Vegan Matcha Cake in Cashew Crust

Revive yourself with this matcha cake topped with fresh blueberries. This sweet cake will complete your day.



Makes Two 4-inch Round Cakes


  • ½ cup almonds
  • 1 tsp cashew butter
  • 1 tsp coconut sugar
  • 1 tsp maple syrup
  • 1 tsp coconut oil
    Pinch of salt


  • 2 cup cashews, soaked
  • ½ cup almond milk
  • 4 tsp lemon juice
  • ¼ tsp vanilla extract
  • 1 Tbsp maple syrup
  • 2 tsp coconut sugar
  • 2 + ½ tsp matcha tea
  • 2 Tbsp coconut oil, melted
    Pinch of salt
  • ¼ cup 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 matcha tea and more blueberries. Bon appetit!

        This recipe is made by Lore Salas from the Food Food


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