matcha cacao cheesecake recipe | elika tasker

Matcha Cacao Cake Recipe (Vegan, Gluten-Free)

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Matcha Cacao Cheesecake Recipe | Elika Tasker

Matcha Cacao Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Elika
  • Yield: 9 inch cake 1x




  • 1 cup walnuts
  • 2 cups cashews
  • 1 pinch salt
  • 2 cups dates (soaked, drained & pitted)
  • 3 tbsp cacao
  • 1 tbsp vanilla extract


  • 5 cups cashews (soaked & drained (see notes))
  • 1/2 cup coconut oil
  • 1/4 cup rice syrup or honey
  • pinch salt
  • 3 tbsp matcha powder
  • cacoa nibs/powder (optional for garnish)


For the base;

  1. In a food processor blend the nuts to chunky pieces then add the remaining ingredients and blend until a sticky dough forms
  2. Press into a round cake tin lined with cling film that covers the edges and hangs over the top
  3. Place the base in the freezer for at least 15 minutes whilst making the filling

For the filling;

  1. Process all the ingredients in a blender until smooth then pour over the base, spread evenly
  2. Freeze overnight or place in the chiller to set for 3 hours (see notes)

For the topping;

  1. Garnish creatively! I like cacao nibs & cashews to represent the ingredients


Soak cashews for  a minimum of 3 hours – for maximum creaminess soak them overnight

You can adjust the matcha and honey to taste when you are making the filling

If you freeze the cheesecake – thaw in the refrigerator for 1 hour before serving

Similar Posts