Recipe, makes 1 pot;




1 tbsp smooth nut butter (cashew is best)

1 tsp vanilla 

2 heaped tbsp sugar/ sweetener 

1 egg 

2 heaped tbsp oat flour 

1 heaped tbsp almond flour 

1/4 tsp baking powder 

Pinch salt 

1/4 cup milk (or just less) 


1 tsp matcha 

1/4 cup warm water 

1 tbsp syrup 


4 heaped tbsp thick greek yoghurt or cream cheese

1-2 tbsp syrup, or other liquid sweetener 

1/2 tsp vanila 

Drop water to mix 



  1. Preheat the oven to 170°C 
  2. To a mixing bowl, add your nut butter, sugar, and vanilla, creaming together with the back of a spoon. 
  3. Once combined, add your egg, and mix through well until you have a smooth mixture. 
  4. Add your flours and baking powder, with a pinch of salt, and add your milk bit by bit, combining until you have a cake batter. 
  5. Pour the mixture into your lined cake tin, then bake for 15-20 minutes, or until your cake is risen and golden brown, springing back to the touch. 
  6. Leave to cool. 
  7. Whilst your cake cools, mix the ingredients for your cream together and adjust to taste - you want the consistency to be thick, but spreadable, so it glides over your cake without ruining it. 
  8. Add your matcha, water, and syrup to a small bowl or mug, and whisk together well so there are no clumps.
  9. Once your cake has significantly cooled, use your serving glass/ dish to cut 2-3 pieces out, of equal size and shape to your serving dish, so you can layer the tiramisu with no gaps - if you cant cut out that many with the shape of your serving dish, just use the offcuts as one layer. 
  10. Imprint the top of the cake layers with a fork or toothpick, so you have holes in which the matcha can soak. 
  11. To the bottom of your serving dish/ glass, add 1 tbsp of your yoghurt/ cream mixture, followed by one of your cake layers. 
  12. Spoon over 2-3 tbsp your matcha mix, so it can soak all the way through. 
  13. Add another heaped tbsp your cream, spreading evenly over, and add the other cake layer, coating in the matcha once again. 
  14. Top with the remaining cream, and dust with matcha. 
  15. Set in the fridge for at least 15 minutes and serve.