This is the best, Japanese-inspired Pistachio & Matcha Cake from scratch, with a healthy twist! Nutty pistachio, earthy matcha, and zucchini come together to make a super moist and delicate cake. Paired with a super easy white chocolate and cottage cheese ganache frosting.

Three slices cut out of a pistachio and matcha cake.

I gotta say it, this cake is just magic. It has been loved by everyone who taste tested it! In fact, I think this is my best dessert recipe yet!

Super moist Pistachio & Matcha Cake

This vegetarian Pistachio & Matcha Cake is inspired by Japanese style cakes. It emphasises flavour of pistachio, earthy tones of Japanese matcha, rather than sweetness. Combined with a heavenly, white chocolate ganache frosting. It’s soft like a sponge but uses chiffon cake techniques to help create a light and fluffy texture. Even despite using dense ingredients like wholemeal flour. This Pistachio & Matcha Cake has a very moist and tender crumb.

This cake doesn’t just tastes phenomenal. It is also visually appealing with bright green cake and contrasting white frosting. This Pistachio & Matcha Cake uses healthy ingredients such as Greek yogurt, extra virgin olive oil and wholemeal flour. But it also has a secret ingredient most won’t be able to pick. Zucchini! A slice of this easy homemade cake is the perfect companion to a cup of tea or milk for an afternoon snack. Or even a delightful dessert for any gathering.

A pistachio and matcha cake on a black plate on top of ruffled green satin.

Why this is the BEST recipe

There are so many things to love about this Pistachio & Matcha Cake, but here’s a few reasons:

It’s sweet without needing an excessive amount of added sugar!
Has a beautifully balanced, but very unique flavour combination of pistachio and matcha.
Uses ingredients that are easily accessible.
Doesn’t require any difficult techniques.
Is a great choice for those who love cake, but want a more healthy alternative.

Nutrition

Is this Pistachio & Matcha Cake healthy?

Nutritionally speaking, there are a few things that set this cake apart from other recipes, such as:

It is slightly higher in protein compared to other cakes, at 7 grams per slice. Protein is important for cell growth and supports a strong immune system. It also helps our bodies to maintain it’s fluid balance.
Per slice, it contains almost double the amount of dietary fibre (3g per serve!) than other cakes. Fibre can slow down our digestion, and keep us feeling fuller for longer. It also helps prevent constipation and supports beneficial gut bacteria.
Although this cake is not sugar free, it is much lower in sugar when compared to other cake recipes.
Additionally, this Pistachio & Matcha cake is much lower in fat (and saturated fat) than other cake recipes. So it is better for our hearts and vascular systems.
Contains healthy monounsaturated fats from the extra virgin olive oil and pistachio. When eaten in place of saturated fats, they can help reduce LDL (‘bad cholesterol’). Which can help reduce the risk of heart disease.

A piece of pistachio and matcha cake on a black plate.

Pistachio & Matcha Cake ingredients

Pistachios – Have a sweet taste, with earthy undertones. I used hulled and unsalted pistachios, which you can find in the baking aisle at Woolworths. If using shelled pistachios, you will need to remove the shells before measuring.
Wholemeal flour – Contains more protein, dietary fibre, and nutrients than white flour. Also adds a rich, and nutty flavour.
Matcha – Gives the cake a lovely green colour. Also adds a subtle earthy flavour that just pairs so well with pistachio and white chocolate.
Baking powder & soda– Helps the cake rise while creating a light and fluffy crumb texture.
Eggs – I used large eggs, which are 50-55g (600g dozen pack / 300g on 6 pack) each per industry standard. However, there is an egg crisis going on in Australia right now. So this recipe will also work with extra large eggs (700g dozen pack / 350g 6 pack).
Extra virgin olive oil – Is a healthy alternative to butter, with more monounsaturated and less saturated fats. Extra virgin olive oil is the most stable cooking oil, making it an excellent choice for baking!
Greek yogurt – Adds moisture to the cake.
Maple syrup – Adds a touch of sweetness without overpowering the flavours.
Vanilla extract – Is more natural and has more flavour than vanilla essence.
Zucchini / courgette – Works perfectly with this cake, because it is green, and it doesn’t take away from the pistachio or matcha flavours. Zucchini acts like a wet ingredient, which makes this cake extra tender and moist. Leave the skin on your zucchini for extra dietary fibre and nutrients. It won’t affect the texture or flavour of the cake. I used one medium zucchini.
Cream of tartar – Helps to stabilize the fluffy egg whites.

White chocolate ganache

White chocolate – Make sure to use cooking chocolate from the baking section. Regular eating chocolate, the kind you find in the chocolate aisle, will not melt properly.
Cottage cheese – Has a similar flavour to cream cheese but contains much more protein and less fat. I used the low fat creamed cottage cheese that you can find at both Coles and Woolworths.

