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Food

Matcha Pistachio Cake

Serves 8.

Written by
Matcha Pistachio Cake
This show-stopping, make-ahead, no-bake, vegan matcha cake is a grown-up version of a childhood favourite: ice cream cake. Sweet, creamy, and refreshing, this is one recipe you might find yourself repeating through the year. [callout]

Tip

To easily remove springform pan from cake, wet a kitchen towel with hot tap water and wrap towel around sides of pan. After 30 seconds, remove towel and gently unmould matcha cake. Smooth sides of cake with a spatula if desired. [/callout]

Ingredients

  • 1/2 cup (125 mL) raw pistachios, plus extra for garnish
  • 2 Medjool dates, pitted
  • 1/4 cup (60 mL) unsweetened shredded coconut
  • 1/4 tsp (1 mL) salt
  • 4 Tbsp (60 mL) maple syrup, divided
  • 3 avocados, pit removed and peeled
  • 2 tsp (10 mL) matcha green tea powder, plus extra for garnish
  • 2 Tbsp (30 mL) lime juice
  • 2 Tbsp (30 mL) water
  • 1 tsp (5 mL) vanilla extract
  • Edible flowers, for garnish (optional)

Nutrition

Per serving:

  • calories 228
  • protein 3g
  • fat 16g
    • saturated fat 4g
    • trans fat 0g
  • carbohydrates 21g
    • sugars 11g
    • fibre 7g
  • sodium 80mg

Directions

01
Line bottom of 6 in (15 cm) springform pan with parchment paper.
02
In food processor, pulse pistachios, dates, coconut, and salt until crumbly. Add 1 Tbsp (15 mL) maple syrup and process until mixture is sticky and holds together when a bit is formed into a ball. Transfer to prepared springform pan and press into even layer over base of pan. Place in freezer while making next layer.
03
In blender, combine remaining 3 Tbsp (45 mL) maple syrup, avocados, matcha powder, lime juice, water, and vanilla until smooth. Pour mixture over prepared crust. Smooth out top and freeze until firm, about 5 hours or overnight.
04
When ready to serve, garnish with edible flowers (if using), extra pistachios, and a dusting of matcha powder, if desired. Unmould from springform pan and slice with warm knife. Keep any leftovers frozen.

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