Vegan Matcha Mousse Cake With Cashews and Coconut Milk

  • Makes
  • 8
  • Prep Time (min)
  • 15
  • Cook (min)
  • 40
  • Carb Grams (g)
  • 42
  • Cook Difficult
  • 5


  • For the crust:
  • 1 ½ cup whole grain cookies, minced
  • 2 ½ tbsp coconut oil, softened
  • 2 ½ tbsp coconut milk
  • ¼ tsp salt
  • For the mousse:
  • 1 cup raw cashews, boiled for 15-20 minutes
  • 14 oz can coconut milk
  • ¾ cup sugar
  • ¼ cup coconut oil
  • ¼ cup lemon juice
  • ½ tsp vanilla extract
  • ½ tsp sea salt
  • 1 ¾ cup unsweetened almond milk
  • 1 tsp agar powder
  • 2 tbsp matcha green tea powder


  • Blender
  • Deep bowl,
  • Small saucepan
  • Whisker
  • 7-inch springform pan


  • Preheat the oven to 350 degrees F. Brush a 7-inch springform pan with some oil and set aside.

  • Place cashews in a small saucepan and add enough water to cover. Bring it to a boil and cook for 15-20 minutes over medium heat. Remove from the heat and drain. Set aside.

  • Now, prepare the crust. Place cookies in a food processor and process well. Transfer to a deep bowl along with the remaining crust ingredients. Mix well with your hands until fully incorporated. Place the mixture in the prepared springform pan. Press the mixture to flatten the surface as evenly as possible. Bake for 15 minutes. Remove from the heat and chill to a room temperature.

  • Meanwhile, prepare the filling. In a small saucepan, whisk together almond milk and agar powder. Bring it to a boil and simmer for 2 minutes over medium-low heat. Remove from the heat and transfer to a deep bowl. Transfer to a blender along with the remaining mousse ingredients. Pulse until completely smooth. Pour the mixture over chilled crust and refrigerate overnight.

Vegan Matcha Mousse Cake With Cashews and Coconut Milk

Having a decadent vegan dessert doesn't have to be complicated or expensive at all. For a while now I've been obsessed with mousse cakes mostly because I like that wonderful fluffy taste in my mouth but also because I can't seem to prepare enough of them (my kids adore them!!).

That's why I've been looking for a healthier version of this fabulous dessert that will keep my family interested in eating it, but also provide them some valuable nutrients. Not so long ago, I've discovered a recipe that needed only some small changes in order to get a mind-blowing vegan matcha mousse cake I fell in love with.

It's based on extremely healthy coconut oil, some whole grain crackers, coconut milk, and my favorite – matcha green tea powder. The cake itself is really not difficult to prepare, but you will need some time to get the most out of it. Buy some usual vegan ingredients in your local store and you're good to go! Enjoy!


Nutrition information per serving: Kcal: 412, Protein: 5.3g, Total Carbs: 42.1g, Dietary Fibers: 4.4g, Total Fat: 25.9g

Canned coconut milk is high in good fats that have some amazing health benefits for your heart. Combining it with coconut oil and agar powder is very important because it will hold the cake together (trust me you don’t want to replace it with any other type of milk).

However, unsweetened almond milk can be replaced with your favorite non-dairy milk like soy, rice, hemp, or even some more coconut milk! Add at least two tablespoons of matcha green tea powder for a wonderful color and even better taste, chill overnight and enjoy!

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