Beat in the salt, vanilla, and milk until smooth.
  • If going for an ombre look, divide the frosting into 2-3 bowls. Keep one bowl of frosting plain. Add matcha 1/4 teaspoon at a time to the other bowl(s) of frosting until you achieve your desired color and flavor (taste as needed). Use a large offset spatula to frost the cake in sweeping waves of frosting! Add gold flakes/milk crumbs/other cake bling as desired.