The Ultimate Cake That Will Impress Everyone At Your Next Celebration

The Ultimate Cake That Will Impress Everyone At Your Next Celebration


22 December 2017


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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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