and receive exclusive recipes and my latest vegan dishes and news.
Matcha cheese cake with chocolate drizzle
Austrian company Demmers Teahouse kindly sent me a sample of their matcha tea which was great quality and tasted fantastic. Perfect for tea obviously and my green cake! So if you are looking to impress your friends this is definitely the cake to go. You don't even have to have much experience baking cakes as I kept the recipe really simple and easy to follow.
- 1 1/2 cup oats
- 1 1/2 cups ground roasted hazelnuts
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 4 1/2 tbsp agave sirup
Creme cheese ingredients:
- 2 cups cashew nuts
- 250ml tinned coconut milk
- 5 tbsp lemon juice
- 6 tbsp icing sugar
- 1 tbsp ground arrowroot
- 1 tsp vanilla extract
- 3 tsp matcha powder
- 2 tsp Icing sugar
- 2 tsp matcha powder
- Cooking chocolate
Preheat the oven to 180C (360F).
Put all base ingredients into a food processor - or you can mix them together as well by hand. It comes out a bit better if you use the food processor.
Line the bottom of a springform tin with baking paper and grease the sides with margarine (although if you have a good springform that's not necessary as it shouldn't stick to the sides) and then add the base. Make sure you push it down well so it's a bit compressed and to create an even surface.
Then blend all creme cheese ingredients in a large blender (or use half of it and repeat the process twice if you are using a small blender). There is no need to soak the cashew nuts as long as you have a half decent blender.
Pour the mixture on top of the base in the springform.
Put it into the oven and bake for around 30-35 min.
The top will tan slightly and the sides will turn brown. That's normal and doesn't matter as you are topping it with the sugar, matcha powder and chocolate anyway.
Let it rest for about half an hour or until it has cooled down.
Then mix 2 tsp of icing sugar and 2 tsp or matcha powder together and sprinkle over the cake (make sure the cake is dry and not moist on top - if it is still bit moist, let it rest for a bit longer).
Heat up 1 or 2 rows of cooking chocolate until it's melted (you can either carefully do that in a microwave - careful, it burns easily; or even better using a bain marie). Then carefully pour the melted chocolate over the cake in a criss cross or zig zag patter (up to your creativity).
Let it cool down and serve! Enjoy!
More Vegan Baking, Desserts & Vegan Ice Cream recipes