Matcha vs green tea

A lot of people tend to get matcha confused with green tea. Although they technically come from the same plant, they are very different.

Matcha – Is made from ground green tea leaves that are grown in the shade to preserve the chlorophyll. This clorophyll is what gives matcha its vivid green colour. The leaves are then steamed, dried and ground into a fine powder. It has a slightly sweet, but grassy flavour.
Green tea – The leaves are grown in full sunlight, then cooked and dried. Green tea leaves have a dull green colour, with a lighter, more delicate, floral flavour.

While you could technically grind together the green tea leaves, to me it’s not worth it (ain’t no one got time for that!). Especially, since matcha has a stronger flavour, brighter colour, and is readily accessible.

Which matcha powder should I use?

There are two different types of matcha powder. Each type has minor differences in their quality, flavour and intended use.

Ceremonial matcha – Is the premium grade matcha powder. It is mixed with hot water and designed to be used as part of traditional Japanese tea ceremonies. It has a slightly sweet flavour, without any bitterness.
Culinary matcha – Is made from slightly older green tea leaves and is meant to be used for cooking purposes. Has a stronger, more bitter flavour compared to ceremonial matcha.

Being a premium product, ceremonial matcha is more expensive. So don’t feel the need to lash out and spend big on your matcha, as culinary matcha is best for this recipe.

You can generally find matcha powder at most supermarkets, or Asian grocers. Otherwise, you can also find it on Amazon.

A sieve full of dry ingredients for pistachio and matcha cake.

How to make Pistachio & Matcha Cake

Making the pistachio crumb

Add the pistachios to a high powdered blender. Blitz until they form a fine crumb. This should take no more than a minute. Be careful not to over blend, otherwise, you risk the pistachios turning into a paste.

Hot tip: Taste a pistachio before you blitz them. Sometimes store bought pistachios can be a bit bland after sitting on the shelf. For a flavour boost, you can toast your pistachio. Place them on a baking tray and bake in the oven at 180°C / 355°F for 10 minutes, or until they smell toasted. Set aside to cool before blitzing. The pistachios are ready when once they start to smell toasty and have a crunch. However, this is purely optional.

Making the Pistachio & Matcha Cake mix

Preheat oven to 180°C / 355°F. Grease and line a 20cm / 8 inch cake tin.
Sift the wholemeal flour, matcha powder, baking powder and soda into a bowl. Pour the pistachio crumb into the sieve. Using a spoon, press any clumps through the sieve. Tip the leftover bran into the bowl with the dry ingredients. Whisk the dry ingredients to combine.

Step 3 of making pistachio and matcha cake.

Separate the egg whites, add them to a medium bowl and set aside. Add the egg yolks, Greek yogurt, extra virgin olive oil, maple syrup and vanilla extract to a large mixing bowl. Whisk until combined.

Step 4 of making pistachio and matcha cake.

Grate the zucchini using a box grater, place it into a tea towel or cheesecloth and twist to extract as much liquid as possible. Add 1 cup of blotted zucchini to the wet ingredients and stir to mix. This Pistachio & Matcha Cake is very moist, so wringing out the zucchini helps to get rid of excess water.

Step 5 of making pistachio and matcha cake.

Tip the dry ingredients into the bowl with the wet ingredients. Using a rubber spatula, mix until roughly 70% combined.
Add the cream of tartar to the egg whites. Beat the egg whites on medium speed until stiff peaks form. Hold the beaters facing upwards. If the tip of the fluffy egg whites on the beaters falls over just slightly, then it is ready.
Gently fold the fluffy egg whites into the pistachio matcha cake mix, while combining the rest of the unmixed dry ingredients. Check for any pockets of dry ingredients, especially on the bottom of the bowl.

Steps 6 - 8 of making pistachio and matcha cake.

Pour the pistachio matcha cake mix into the lined cake tin, and smooth the surface with either a cake palette knife or spatula. Bake the cake for 45 – 50 minutes or until a toothpick inserted into the centre comes out without batter on it. This is a very moist cake, so if the toothpick comes out with some crumbs that is fine.

Allow the cake to cool in the tin for 10 minutes, then turn out onto a cake rack to finish cooling. The top of your cake may sink slightly after a few minutes of being out of the oven, but it should level out.

Beating fluffy egg whites for pistachio and matcha cake.

Making the white chocolate ganache

Add the white chocolate melts to a small bowl. Heat the chocolate in the microwave, 10-15 seconds at a time until the chocolate is melted.
Pour the melted chocolate and cottage cheese to a blender and blitz until smooth ganache.

