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Matcha Pistachio Cake

Serves 8

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    Matcha Pistachio Cake

    This show-stopping, make-ahead, no-bake cake is a grown-up version of a childhood favorite: ice cream cake. Sweet, creamy and refreshing, this is one recipe you’ll find yourself repeating through the year.

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    Piece of cake!

    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 unmold cake. Smooth sides of cake with spatula if desired.

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    Matcha Pistachio Cake

    Ingredients

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

    Nutrition

    Per serving:

    • calories228
    • protein3g
    • fat16g
    • carbs21g
      • sugar11g
      • fiber7g
    • sodium80mg

    Directions

    01

    Line bottom of 6 inch springform pan with parchment paper.

    02

    In food processor, pulse pistachios, dates, coconut and salt until crumbly. Add 1 Tbsp 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 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. Unmold from springform pan and slice with warm knife. Keep any leftovers frozen.

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    This recipe is part of the Made with matcha collection.

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