Raw Superfood Matcha & Kiwi Cake with Ginger Crust
 
Prep time
Cook time
Total time
 
Fuss-free, extremely delicious, raw, vegan and gluten-free recipe for a Matcha Kiwi Cake. This cake is fresh and fruity, yet sweet, light and creamy. #raw #vegan
Author:
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1 Cake
Ingredients
  • For the Crust
  • 1 cup shredded coconut
  • ½ cup oat flour
  • 1 cup chopped pineapple, dehydrated (1/4 cup)
  • 1 teaspoon grated ginger
  • ¼ cup powdered coconut sugar
  • 2 tablespoon coconut nectar
  • ⅛ teaspoon pink himalayan salt
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • For the Kiwi layer
  • 1 +1/2 cup cashew, soaked
  • 4 kiwi, peeled
  • ¼ + ⅛ teaspoon spirulina powder
  • 1 teaspoon matcha powder
  • 3 tablespoon coconut nectar
  • ⅛ teaspoon pink himalayan salt
  • ¾ tablespoon sunflower lecithin
  • 3 tablespoon coconut oil, melted
  • 2 tablespoon nut milk
  • ½ tablespoon lime juice
Instructions
  1. For the Crust - dehydrate 1 cup fresh pineapple (yields approximately ¼ cup when dried). 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 square cake tin and place in the freezer.
  2. For the Kiwi layer - Start, of course, by soaking your cashews (put them in a jar and pour water till top of jar so they soak in for at least 4 hours or overnight). Add all the ingredients (except lecithin) to a high-speed blender and blend until smooth and creamy. Then add in the ¾ tablespoon lecithin and pulse to combine. Pour the cream over the base. Pop in freezer at least 4 hours to set (overnight is ideal).
  3. Decorate with fresh, chopped kiwis and lime slices. Store in the freezer for 2 weeks or in the refrigerator for 4- 5 days. Before eating, allow to sit for 10-15 minutes on room temperature. Enjoy!! Xo
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2021/02/23/matcha-kiwi-cake/