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Divine Matcha & Raspberry Lime Spring Cake

A healthy brain is an essential part of every human being; a positive mindset is also an important function and plays a significant role.

But stress, inadequate sleep and a poor diet can lead to a foggy feeling that includes confusion, lack of memory, and poor work focus.

To relieve these symptoms, Matcha green tea was introduced by the Zen Monk, Eisai, in 1191 A.D. Matcha green tea is considered the healthiest form of green tea. It comes from a tea plant name ‘Camellia Sinensis.’ Matcha green tea is the most powerful and effective green tea in the world and it was first found in Japan.

That is one good thing about this world … There are always sure to be more springs.   ~ L. M. Montgomery

I will never forget that day I’ve tried a raw vegan cake for the first time. It was 10 years ago and I was simply astonished. It was that day when I decided to simply give up on any other cakes and cookies altogether, and it was also the day when I went raw vegan cold turkey for the next two years. That ‘raw vegan’ experience deserves a separate post, so let’s leave it for now, but back to raw vegan cakes.   There I was, indulging the goodness that was:

• gluten-free
• refined sugar-free
• dairy-free
• artificial colourings free
• refined-oils free
• un-baked

I, honestly couldn’t believe how fantastic the cake did taste, considering it was free from anything that makes ‘normal’ cakes so good! Also, the idea of unbaked cakes appealed to me a lot, as I have never been a huge fan of baking. Ever. So, since then, I have made probably hundreds of raw vegan cakes, for myself, family, friends, and plenty of goodness-wanting lovely people (for any occasion). At first, it was only a little passion of mine, which later developed into selling at the juice bar I used to work at, as well as supplying a few shops in the local area. I eventually moved out of the town, and then, life happened, and the rest is history… Today, I only make cakes for special occasions, and here and there for friends who can come to pick them up 🙂

Divine Matcha & Raspberry Lime Spring Cake

I am proud to say that this cake was featured by Lucuma magazine – Surfing the Waves of Change, volume 11.

And now I want to share it with all of you, my dearest readers.

Ingredients

9-inch tart/cake form with removable bottom (use the parchment paper for the bottom of the form, it will help to get the cake out of the form easier)   CRUST

• 1 cup almonds or walnuts 1/2 cup desiccated coconut
• pinch of quality salt (pink Himalayan or sea salt) = about 1/8 teaspoon
• 2 tablespoons organic maple syrup
• 1 tablespoon coconut oil (melted)
• 1 teaspoon cacao powder (optional)

FILLING

• 2 cups cashews (soaked for 2-3 hours, rinsed well multiple types in clean water, drained)
• 3/4 cup filtered water
• juice of two limes
• 1 tablespoon vanilla extract (or 1 vanilla bean, scraped)
• pinch of quality salt (pink Himalayan or sea salt) = about 1/8 teaspoon
• 1/4 cup cacao butter (melted)
• 1/3 cup coconut oil (melted)

+

• 1 tablespoon Matcha powder + little extra for dusting the top of the cake
• 1/2 cup freeze-dried raspberries (or 1 cup fresh raspberries)

Method

CRUST

To make the crust, place the almonds, coconut, cacao powder (if using) and salt in a food processor and pulse until coarse flour consistency. Add maple syrup and coconut oil and pulse until sticky texture. Press the mixture into the pan (use the outer side of the spoon). Line up the fresh raspberries. If you are using the freeze-dried raspberries, press them lightly to the mixture to avoid floating when you add the creamy filling.

FILLING

Add all ingredients except the matcha powder into a high-speed blender. Blend until completely smooth and creamy consistency. Pour half of the creamy filling onto the crust with raspberries, and place into the freezer for at least 30 minutes. Add matcha powder to the remaining cashew cream you left in a blender, and blend it in until nicely incorporated. Pour the matcha layer over the vanilla layer, and place it into the freezer for at least 4 hours, or in the fridge overnight. Once the cake is ready, use the tea strainer to dust the top of the cake with matcha powder, and decorate it with fresh Daisy flowers, or raspberries. To cut the cake easily, use a hot knife, and clean it after each cut. If the cake was in the freezer, let it thaw on the counter for about 1/2 hour before slicing.

Matcha contains 10x the antioxidants of pomegranates and 5x the antioxidants of goji berries.

Next time I will share with you my all-time most favourite signature Divine Chocolate cake, so keep your eyes open, or even better, get on my newsletter, so never miss a thing! 

To your health & happiness!

With love, Kristina

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