As the year draws to a close, celebrations are plenty and a great opportunity to showcase your best healthy dishes. Impress your friends and family with this matcha marble no-bake cake with a delicious hazelnut, coconut crust. Smooth, creamy and suitable for vegans and those avoiding gluten, this cake goes to show healthy doesn’t have to be boring!
RECIPE: Matcha Marble No-Bake Cake with a Hazelnut, Coconut Crust (VGN, GF)
Hazelnut Coconut Crust:
- 1 cup hazelnuts (without skins)
- 12 dates¼ cup desiccated coconut
- Pinch of salt (optional)
Matcha Marble Cake Filling:
- 1½ cup cashews (soaked overnight)
- ½ cup almond milk (homemade)
- ¼ cup lemon juice¼ cup gula melaka syrup
- 3 tbsp coconut oil
- Pinch of himalayan salt
- ¾ tsp organic vanilla extract
- 1½-2 tbsp matcha powder
- Strawberries, Toasted coconut flakes
- Dark chocolate bar (shaved)**
- Freeze-dried blackberries (optional)
- Butterfly pea flowers (optional)
- Make crust. Pit the dates and add with the rest of the crust ingredients to a food processor or blender and blitz until crumbly. To see whether it’s ready, take a small handful and roll the mixture into a ball — it should hold together. Firmly press the crust mixture into the base of a springform pan and even it out with the back of a measuring cup until flat and evenly spread. Place in the freezer to set.
- Make cake filling base. Drain and rinse the soaked cashews and place them in a high-speed blender with the rest of the filling ingredients, except for the vanilla extract and matcha powder. Blend on high until smooth and well combined.
- Make flavours. Pour half of the mixture into a bowl and reserve. To make the vanilla filling, add ½ tsp of vanilla extract to the mixture and blend until combined. Pour the vanilla filling into a bowl and reserve. To make your matcha filling, pour the other half of the mixture back to the blender and add ¼ tsp of vanilla extract and the matcha powder and blend.
- Marble cake filling. Remove the pan with the crust from the freezer. Dollop alternating spoonfuls of the matcha and vanilla filling into the pan. Gentle swirl a knife through the filling to create a marble effect. Place the pan back to the freezer and freeze for at least 3 hours to set.
- Add toppings. Once set, remove the pan from the freezer. To release, wipe a hot towel around the edges of pan and open the clasp. Blitz the freeze-dried blackberries in a spice grinder (or small blender) until it becomes a powder. Sprinkle the powder with shavings from the dark chocolate bar in a circle around the cake. Top with halved strawberries, toasted coconut flakes and butterfly pea flowers to garnish.
- Serve or store. Serve immediately. If storing, keep the cake in the freezer and thaw for around 15 minutes before serving.
* Measurements of the matcha powder will depend on the quality of matcha you use. I would recommend using 1½ tbs first and adding more if needed.
** Make sure the dark chocolate you use is vegan. I use 90% Dark Chocolate.
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