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Matcha Mousse Cake

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.
Prep Time 55 minutes
Cook Time 30 minutes
Course Dessert
Servings 12 Servings
Calories 333 kcal



    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



    • 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.
    Keyword cheesecake, matcha, mousse cake, vegan matcha