Matcha Mixed Berry Chocolate Vegan Cake

Happy Matcha Monday! Let’s celebrate a new week with great matcha recipes.

Today the Kenko Tea team is pleased to introduce a brand new, fabulous and mouthwatering dessert: Mixed Berry Matcha White Chocolate Raw Cake Recipe by Ange and Vy from @thegreencounter.

Ange and Vy are good friends from Melbourne with a shared belief in nourishing the mind and body with real, wholesome food. They both love the great outdoors and leading active lifestyles. If you give Vy some running shoes, she will run until the sun sets. Give Ange a bike and she will ride like there's no tomorrow.

But sticking to healthy eating and leading a healthy lifestyle doesn't have to mean compromising the joys in your life. Ange and Vy always make sure to balance healthy with delicious, and you can check out their creations here:

• The Green Counter instagram
• The Green Counter blog

This raw matcha cake recipe is a super fun, easy, delicious and the perfect cake recipe for any occasion or big celebration.

It has a creamy and smooth layer of mixed berries, which complements the creamy and smooth matcha white chocolate layer. It’s also a raw and vegan cake with no sugar or dairy added.

Mixed Berry Matcha White Chocolate Cake

• Total prep time: 20 min (exclusive to cashew soaking time)
• Set time: 4 hrs or overnight (for optimal consistency)
• Serves: 4

Ingredients

Base

• 1 cup almonds
• 2 medjool dates
• 2 Tbsp melted coconut oil

Berry

• 1 cup soaked cashews (raw cashew + water with 1:1 ratio for at least 3 hrs)
• ½ -1 cup of mixed berries (we used fresh raspberries and blueberries)
• 1 tsp melted coconut oil

Matcha White Chocolate

• 1 cup soaked cashews
• ½ tsp Kenko Tea organic cooking grade matcha
• 1 tsp melted coconut oil
• 2 tsp date paste ***
• 25 ml melted cocoa butter

Topping (optional)

• Cacao nibs or Kenko matcha powder

Method

Base

1. Blend almonds and dates in food processor or stick blender until fine (Add more dates if needed until it sticks between fingers when squish it)
2. Mix in  melted coconut oil until combined
3. Press the base to a 10cm W x 5cm H mini spring form cake tin
4. Place the base in the freezer while preparing the berry layer

Berry

1. Blend all ingredients until thick and smooth (if it is too thick, add another tsp of coconut oil)
2. Add more berries to taste
3. Spread the mix evenly onto the base of the cake
4. Set it in the freezer while preparing matcha layer

Matcha White Chocolate

1. Blend all ingredients until thick and smooth (add more date paste **  for sweeter)
2. Spread the mix evenly onto the berry layer
3. Sprinkle cacao nibs or matcha powder
4. Let it set in the fridge before serving

** Date paste: blend 5-6 dates + ½ cup boiling water until forms a paste. Store in the fridge if you don't use all of it.

The cake is beautiful, isn’t it? You can even cut it up into bite-sized squares for a treat while you’re on the go!

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