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.
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.
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)
Line bottom of 6 in (15 cm) springform pan with parchment paper.
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.
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.
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.