Matcha Peanut Butter Cake

Raw Plant-Based (no eggs, no dairy) | Gluten-Free | Soy-Free | No Refined Sugar

EQUIPMENT

Main Equipment

High-Speed blender (minimum 500-750 watt)

My blender: https://amzn.to/33fT34u
Food processor https://amzn.to/3bGOpAp
Kitchen scale https://amzn.to/3idXras
My scale: https://amzn.to/2Reg9mk
Thermometer (optional – for chocolate) https://amzn.to/3bTIbNT

Essential Tools

8 inches/20 cm mold (any of these types would work. I prefer stainless

steel ring):

• my stainless steel ring https://amzn.to/3m7XfMg

• with removable bottom https://amzn.to/3jWRAXq
• springform https://amzn.to/3hgyUQI

Acetate strip (optional) https://amzn.to/2Rb7q4I

Parchment paper https://amzn.to/2FdM6ZQ
Pot and bowl for double boiling
My saucepan https://amzn.to/35ju03e
My bowl https://amzn.to/3k3sMxi
Food grade gloves (optional) https://amzn.to/3hfmKaW
Sieve
Bowls

Decoration Tools
Paintbrush https://amzn.to/3dHeGBn (if choose mint leave décor)
Silikomart Tourbillon100 Silicone Mold https://amzn.to/3nhoepS (if choose professional decor)
Truffle mold https://amzn.to/2RcqgIG - or roll them by hands
Cake board, 10 inches https://amzn.to/2R6DNkW
Cake box 10”x10””5” https://amzn.to/33cD2wd

Measuring Tools

Measuring Spoons https://amzn.to/3m6pGKF

Measuring Cup https://amzn.to/3dF05q7

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 Shopping List for 8”/20 cm Cake Size
All links are provided as examples of brands that I recommend, or to show you how the product looks like.
Please, use your local store for better price and faster stock up

Name of Ingredient Recommended brands Metric System Substitutions

gr/kg/ml
Raw Cashew* https://amzn.to/2RQ5cLr
240 gr Macadamia nuts
https://amzn.to/32A8ILY or Classic, full fat
Canned coconut milk local store 240 ml
Coconut oil extra virgin https://amzn.to/3m3Fc9q
190 ml n/a

Liquid sweetener https://amzn.to/30Am0Yy 190 ml Maple syrup, agave nectar

Coconut butter https://amzn.to/3o6XU1D

150 gr n/a

Raw almonds https://amzn.to/3sLUVwQ

140 gr Brazil nuts, macadamia

Medjool dates, pitted https://amzn.to/34h5X2A 100 gr Other type of dates

Almond milk local store 100 ml Any plant-based milk

Peanut butter https://amzn.to/2QMYWDC

90 gr n/a
Raw cacao butter https://amzn.to/33sdFYA 65 gr n/a

Raw cacao powder https://amzn.to/2Qqnh2e

55 gr carob

Shredded coconut unsweetened https://amzn.to/2F5j1Qk 30 gr n/a

Ground flaxseeds https://amzn.to/34oXsm9 15 gr Just skip if allergy

Vanilla extract https://amzn.to/2GwCWIa 15 ml n/a
or local store
Matcha powder https://amzn.to/3gvrvjK n/a
Salt https://amzn.to/2T8V7GR n/a

For decoration:
2 bunches of fresh mint If choose mint leaves decor
For chocolate
(1) Healthy Chocolate (store bought) local store
(2) or make your own: 100-150gr
https://amzn.to/3m3ZhfK
Raw cacao paste 85 gr
Raw cacao butter https://amzn.to/33sdFYA 50 gr
Liquid sweetener https://amzn.to/30Am0Yy 30-40 ml

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 Recipe For 8” / 20 cm Cake
Chocolate Crust

30 gr shredded coconut, unsweetened

20 gr raw cacao powder
15 gr ground flaxseeds
140 gr raw almonds
1/8 tsp salt

100 gr (8-10 pcs) dates, soaked and pitted

30 gr peanut butter

Instructions:

1. Soak dates into warm water for about 20 minutes.

Remove pits, you need 100 gr dates without dates.
2. In a food processor, add shredded coconut, cacao
powder, ground flaxseeds and salt. Blend for about
20-30 seconds.
3. Add raw almonds, blitz/pulse 10-15 times to crush
almond into small pieces. We don’t want to blend
almonds into a flour.
4. Add dates, blend to incorporate everything.
5. Add peanut butter and blend again. If your food processor got stuck, massage the batter by hands.
6. Press the dough into a 8-inches (20 cm) cake mold. Set aside.

