Matcha Mousse Cake with a Chocolate Granola Crust

I celebrated my birthday recently (or depending when you’ll read this maybe not so recently anymore oops) and for that occasion I wanted to make a sweet little birthday cake out of my favorite foods. Matcha, fresh berries, chocolate granola all came to mind immediately and the result was this gorgeous little matcha mousse cake!

I was also heavily inspired by one of my favorite cafés in Berlin (shoutout to café93 and their absolutely aesthetic cakes btw) and I have to say, I am still kind of (very) proud of how my cake turned out. It’s super creamy, the crust is almost like muesli (which I love!!) and the berries bring it all together. No words needed, I mean just look at it, ahhh!

and now here is my recipe for this:

Matcha Mousse Cake with a Chocolate Granola Crust

Ingredients:

for the crust:

135g oats
15g sesame seeds
a pinch of salt & cinnamon
3-4 tbsp cocoa powder
75g tahini (or nutbutter of choice)
50g maple syrup (or other liquid sweetener of choice)

for the matcha mousse layer:

250g cashews
300g silken tofu (I’d suggest you use either your favorite brand of tofu or in general a tofu with a rather mild soy bean taste here!)
1 tbsp fresh lemon juice
a pinch of salt & vanilla
60g maple syrup
150g vegan white chocolate (melted)
a pinch of matcha powder (optional / to taste)

for the decoration / topping:

fresh berries of choice
chopped vegan white chocolate
some edible gold glitter

Instructions:

Preheat oven to 180°C and line the base, as well as the sides of a small cake tin (about 7’’) with parchment paper.
Combine all crust ingredients in a bowl and mix them thoroughly until a sticky mass forms.
Press the mass into the bottom of the prepared cake tin and bake the crust layer for about 15mins. Then let it cool completely.
Add your cashews to a bowl, pour over some boiling water and let them soak for at least 30mins. before preparing the mousse layer.
Melt down the white chocolate and combine with the soaked cashews as well as the rest of the mousse layer ingredients (except the matcha) in a blender and blend until a fine cream forms.
Now save about half of the cream while blending the remaining half with the matcha powder. (Adjust depending on your personal taste preferences. I was going for a light green color and relatively mild green tea taste.)
Then add the two creams over the baked crust and into the cake tin while carefully mixing with a knife in between to create a marble-effect. Now let the cake cool down and set in the fridge for at least 4h or, even better, overnight.
Once the mousse layer has set and you’re ready to serve the cake, carefully remove the cake tin and parchment paper from the sides of the cake and lastly decorate with your berries and chopped chocolate. Done!