Vibrant key-lime matcha raw-vegan cake - YUM! It's a cruelty-free and nut-free cake that will leave you wanting another bite! Refreshing, cooling, and delicious! It's got hints of sweetness paired with the freshness of lime and coconut. This cake is perfect to share at any special occasion, or treat yourself and store the extra slices in the freezer. I use whole and fresh ingredients to keep your health priority!
Raw I Nut Free I Vegan I Gluten Free
Serves: 5x5 circle dish; 4 small slices
Time: 25 minutes + freezing time
Base
1/3 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup fresh coconut shreds*
1/4 cup dried coconut shreds
1/2 cup raisins, soaked**
1 tbsp. coconut sugar
1/4 tsp. salt
*If you don't have fresh coconut shreds, substitute more dried coconut.
**Alternatively you can use soaked dates.
Filling
1 large ripe avocado, peeled & seeded
2 limes, juiced
1/2 cup full-fat coconut milk***
3 tbsp. coconut yogurt
1 tbsp. coconut sugar
1/2 tsp. matcha powder
1/8 tsp. salt
***If using homemade coconut milk, use the fatty part that rises to the top. You can alternatively use 1/2 cup from a 15 ounce can of culinary coconut milk.
Toppings
Fresh fruit
Coconut shreds
Dried Rose
Lime
Mint
Seeds
Soak the raisins until soft, ~10-20 minutes.
Prepare your cake pan by rubbing the inside with a little coconut oil to prevent sticking.
For the base / crust layer, drain the raisins and combine all ingredients in a food processor or blender. Pulse the mixture until the seeds have broken down into small pieces and everything is well mixed and a sticky 'dough' forms.
Transfer the mixture into the bottom of your prepared cake pan. Use a spatula or your hands to press the mixture into an smooth layer, making the edges slightly higher than the center. Place the crust in the freezer while you prepare the filling.
Rinse the food processor, then add all the filling ingredients. Mix on medium-high speed until well combined and smooth, 1 - 2 minutes. Taste and adjust as needed, more lime or sweetness.
Pour the filling over the crust layer of the cake. Tap the container on the counter several times to help release any air bubbles. Use a spatula to even the top.
Freeze for 4+ hours, until set!
Before serving, decorate with your favorite toppings. Let thaw ~10 minutes before cutting and serving.
Store in the freezer up to 1 month.
