About This Coconut Mint Matcha Cake Recipe
Tropical coconut flavors combined with the earthiness of matcha and refreshing mint, this coconut mint matcha cake recipe gives you a chewy, dense cake that’s as delicious as it’s healthy.
High in antioxidants and packed with minerals and vitamins, matcha is a green tea that has become a popular health food over the years. It has a unique and somewhat earthy flavor, making it a fantastic addition to smoothies and other health drinks. Unlike regular green tea leaves that need to be brewed and inevitably end up at the bottom of the teapot, 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.
In this recipe, matcha works wonderfully because not only does it add a unique flavor to complement the sweetness of the banana and coconut but also adds intense green color to your cake. This cake is also sugar-free and gluten-free, making it a good option for someone with dietary restrictions.
The sweetness in this cake is from the dates and honey, which are also nutrient-dense ingredients. And a base made from sunflower and flax seeds, the healthy quotient of this dessert is off the charts!
What You Need for This Coconut Mint Matcha Cake Recipe
- Sunflower seeds: You can buy this pre-ground or mixed with other seeds, but you can also easily grind them yourself.
- Linseed: Also known as flax or flaxseed, you can purchase this ground and mixed with other seeds too.
- Medjool dates: The fruit of the palm tree, dates are naturally sweet.
- Matcha Tea: Full of antioxidants and vitamins, matcha is a finely ground powder made from young green tea leaves.
- 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 flavors, depending on the flowers that the bees feed upon. I like to use local and natural honey.
- Lemon: This will add a zesty, sweet, and fresh flavor to the cake.
- Mint: Mint has a refreshing taste, along with antibacterial and anti-inflammatory properties. This recipe requires fresh mint.
- Honey: Any natural sweetener such as agave or maple syrup would also work well.
- Lemon: If you want a sharper taste, lime could work nicely here.
- Seed: You can add any selection or a mix of seeds.
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
A unique and indulgent treat made with green matcha tea powder, coconut, and fresh mint, this Coconut Mint Matcha Cake can be served as a dessert or for a special occasion.
Yield: 4 – 6 slices
How To Make Coconut Mint Matcha Cake Step By Step
To make the base, place the sunflower seeds, linseeds, and dates 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.
For the filling, add all the ingredients (desiccated coconut, banana, honey, mint, and lemon) except the matcha to a blender and blitz until they are completely blended and creamy. Scoop out 1/3 of the mint filling and spread it on top of the base. Level it out with a knife or the back of a spoon.
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.
Mix the remaining filling with 1/2 tsp matcha and spread it on top of the other two cake layers.
Refrigerate the cake for at least 30 minutes.
Before serving, dust the cake with matcha green tea. Best served chilled.
- Remember to take the stones 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.