Raw vegan chocolate matcha cake

This post is also available in: Español (Spanish)


  • For the base
  • 1 cup of almond flour
  • 1 cup of pecans
  • 4 dates without the seed or 4 tablespoons of agave
  • 2 teaspoon cinnamon
  • For the matcha cream
  • For the layers
  • 1 + 1/2 cup cashew nuts (soaked in water for 4 hours or overnight)
  • 1/3 cup coconut oil, melted
  • 1 cup of coconut cream
  • 1/2 cup maple syrup, agave
  • 2 teaspoons pure vanilla
  • 1/8 cup lemon juice
  • For the matcha layer add 2 to 3 teaspoon of matcha powder
  • For the chocolate layer add 4 tablespoons of cocoa powder
  • 1 teaspoon of soy lecithin (Optional, for better emulsion)


  • First, grind (in a food processor) all the ingredients of the base until it is well crushed and homogeneous.
  • Then place the base in the chosen mold and smash/mold with your hands until you get a firm and uniform surface.
  • Now drain the cashews and place them in the food processor/blender with the agave, lemon juice, melted coconut oil, coconut cream, vanilla, and soy lecithin (optional).
  • Blend all the ingredients well until they form a smooth cream.
  • Then separate cream into two parts.
  • In one of the parts add the 2 to 3 tablespoons of matcha powder and blend well until smooth.
  • Pour the matcha cream over the base.
  • take to the freezer for at least 1 hour.
  • After one hour, with the remaining cream, add the cocoa powder, blend well again and pour the cocoa layer over the matcha layer and put it in the freezer again for at least one hour.
  • To consume, let it defrost for a few minutes or until it is like a creamy frozen cake and ready to enjoy!

This post is also available in: Español (Spanish)