Gluten Free Vegan Green Tea Fridge Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 4 h. 55 min.
Ready in
Ingredients
for
8
- Ingredients
- 1 cup melted Coconut oil
- 1 cup Agave syrup (or to taste)
- 4 ½ cups raw Cashews (soaked overnight)
- ¾ cup lemon juice
- 1 ½ Tbsps Matcha (green)
- 1 unwaxed lemon (finely grated zest)
- 1 pinch salt
- 7 ozs vegan gluten-free biscuits (crushed)
- 1 cup roasted, chopped Hazelnuts
- ¾ cup vegan Margarine (melted)
Preparation steps
1.
Line a 900 g|2lb loaf tin with a double layer of cling film.
2.
Mix together the coconut oil and agave syrup. Taste for sweetness.
3.
Put the well drained cashews, lemon juice, matcha powder, lemon zest, salt and the oil/agave mixture into a food processor. Blend until very smooth. Add more matcha for a stronger matcha flavour.
4.
Spread a thin layer on the sides and base of the tin. Chill for 30 minutes.
5.
Mix together the biscuits, nuts and margarine. Sprinkle about 1/3 over the chilled matcha layer.
6.
Add another layer of the matcha mixture and repeat the layers, ending with the matcha mixture. Chill for at least 4 hours until set. Alternatively freeze for about 2 hours.
7.
Cut into slices to serve.
