Matcha Mousse Cake
A light and fluffy vegan matcha mousse cake flavored with the complex flavor of Japanese matcha green tea powder. They match for St. Patrick's Day.
Ingredients
Ingredients:
For the Crust:
- 10 oz cookies ground
- coconut oil melted
- kosher salt
- 5 tsp milk non-dairy
For the Matcha Mousse:
- 8 oz cashews unroasted
- 1-2 cups coconut milk
- 4 oz confectioner's sugar plus 4 tsp
- 3-4 tbsp coconut oil
- 2 tbsp lemon juice
- vanilla extract
- 2-3 kosher salt
- 14 oz milk non-dairy
- agar powder
- matcha powder
Instructions
Instructions:
- In a large mixing dish, combine the ground cookies or biscuits, coconut oil, salt, and nondairy milk.
- Bake for 15 minutes after pressing this mixture evenly into the bottom of a 10-inch springform pan.
- To make the base for this mousse, blend together the milk, cashews, coconut oil, lemon juice, sugar, salt, and vanilla in a blender.
- In a small saucepan, combine the milk and agar powder. Allow for a 2-minute simmer while whisking.
- Blend in the cashew mixture and matcha powder until well combined, adding more matcha if desired.
- In a mixing bowl, combine all of the ingredients for this recipe; set aside to cool, then refrigerate for 5-6 hours or overnight.
- Serve with a dollop of mousse on top and a dusting of extra matcha powder on top.