Combine all matcha layer ingredients in a blender. Mix until smooth and creamy. If the mixture is too thick, add some coconut milk. Transfer the mixture to 6-inches round springform pan. Smooth top with an offset spatula and transfer to a freezer for 20 minutes.
Combine all blueberry layer ingredients in a food processor or a blender. Blend until set and reserve about ½ cup of the mixture. Pour over the Matcha layer and return to freezer for another 20 minutes.
Finally, combine all vanilla layer ingredients in a blender. Process until completely combined and pour over the blueberry layer. Freeze again for 20 minutes.
Pour the reserved mixture on top of the cake. Optionally, decorate with chia seeds and top with some more frozen blueberries.
Triple-layered cakes have always been my favorite dessert recipes. They are fun to make, look great, and most of the time they taste absolutely perfect with all those different flavors combined together.
This matcha blueberry cake is a beautiful combination of vibrant matcha green tea base, frozen blueberry and cashews layer, and sweet coconut-vanilla topping that create a true poetry of flavors.
The entire cake is based on mashed bananas which I absolutely adore and can be extremely handy when making different layers. With their specific and almost neutral taste, bananas can be easily combined with most fruits, nuts, and extracts. Their smooth and creamy texture will definitely give a special touch to this mind-blowing cake. Give it a try!
Nutrition information per serving: Kcal: 148, Protein: 2.5g, Total Carbs: 32.4g, Dietary Fibers: 4g, Total Fat: 2.5g
This lovely cake is a great opportunity to gather your entire family and get creative with different toppings. This time, I have chosen some mashed blueberries with a pinch of cinnamon and coconut sugar. However, even a simple whipped cream will be a fantastic topping for this fruitcake. Sprinkle with some nuts or seeds, decorate with your favorite fruits, and enjoy!