Steps 11-12 of making pistachio and matcha cake

Place the white chocolate ganache in the fridge to cool.

Frosting the cake

Once the cake has cooled completely, using a serrated knife, cut the top off the cake to create a flat surface. This step is purely optional for a single layer matcha cake.
Using a cake palette knife or spatula, spread the white chocolate ganache evenly over the top of the cake. With the remaining ganache to frost the sides of the cake.
Refrigerate the cake for at least 30-40 minutes before slicing. This will help the matcha cake to keep its shape when cutting.
Allow the cake to come to room temperature and serve. Cold cake can be quite firm, so it is best at room temperature before serving.

A slice being taken out of a pistachio and matcha cake.

How to make a layer cake

Just double the pistachio matcha cake mix and divide it between 2 20cm / 8 inch cake tins. Once the cakes are completely cooled, cut the tops off using a serrated knife to create a flat surface.

You will need an extra cup of white chocolate and cottage cheese per additional layer of your cake. This will give you enough ganache for a generous layer in the middle and top of the cakes, as well as a thin side crumb coat.

Pistachio & Matcha Cake topping

To recreate the topping from the photos, add roughly half – 1 teaspoon of matcha powder to a small, fine sieve. Dust the centre of the cake well. Then spread out in 3 directions from the centre, like a triangle, building up to medium dusting. Then add a very light dusting to the spaces in between the 3 points.

Add roughly 2-3 tablespoons of roughly chopped pistachios onto the centre of the cake. Then scatter another 1-2 tablespoons around the centre.

A hand dusting a pistachio and matcha cake with extra matcha.

Storage

The frosted cake will keep in the fridge for up to 4 – 5 days. If you want to store the unfrosted cake, wrap it in 2 layers of plastic wrap and put it into an airtight container. This will prevent the cake from going stale.

The white chocolate ganache will last in the fridge in an airtight container for up to 5 days. It is best kept cool, as being made from chocolate, hot temperatures will make it runny.

Both the ganache and the pistachio matcha cake can be frozen. Wrap the cake in 2 layers of plastic wrap. Add the white chocolate ganache to a freezer-safe container, and cover the top with plastic wrap. To thaw, leave them in the fridge overnight.

Frequently asked questions (FAQ)

Wash and dry the zucchini and cut the top off. Place a box grater on a chopping board, and run the zucchini over the coarse grating side (the side with the biggest holes). Grate the zucchini until you get down to the end.

You can, but I do not recommend it. Like many vegetables, zucchini peels contain extra dietary fibre, antioxidants and nutrients. The peel also doesn’t affect the flavour or texture of the cake.

Yes, you can! Just omit any steps that talk about the zucchini and bake the Pistachio and Matcha Cake in the oven for 35-40 minutes.

You sure can! Gently cover your iced Pistachio & Matcha Cake with 2 layers of plastic wrap and place in the fridge. If you have a cake container, store your wrapped cake in it, this will help to keep the cake fresher for longer. It will prevent your cake from absorbing other flavours from the fridge.

Yes, matcha contains anywhere from 19-44 mg of caffeine per gram. This recipe uses 4 teaspoons (~4g per teaspoon) of matcha not including decorations. So the whole cake may have anywhere from 76-176 mg of caffeine.

However, if you want to avoid caffeine, you can find decaf matcha powder on Amazon.

Some people may assume that matcha is a diuretic because it contains caffeine. However, research shows that the amount of caffeine in drinks such as tea (including green tea) and coffee does not have a diuretic effect. Additionally, another study shows that green tea can be just as hydrating as water.

Prolonged exposure to heat can cause the matcha powder to oxidise and turn brown. You may get some light brown patches throughout your Pistachio & Matcha Cake. However, the flavour will still be there and it is perfectly fine to eat.

A pistachio and matcha cake with 2 slices cut out.

Substitutes & variations

Zucchini – I feel that zucchini is best suited to this cake, but you can sub it out for a banana and 2 tablespoons of maple syrup. Just mash the banana into a paste and add it to the wet ingredients. However, you will be able to taste the banana.
Maple syrup – Can be substituted for honey.
White chocolate – I think white chocolate is best suits to this recipe. That being said, I do not see any reason why it wouldn’t also work with regular milk or dark chocolate.
Cottage cheese – Can be substituted for reduced / low fat cream cheese.

Other dietary

Gluten free – Swap the wholemeal flour for a gluten free version, or another type of flour such as almond flour. Note, I haven’t tried this, and using these flours may prevent the cake from rising as much as regular flour.
Dairy free – Swap the cottage cheese for silken tofu. Replace the white chocolate and Greek yogurt for plant-based versions.
Vegan – You could substitute the eggs for egg replacer. However, I haven’t tried this, so I’m not entirely sure whether it would work.