The best part about blogging is all the wonderful people you meet online. You can stumble upon a page and fall down a rabbit hole learning about a person’s life. That’s how I met Jen. Technically, we’ve never “met,” not yet. Though, after reading through her blog – -, obsessing over her food pics and interviewing her via Google hangouts, I feel like we’re already good friends. The girl has a serious knack for making desserts. Just check out her blog or Instagram feed for the prettiest vegan cakes you’ve ever seen!

Since I basically live my life from one vegan dessert to the next, I asked if Jen would create a healthy dairy-free, egg-free matcha cake recipe that includes skin boosting ingredients, Manuka honey and matcha, to feature on BOND EN AVANT. The result: this gorgeous ice cream ombre matcha cake recipe. You’re welcome..

“The beauty of this cake is that you get a show-stopping ombre effect, perfectly smooth sides, and sharp edges without having to fuss with crumb coats or fancy frosting techniques like you would with a traditional cake. In fact, this cake doesn’t even require any baking. It takes some advanced planning (freezer time), but it’s well worth it! Plus, it showcases matcha and Manuka honey – two anti-oxidizing and anti-microbial powerhouses when it comes to eating right for your skin. This cake is also super allergy-friendly: gluten-free, dairy-free, egg-free, but note: it’s technically not vegan because of the honey. You can find Manuka honey at a health-food grocery like Whole Foods, but this recipe also works with regular honey.” – Jen, 

matcha cake recipe

matcha cake recipe

Matcha ombre ice cream cake with Manuka honey 


(for base)
1/2 cup almonds
1/2 cup macadamia nuts
1/4 cup cocoa powder
2 dates (soaked in boiling water for 1 hour)
2 tbsp Manuka honey
1 tsp vanilla extract
pinch of salt

(for ice cream filling)
16 oz raw cashews, soaked for 3-6 hours
1/2 cup maple syrup
2 tbsp Manuka honey
1 1/2 cups almond milk
2 tsp vanilla bean paste
4 tbsp natural almond butter
1/2 cup extra virgin olive oil

(for vegan chocolate ganache)
3/8c coconut milk
1/2 lb dark chocolate wafers (I like Guittard 72% or 66% cacao)
1 tbsp maple syrup
Pinch of salt

(for decorations)
Frozen blueberries
Crushed pistachios
Lime leaves
Banana slices cut into star shapes
Pomegranate seeds



To make the base, use a food processor to pulse the almonds, macadamia nuts, and salt until a fine meal forms. Add the dates and continue to pulse until it begins to stick together into a dough. Press into a 6 inch diameter springform cake tin lined with a parchment paper round and freeze.

For the ice cream cake filling, simply blend everything apart from the olive oil in a high powered blender until smooth and creamy. Add the olive oil last and continue to blend until no lumps remain.

This will make about 1210 g of ice cream filling mixture.

Divide into five parts, 242 g each, and treat each one as follows:

1) First part: add 5 tsp matcha powder. Whisk to combine evenly.

2) Second part: add 3 tsp matcha powder. Whisk to combine evenly.

3) Third part: add 1.5 tsp matcha powder. Whisk to combine evenly.

4) Fourth part: add .75 tsp matcha powder. Whisk to combine evenly.

5) Fifth part: add no matcha powder.

Pour in the filling: Pour the darkest shade of filling into the acetate lined springform pan. Let this layer set up in the freezer for 15 minutes. Pour in the next darkest shade of filling, and stick it back in the freezer for 15 minutes. Repeat until you’ve poured all five bowls of filling into the pan.

Flatten the top of the cake with a rubber spatula before placing it back in the freezer to freeze overnight.

Right before you take the cake out of the freezer, make the ganache. Set chocolate aside in a bowl. Heat coconut milk and maple syrup on the stove in a metal pan until it’s just about to boil. Pour the heated cream over the chocolate wafers. After 5 minutes, whisk the mixture into a smooth, silky ganache.

To decorate the cake, carefully drizzle the ganache over the top and allow dripping over the sides if desired. Decorate with crushed nuts, lime leaves, and fruits. Store covered in freezer; cake will keep up to one week.

Let cake thaw for at least 30 minutes at room temperature before serving. Use a knife dipped in hot water to ensure an easy and smooth cut.


Acetate strips / cake collars
6″ diameter springform pan
Parchment paper
Food processor
Rubber spatulas
8″ cake round
Kitchen scale
Metal saucepan
Cake turntable
for decorating

Written & Photographed by Jen of The Jen Project. Jen is a skincare-crazy foodie. Herself a longtime acne sufferer, she offers tips on how to get smooth, clear skin on her blog, In between bouts of sheet masking and exfoliating, she makes desserts and explores her hometown of San Francisco for new dessert ideas.


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