Peanut Butter Layer

100 gr raw cashew, soaked minimum 4 hours

100 ml plant-based milk (almond, oat)
60 ml maple syrup (or other liquid sweetener)
60 gr peanut butter
1 tsp vanilla extract
½ tsp salt

40 ml coconut oil extra virgin, melted

30 gr raw cacao butter, melted

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Instructions:

1. Soak raw cashews in filtered water for a minimum of four hours or overnight. Rinse nuts before using
in the recipe, discard soaking water.
2. Melt coconut oil in a microwave,
3. Melt raw cacao butter using a double boiler.
4. In a high-speed blender, add all ingredients except coconut oil and cacao butter. Blend everything
until completely smooth.
5. Using the low speed of your blender, slowly add coconut oil and cacao butter. Once the ingredients
have been added, blend on the highest speed for 5-7 seconds.
6. Pour 420 gr of cream on top of the crust, tap a few times.
7. Move the cake mold with a crust and the first layer into the freezer for a minimum of 30 minutes.

Matcha Mousse Layer

140 gr raw cashew, soaked minimum 4 hours

100 ml canned coconut milk
60 ml maple syrup
6-7 gr/2 tsp matcha powder ceremonial grade
1 tsp vanilla extract
½ tsp salt

50 ml coconut oil extra virgin, melted

30 gr raw cacao butter, melted

Instructions:

1. Refrigerate a can with full fat coconut milk overnight.

2. Soak raw cashews in filtered water for a minimum of four hours or overnight. Rinse nuts before using
in the recipe, discard soaking water.
3. Melt coconut oil in a microwave,
4. Melt raw cacao butter using a double boiler.
5. In a high-speed blender, add all ingredients except coconut oil and cacao butter. Blend everything
until completely smooth.
6. Using the low speed of your blender, slowly add coconut oil and cacao butter. Once the ingredients
have been added, blend on the highest speed for 5-7 seconds.
7. Pour 420 gr of cream on top of the hard peanut butter layer.
8. Move the cake mold with a crust and two layers into the freezer for a minimum 30 minutes.

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Chocolate Mousse (nut-free)

140 ml canned coconut milk

150 gr coconut butter
70 ml maple syrup
1 tsp vanilla extract
1/4 tsp salt

35 gr raw cacao powder

90 ml coconut oil extra virgin, melted
20 gr raw cacao butter, melted

Instructions:

1. Important. All ingredients should be in room or lightly warmer temperature for hand-mixing.
2. Refrigerate a can with full fat coconut milk overnight. Measure 140 ml of coconut milk an hour before
making this layer. Leave it in room temperature to become softer.
3. Melt coconut oil in a microwave,
4. Melt raw cacao butter using a double boiler.
5. Melt coconut butter using a double boiler.
6. In a bowl, add all ingredients except raw cacao powder, coconut oil and cacao butter. Stir everything
with a spatula until incorporate,
7. Add raw cacao powder in a few steps, stir again
8. Slowly add coconut oil and cacao butter. Stir the mixture constantly.
9. If you see lumps of cacao powder and they can’t be dissolved by stirring, use a sieve to strain the
mixture.
10. If you see that the mixture becomes too thick, warm it up using a double boiler.
11. Pour 420 gr of cream on top of the hard matcha mousse layer.
12. Leftovers of the chocolate mousse, pour in a piping bag.
13. Move the cake mold into the freezer. Freeze the cake for a minimum 8 hours.

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Mint Leaves Decoration

2 bunches of fresh mint leaves

100-150 gr of raw homemade or store-bought chocolate

Instructions:

1. Be sure that your mint leaves are completely dry. Chocolate and water are the worse friends.
2. Prepare two kitchen boards, put a parchment paper on each board.
3. Arrange leaves on top of these boards like here:

4. You can buy 100-150 gr of your favorite healthy chocolate and melt it, or you can practice to make your
own raw plant-based chocolate. The recipe of this chocolate you can find on my YouTube Channel “My
Plant Cake”.

5. Using a paint brush, apply a thin layer of chocolate to the front of the mint leaf.

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 6. Move the board with leave to the refrigerator for about 15 minutes.
7. From the refrigerator, remove piping bag with leftovers of chocolate mousse. Leave it in room
temperature to become soft.
8. Once the cream became soft in the piping bag, and the mint leaves became crispy with chocolate,
start arranging leaves on top of your cake. Start with the outer circle:

9. And continue to make 5-6 circles of chocolate mint leaves until you reach the center:

10. Once you finish with chocolate mint leaves, add a few fresh green leaves to bright the decoration:

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 11. Congratulations! Your cake is ready!

Defrost the cake for minimum 4-5 hours in the refrigerator.

Shelf life of the cake with mint leaves – 2-3 days in the refrigerator.
Shelf life of the cake with other decoration – 6-7 days in the refrigerator.
You can freeze the cake without decoration for up to two months.