Raw, paleo, vegan chocolate ganache tahini Mizuba Matcha Green Tea Cake. Organic and low sugar!

Mizuba Matcha No-Bake Chocolate Tahini Cake by Goodies Against the Grain

July 05, 2018

We all have that one dream cake.

For us, there is nothing better than a raw, nutritious, yet OH-so-tasty masterpiece that blends flavor and texture so well - and is easy to make!!  


Fortunately, the amazing Sadie of Whole Girl manifested this cake into existence. In her words, "Every once in a while, I make a dessert that is just poetic. Each flavor blends seamlessly into the other; the texture caresses your tongue with grace and ease. It is cold and creamy, filling your senses with the feeling of summer. In short, this cake is perfection."Tahini Chocolate Ganache Matcha Green Tea Paleo Dream Cake

We couldn't agree more! Check out her recipe below! 
All credit, photos, and recipe to the wonderful Goodies Against the Grain! Check out her website here

Tahini, Matcha & Chocolate Dream Cake


 This cake requires zero oven time… only a freezer!

It's also perfect for parties: it’s vegan, paleo-friendly, and low-sugar.


Serves 8
  1. 1½ cups roasted cashews
  2. ¼ cup tahini
  3. 2 Tbs pure maple syrup
  4. ¼ tsp sea salt
Mizuba Matcha Cream Filling:
  1. 1 cup coconut cream*
  2. 1/3 cup roasted cashews
  3. 1 Tbs pure maple syrup
  4. 1½ tsp Organic Culinary Mizuba matcha powder
Chocolate Ganache:
  1. ½ cup full-fat coconut milk
  2. ½ cup chopped 85% dark chocolate (or chocolate of choice)
  1. Line a 6” springform cake pan with a circle of parchment paper. Grease the inside of the pan with a little coconut oil, olive oil, or fat of choice.
  2. In a food processor, pulse together the crust ingredients until a dough forms, but there are still little chunks of cashew, for crunch.
  3. Press the dough evenly into the bottom of the cake pan. Freeze for 10 minutes, while you make the matcha layer.
  4. For the matcha layer, I recommend using a blender (or you could use the food processor again, but it doesn’t blend as well). Blend together all the ingredients until smooth and creamy. Pour into the cake pan.
  5. Freeze for 2 hours, then make the ganache.
  6. For the ganache, heat the coconut milk in the microwave (or on a stovetop) until it is hot. Pour in the chopped chocolate and let it sit for 10 minutes. Whisk the chocolate into the milk until it’s smooth.
  7. Pour the ganache layer onto the frozen matcha layer, and freeze until the ganache layer is just frozen (about an hour). Run a butter knife along the inside of the pan to remove the cake from the springform pan, and enjoy!
  1. *To get the coconut cream, use the thick quite stuff scooped off the top of a can of refrigerated full-fat coconut cream.
  2. To store the cake: keep it covered in the freezer, then take it out an hour before you’re going to eat it, so it can defrost.

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