Raw But Yummy Matcha Cake

Raw But Yummy Matcha Cake


  • 300g of dates without pits

  • 150g hazelnut
  • 150g cashew
  • 6-7 tsp. maple syrup

  • 1 banana

  • 800 ml. coconut milk

  • 12g agar-agar
 (vegetarian gelatine)
  • 1 tsp vanilla extract

  • 2 tsp matcha tea
  • 100g of berries for decoration


1. Prepare a shape measuring 23 cm. Cut a circle of parchment and make a mould.

2. Grind dates with hazelnut. Lay this  in a mould and press it with your fingers, distribute it tightly throughout the form.

3. Soak Agar-agar in 100g of coconut milk.

4. Put the following in a saucepan; cashew nuts, maple syrup, 1 banana, vanilla extract, 700ml of coconut milk and match tea. Thoroughly crush and mix.

5. Pour agar-agar into your saucepan and warm up to 38 degrees Celsius.

6. Cool slightly and pour into the mould.

7. Put the cake into the refrigerator for at least 2 hours.

8. Decorate with berries.

2 images of the finished raw matcha cake sitting next to pouches of purechimp regular matcha

Click for Matcha Green Tea

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