I made this recipe for No Bake Matcha Cake with Mango Cashew Cream for Easter and posted it on my Instagram account. I had such an overwhelming number of people asking me for the recipe, that I decided to write a post for you!
So what happened is that I mixed two recipes from different magazines based upon what I had in my pantry. Cashews really make a great cream filling, so that is hard to substitute, but I feel for the crust, you could substitute walnuts or pecans. We had some fresh mangos from a trip to Costco, or you could always use frozen. Plus, I had mint in my herb garden and matcha in the fridge, so it all just came together.
I would also like to note that you will need a springform pan or silicone mold for this recipe. I only had a 10″ springform pan, so for the mango layer, I used 4 cups of cashews and adjusted the recipe accordingly because I wanted a thick cake. If your pan or mold is smaller, you can halve this part of the recipe. See below for a link to Amazon for springform pans. I also like a thick crust, so used 2 cups of almonds. The version of this No Bake Matcha Cake that I made is dairy and gluten free. I hope you enjoy it and let me know what kind of substitutions you make! xoM
Matcha Mango Cashew Cream Cake (No Bake!)
- Spring Form Pan
- 2 cups raw almonds, soaked in water 8-12 hours and rinsed
- 2 tbsp melted coconut oil
- 8 Medjool dates, pitted
- 4 tbsp shredded coconut
- 4 tbsp cacao powder
- 1 tbsp raw cacao nibs (can substitute any kind of vegan chips)
- 1/8 tsp sea salt
- 4 cups raw cashews, soaked in water 8-12 hours and rinsed
- 3/4 cup melted coconut oil
- 1 cup lemon juice
- 1 cup coconut cream or full-fat coconut milk
- 1/4 cup maple syrup
- 1 lemon, zested
- 1/2 tsp turmeric powder
- 1 cup fresh or frozen mango
- 1 cup raw cashews, soaked in water 8-12 hours and rinsed
- 1/3 cup coconut cream or full-fat coconut milk
- 4 tbsp melted coconut oil
- 3 tbsp maple syrup
- 3 tbsp lemon juice
- 1/4 cup fresh mint
- 1 tsp matcha powder, plus more for sifting the top
- For the crust, pulse every ingredient in a food processor until well processed, but still slightly crumbly. Press mixture into the base of the springform plan that has been lined with parchment paper.
- For the mango layer, in a blender or a food processor, place every ingredient and blend well until smooth. You may have to split this part of the recipe in half and do this in batches depending on the size of your food processor. Taste and add more sweetener if needed. Layer the mango filling above the base. Cool in freezer until set.
- For the matcha layer, in a blender or a food processor, place every ingredient and blend well until smooth. Taste and add more sweetener if needed. Layer the matcha filling above the base. Cool in freezer until set.
- At least 4 hours prior to serving, take out of freezer and remove the cake from the springform pan to defrost. Sift matcha powder on top and garnish with yellow, blue, purple and green edible toppers, such as pansies, frozen blueberries, lemon slices, and mint.
Looking for more vegan or gluten free recipes? Head to my blog to discover ideas of other healthy, tasty treats.
All photos by Marci Symington for TEXAZTASTE.com.