Vegan Matcha Cake in Cashew Crust
Revive yourself with this VEGAN MATCHA CAKE in Cashew Crust topped with fresh blueberries. It's so delicious and sweet that will complete your day.
Follow this recipe to make one!
🍴 RECIPE 🍴
½ cup of almonds
1 tsp of cashew butter
1 tsp of coconut sugar
1 tsp of maple syrup
1 tsp of coconut oil
Pinch of salt
2 cup of cashews
½ cup of almond milk
4 tsp of lemon juice
¼ tsp of vanilla extract
1 Tbsp of maple syrup
2 tsp of coconut sugar
2 + ½ tsp of Zen Tea Leaf® Matcha Green Tea Powder
2 Tbsp of coconut oil, melted
Pinch of salt
¼ cup of fresh blueberries
1. For the crust, pulse the almonds in a food processor until partially broken. Add the remaining ingredients and process until the mixture is sticky but still crumbled.
2. Press into a 4’’(10 cm) round mold and form an even layer. There will be enough dough for another mold. Place into the freezer for 30 minutes until firm.
3. To prepare the cream filling, first, rinse and drain the cashews. Blend all ingredients together, except coconut oil and blueberries, in a high speed blender until smooth. Add the melted coconut oil and blend again, on slow speed, for a few seconds until incorporated. Pour the cream over the base and disperse the blueberries throughout the filling.
4. Place the cake into the freezer for at least 3 hours. One hour before serving, remove the cake from the mold and place it into the refrigerator. Garnish with Zen Tea Leaf® Matcha Green Tea Powder and more blueberries.
5. SERVE & ENJOY!!!
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