The Best Vegan Matcha Cake Recipe Ever

Pomegranate Blueberry Matcha Vegan Cake Bites |

5 from 7 reviews

Plant Based Matcha Cake Bites Topped with Pomegranates and Homemade Blueberry Jam. Sweetened With Dates. Refined Oil + Sugar Free – Gluten Free – Vegan.




  • 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


  1. Preheat oven to 350F.
  2. 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)
  3. 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.
  4. 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.
  5. Bake in the oven at 350F for 20 minutes.
  6. 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.
  7. 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.
  8. 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.
  9. 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.)
  10. Remove from oven and allow to cool. Before serving, cut up into squares, or if in a loaf pan, cut into slices.
  11. 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. 🙂
Scroll To Top