RAW VEGAN MATCHA CAKE

RAW VEGAN MATCHA CAKE - Yes Superfood

Raw Vegan Matcha Cake

Ingredients:

  • 1 cup almonds
  • 1 cup shredded coconut
  • 6 dates (soaked in water for min. 10 minutes)
  • ¾ cup coconut cream
  • ½ cup maple syrup
  • 1 ½ cup cashews (soaked in water for min. 2 hours)
  • ½ cup coconut oil
  • 1 tbsp Yes Superfood Ceremonial Matcha superfood powder

Method:

  1. In a food processor mix together the almonds and the shredded coconut, until you get a fine, crumbly consistency.
  2. Add in the dates, and mix it again. (In case the mixture doesn’t get sticky, add in 1-2 tsp water.)
  3. Press the mixture into a 22 cm diameter baking tray, and put it in the fridge, until you prepare the cream.
  4. Mix the coconut cream, the maple syrup, the cashews and the coconut oil in a food processor/blender, until you get a silky, smooth consistency. Then add in the Ceremonial Matcha superfood powder too.
  5. Pour the filling over the base, and let it sit in the freezer for a minimum of 2 hours.
  6. Take the cake out of the freezer 15-20 minutes before serving.
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FAQs

No. Yes Superfood Curcumin Powder has a mild, subtly sweet flavour profile. At the quantity used in this recipe, it contributes primarily a warm golden colour rather than a pronounced turmeric flavour.

At the quantity used in this recipe, the light, sweet flavour of the meringue remains dominant. The blue spirulina is used mainly for its striking blue colour.

Cooking the meringue as an even layer in the microwave makes it easy to cut into neat cubes once chilled. The cubes remain soft and pillowy rather than crisp, creating a modern presentation that is particularly striking when the dessert is served in individual glasses.

The vanilla custard can be prepared one day in advance and stored covered in the refrigerator. The meringue cubes are best prepared on the day of serving. Keep the two components separate and assemble the dessert only immediately before serving.