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Apparently we're getting a little bit confidentttt around the Sprouting Zen Kitchen because...
We just went ahead and called this:
the best matcha cake recipe ever. Ever!!!
Because friends, it is.
At least I think so.
And babe thinks so (the official taste tester),
And I hope you'll think so too!
All jokes aside, this is a good one fam! So good I've made it twice in three days, and I'm THISSSS close to making a third batch becauseeeeee.
It's sweet. It's crumbly. It's cake-like! And has a yummy cacao cashew based crust.
Matcha cake recipe flavors
And the flavors.
There's pomegranate. And blueberries. And Matcha. And coconut. And cacao.
A plethora of HEALTH! And antioxidants. And super-foods.
All perfectly combined to create a beautiful holiday-friendly matcha cake.
I wanted to create something for the holidays and my only requirement was that it *had* to be red and green.
Right away I was drawn to the idea of using green matcha powder because A. it works very well in desserts, B. it's GREEN! and C. according to The Vegetarian Flavor Bible (Affiliate Link), matcha pairs up very well with pomegranates, which are .. REDDD!
Perfect Match-a! (Get it?! I can never pass up an opportunity for a bad pun.)
The green matcha powder (affiliate link) that I used is pictured above and I bought it off of Amazon (with my own money.)
I really liked this brand because:
- it's organic,
- it has a beautiful vibrant green color
- and it's affordable.
Don't be deceived by the small package - there is plenty of powder in there for several recipes. I have used mine in about three different recipes already and still have a lot of powder left to use.
Also, the taste of this matcha cake with this powder is very subtle. I know some people do not like the taste of matcha but it is barely noticeable in this matcha cake recipe.
Perfect flavor combinations
Don't let the amount of different flavors scare you away.
Somehow, they all work together and create a beautiful balance where one flavor does not over power the other.
It's not extremely coconutty, it's not super chocolate-y, it's not too much matcha, It's the perfect combination of all flavors together. With pomegranates and blueberries on top.
Matcha Cake that's good for you
Pomegranates, blueberries, and matcha are a powerhouse of antioxidants. Antioxidants helps the body get rid of free radicals (naughty atoms that wreak havoc in our body). Antioxidants also slow down the aging process and also boost our immune system.
This matcha cake is PACKED with antioxidants and good-for-you ingredients.
Not only are you taking a bite out of a delicious cake, but you're also arming your body with super awesome nutrients at the same time! And that's a DOUBLE win in my book. 🙂
All right friends, that's all I've got for today. I hope everyone has a beautiful week and enjoy the last few days of 2017!!!
Also, let's be friends on Instagram: @sproutingzeneats
And if you try the recipe or like the idea of it .. let me know below ↓ in the comment section! I love to connect and hear from you all.
with love + gratitude,
The Best Vegan Matcha Cake Recipe Ever
Plant Based Matcha Cake Bites Topped with Pomegranates and Homemade Blueberry Jam. Sweetened With Dates. Refined Oil + Sugar Free – Gluten Free – Vegan.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 9 - 10 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: Holiday
- 1 cup cashews
- 1 tbsp cacao
- 1/2 cup of dates (about 6 to 7)
- pinch of salt
- 1 cup coconut flour
- 1.5 cups of coconut cream (1 can)
- 6 to 7 dates
- 1/4 cup of coconut shreds
- 1 tsp green Matcha powder
- 1 tsp vanilla extract
- pinch of salt
- 1 fresh pomegranate (or 1 cup frozen)
- 1 cup of frozen blueberries
- Preheat oven to 350F.
- Prepare the crust: Add all ingredients to a food processor and process until it becomes a sticky dough-like consistency. It will begin sticking along the sides of the food processor container. (See Picture) Pour mixture into a glass dish or a loaf pan and press down using your hands to form a crust. Set aside. (Make sure to line with parchment paper)
- Prepare Filling: Add all ingredients to a food processor and process until all ingredients have combined and until the dates have broken down a bit. The consistency of the filling will be thick and quite dry. Do not worry about getting it extremely processed. It’s okay for it to be a bit chunky and for the dates to not be processed all the way through. See pictures for filling consistency.
- Using a spoon or your hands, press down the filling on top of the crust. The filling should not be liquid or easy to pour. You will need to use a spoon to scoop it out of the food processor and gently press it down over the crust until you have used up all of the crust.
- Bake in the oven at 350F for 20 minutes.
- In the meantime: Prepare the pomegranate seeds. I used up all the seeds from one fresh pomegranate but you can also use about 1 cup of frozen pomegranates. Just thaw them out before using.
- Prepare Blueberry Jam: Place a saucepan over medium heat and add 1 cup of frozen blueberries, (fresh should be okay too), and heat for about 10 minutes pressing down the blueberries with a fork as they soften. If you wanna have a little fun – add 1 tsp of agave or your favorite alternative liquid sweetener. This will make the jam thicker and sweeter. Remove from heat once all blueberries have been flattened and you have a “jam” like consistency.
- Remove Matcha cake from the oven after 20 to 25 minutes and add blueberry jam layer as well as the pomegranates on top of the jam. Using a spoon, press down the pomegranates ever so gently so that they stick to the jam.
- With the oven off, pop cake back into the oven and allow to sit for another 5 minutes to allow the jam to melt into the cake. (Oven will still be warm, no need to turn it on.)
- Remove from oven and allow to cool. Before serving, cut up into squares, or if in a loaf pan, cut into slices.
- Pop it in the freezer for 15 to 20 minutes if you prefer it cold.
- Coconut flour sucks up a lot of liquid but that’s okay because it makes for great spongy and cake-like consistency. You will notice that the filling will be dry and crumbly, that’s normal. As long as you are able to press it down on to the crust. I used 1.5 cups of coconut cream and I also tried it with OAT milk and it worked well. It may work well with any plant based milk but I have not tried that yet.
- You can eat this cake warm or cold – it tastes great either way!
- On day 1 right out of the oven, the texture is more spongy and lighter. On day 2, once it has refrigerated overnight, the texture is a little heavier and thicker. But still tastes amazing both ways!
- You can use square glass dish (8×8) or a loaf pan like this one that is 8×4 (affiliate link) . On one you’ll have squares and using the other will yield you slices. It’s up to you. 🙂