Coconut Mint Matcha Cake

This beautiful yet slightly unusual cake is a breeze to make yet is utterly delicious and perfect as an indulgent treat with a cup of your favourite tea.
Coconut Mint Matcha Cake pinit

About This Coconut Mint Matcha Cake Recipe

Matcha is a green tea packed full of vitamins, minerals, and antioxidants. It has a unique and somewhat earthy flavour, and unlike regular green tea leaves that need to be brewed for tea and inevitably end up at the bottom of the tea pot, matcha comes in the form of a powder that gets completely dissolved in our drink or food. This means that matcha green tea ends up in our bellies with all the goodness it provides.

It works so wonderfully in this cake because not only does it add its unique flavour profile to the sweetness of the banana and coconut, but it also brings with it its intense green colour which can be increased or decreased depending on the depth of colour you’re after.

Coconut Mint Matcha Cake

What You Need for This Coconut Mint Matcha Cake Recipe

Coconut Mint Matcha Cake Ingredients

Ingredient Notes

  • Sunflower seeds – you can buy this pre-ground or mixed with other seeds, but you can easily grind them yourself.
  • Linseed – again you can purchase this ground and mixed with other seeds. Linseed is often known as flax or flaxseed.
  • Medjool dates – the fruit of the palm tree, dates are naturally sweet.
  • Matcha Tea – Matcha Tea is a natural green tea filled with vitamins and antioxidants. It comes in powder form.
  • Desiccated Coconut – sometimes sold as ‘coconut shreds’ desiccated coconut is sweetened and dried coconut that has been shredded.
  • Banana – I prefer to use a ripe banana that is more yellow than green on its skin. You still want it to be firm though and not too bruised.
  • Honey – Honey is the naturally produced secretion from bees. It can come in many flavours depending on the flowers that the bees feed upon. I like to use a local, natural honey.
  • Lemon – a yellow citrus fruit that is sharper than an orange and adds a zesty sweet and fresh flavour to the cake.
  • Mint – Mint is an herb that grows across the world.  It has a refreshing taste that can make the mouth feel clean. It also has antibacterial and anti-inflammatory properties. Fresh mint must be used in this recipe.

Coconut Mint Matcha Cake

Ingredient Substitutions

  • Honey – any natural sweetener such as agave or maple syrup would work well.
  • Lemon – Lime could work nicely here for a sharper taste.
  • Seed – any selection or a mix of seeds could work well here.

Coconut Mint Matcha Cake

FAQs

What size cake tin should I use?

I used a 15cm cake tin with a loose bottom. I greased it with vegan butter and lined it with parchment paper.

Is this cake baked or is it uncooked?

This is a ‘fridge cake’ which means it is an uncooked, raw cake that is best kept in the fridge.

What if I don’t have a food processor?

You can use a nutribullet or even a hand-held stick blender.

Coconut Mint Matcha Cake

Coconut Mint Matcha Cake

Difficulty: Beginner Prep Time 10 min Total Time 10 mins

Description

This is a very simple recipe for Coconut Mint Matcha Cake. A unique and indulgent treat made with green matcha tea powder, coconut, and fresh mint. It can be served as a dessert or for a special occasion.

Yield: 4 – 6 slices

Ingredients

Base

Filling

How To Make Coconut Mint Matcha Cake Step By Step

  1. To make the base, place the ingredients into a food processor or a blender and blend until you have a sticky dough. Then press the ‘dough’ into the base of your cake tin.

    Coconut Mint Matcha Cake Step 1
  2. To make the filling, add all the ingredients except the matcha to a blender and blitz until they become blended and creamy. Scoop out 1/3 of the mint filling and spread it on top of the base and level it out with a knife or the back of a spoon.

  3. Scoop out the rest of the filling in a bowl and mix it with 1 teaspoon matcha. Scoop out half of this mint matcha filling and spread it on top of the mint layer.

  4. Mix the remaining filling with 1/2 tsp matcha then spread it on top of the other two cake layers.

  5. Refrigerate the cake for at least 30 minutes.

  6. Before serving, dust the cake with matcha green tea. Best served chilled.

    Coconut Mint Matcha Cake Step 6

Note

  • Remember to take the stone out of the dates before chopping.
  • If you grease and line your cake tin, it will help you easily remove the cake from the tin.
  • The cake should keep well in an airtight container in the fridge for 3 days.
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