My matcha cake is super easy to make and tastes amazing, the creamy matcha cashew cream combined with some raw cacao butter and vanilla really enhances the matcha flavor.
The crust is a simple mix of desiccated coconut, rolled oats, coconut oil, coconut nectar, nut milk, salt, and vanilla bean paste. After making the crust I just blend all of the cake ingredients together until super creamy and poured it over top. After it cools for at least 6 hours I then decorated it with raspberries, dried rose petals and dried rose buds. Ah-mazing.
Recipe Star – Matcha Powder is a pure leaf version of your average green tea meaning you get all the health benefits this mighty leaf has to offer. Rich in antioxidants, matcha provides protection from harmful free radicals, which are the molecules responsible for aging, tissue damage and even some inflammatory diseases. The antioxidants found in matcha are also known to increase metabolism, control blood sugar and lower cholesterol. The caffeine level in matcha is much less than that of coffee and because of all its health properties, there is no crashing like with coffee. Just a clean, focused energy – without the cortisol response that can mess with our adrenals and stress our body. If all of that’s not enough – no doubt you’ve heard that matcha can aid in digestion, weight loss & metabolism and natural detoxification.
As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.
- For the crust
- 1 cup desiccated coconut
- 1 cup rolled oats
- ⅛ teaspoon pink himalayan salt
- 1 tablespoon coconut oil
- 3 tablespoon coconut nectar
- 3 tablespoon nut milk
- ½ teaspoon vanilla bean paste
- For the cream
- 2+1/2 cup cashew, soaked 6 hours
- 1 teaspoon vanilla bean paste
- ½ cup nut milk
- 3 tablespoon coconut oil, melted
- 3 tablespoon coconut nectar
- ⅛ teaspoon pink himalayan salt
- 50 gram raw cacao butter, melted
- 3 teaspoon Matcha green tea powder
- For the crust - Add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin and place in the freezer.
- For the cream - Soak 2+1/2 cup of cashews for 6 hours or overnight. Rinse the soaked cashews under running water. Add all the ingredients (except Matcha powder) to a high-speed blender and blend until smooth and silky. Transfer 1 cup of cream into a bowl and set aside. Add Matcha powder over the remaining cashew cream into the blender and process until well combined.
- To assemble - Remove the base from the freezer. Add the colored cashew cream filling all over the crust, either in layers or by adding large dollops of different colors (a couple of spoonfuls of each flavor at a time). Tap the cake on the bench a few times to smooth out the top.
- Place it in the freezer for about 4 - 6 hours or overnight, to set. Store in the freezer for 2 weeks or in the refrigerator for 4- 5 days. To serve, remove the cake from the freezer and let sit at room temperature to soften. Slice and serve. Enjoy!! Xo
THINKING OF TRYING THIS RECIPE?
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