Marfigs' Munchies

Adventures in vegan eats and feats

Vegan round-ups for St. Paddy’s day + sweet potato matcha cake {vegan + gluten-free}


Green! Green everywhere! I see green at every single meal I eat, so St Paddy’s Day being around the corner is a solid excuse to indulge in celebrating the aesthetics of the occasion at the very least, since a bit of research on what the Irish actually eat is pretty non-vegan, to say the least. Here be a round up of green vegan recipes and topped with a sweet potato matcha cake recipe! splashystpaddys twoprofilecakesapproved

Apparently true born and bred Irishmen (and women) hate the whole “oh I’ve got some Irish ancestry in me” gambit, because until you’ve lived and been Irish you have no business trumping up some stale tapestry. Well, my husband loves to tell all and sundry about my Irish ancestry through my grandfather. I’m not sure if it’s the mystical glamour of imagining me as some peasant lass (no ruddy cheeks thanks to my beta carotene overload), or simply because it would (according to him) totally explain my fiesty nature, but it comes up now and again with lots of pride.

We will pretend my hot-blooded temper is not because my diet is severely lacking in dark chocolate. Man-thing should honestly know better by now :p Anyway, this is the reason why we’re celebrating green things today and not treading on nationalist toes!












Now it’s time for cake! 😀 I did some research into what the Irish actually eat (other than potatoes, har har), and other than lots of meat, what struck me was berries and nuts, which is why and how this cake came about. Traditional Irish cuisine makes use of basic, everyday ingredients, which is what I’ve tried to do here (except of course for the matcha, but c’mon, it’s green).topsweetpotatobundtsBy now everyone should know that sweet potato cakes are super easy to make and silky smooth on the tongue – the milled hazelnuts also melt in your mouth, so that hint of nuttiness in the batter makes for glee. I’m rather horrified to use up precious hazelnuts (a holiday gift), but if I am going to sacrifice precious resources then you can bet cake is the way to do it.cakebake.jpgmatchafrostingtop drizzledone.jpg

Sweet potato matcha cake (serves 4 – 8)

  • 2 cups steamed peeled sweet potatoes
  • 1/3 cup peeled pears, steamed (or 3 TBSP pear or applesauce)
  • 1/2 cup + 2 TBSP non-dairy milk
  • 1 TBSP flax powder
  • 1/4 cup shelled hazelnuts, measured then milled/crushed finely
  • 1/4 cup powdered sweetener
  • 2 tsp vanilla essence/extract
  • 2 tsp caramel essence (optional)
  • 1 medium-small banana
  • Cinnamon and nutmeg to taste
  • Flour for dusting (I tried almond and it failed – use normal or GF flour)

Matcha frosting (for two bundt-style cakes – for an 8″ cake see how-to)

  • 1/3 cup cannelini/white beans (if beans in your frosting creeps you out try steamed sweet potato)
  • 1/4 cup non-dairy milk
  • 1 tsp matcha powder
  • 1 tsp vanilla extract
  • cinnamon to taste
  • 3 TBSP sweetener/icing sugar (increase to taste)
  • Optional: 1 tsp agave syrup

Chocolate sauce:

  • 2 tsp cacao powder
  • 4 tsp tahini oil (the stuff that floats on top) OR coconut oil
  • 1 tsp vanilla essence
  • 1-2 tsp agave syrup


  • hazelnuts
  • berries of choice


  1. Steam your pear and sweet potatoes and let it cool.
  2. Preheat the oven to 180C and spray either a 8″ pie pan or 2 smaller bundt-style tins. If using the latter, spray and then sprinkle some flour along the inside.
  3. Blend your pear, sweet potatoes and milk until smooth, then add the rest of the ingredients (except almond flour) and blend til smooth.
  4. Pour into tin/pan and bake for 40 minutes.
  5. Let it cool for 15 minutes minimum before attempting to remove from tin if using bundt-style.
  6. Meanwhile, blend your matcha frosting and adjust sweetener to taste. If using a large 8″ then increase ingredients to 3/4 cup beans, 1/8 cup sweetener, 1/8 cup + 4 TBSP soy milk, i tsp matcha and 1 tsp agave to cover the entire top surface.
  7. When your cake is cooled spread the matcha frosting on top or blob it on top of your mini bundt-style cakes.
  8. In a small bowl mix together your chocolate sauce and drizzle liberally.
  9. Top with nuts and berries and serve.

twogorgeouscakesslicedopenpotatocaketopslicedopenpotatocakeSee? Easy peasy. And delicious. And greenish. 😀 I usually don’t always munch all my recipes to the last crumb because it’s called recipe testing for a reason, but I shamelessly ate a slice of this with no fuss whatsoever. If you aren’t a fan of sweetener you can use “real” sugar or a liquid sugar such as maple syrup or agave – just start small and increase/adjust to taste. As with any sweet potato/banana cake, it starts to taste even better after a few days in the fridge, go figure, but who has the patience to wait? Not me, apparently :p

aslicestandsapart forkedpotatocakedonemunching

Happy holidays tomorrow for those of you who celebrate St. Paddy’s Day or green things in general! 😀

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

8 thoughts on “Vegan round-ups for St. Paddy’s day + sweet potato matcha cake {vegan + gluten-free}

  1. Thanks for posting these!So many amazing looking treats!


    • Thanks Julie! I had to restrain myself to not include the dozens of other amazing treats I’ve bookmarked – I’m hoping the list is “small” enough that people will try most of them 😀


  2. Thank you for including my cupcakes in this lovely post. So many awesome recipes here! X


  3. I’m so flattered to be part of your St. Paddy’s Day round-up…and in such good company!!! Your sweet potato cakes sound delicious and look scrumptious!!


    • 😀 I cannot wait to make your potato skins – I’m just waiting for a family event so I can be all smug about how cool vegan food actually is! And thank you, I’m all for easy cakes these days 😉

      Liked by 1 person

  4. Aww thanks so much to linking to my Garlic Kale Pesto! Wow have you gathered up some amazing looking recipes! I really want that mint chocolate shake…drooling over that one. Your mini cakes look so adorable and just perfect for the holiday…especially with all that chocolate sauce drizzled on top. Oh yeah!!


    • I could easily make a round-up of all your treats that I’d want to stuff in my face…but then I’d just as well link to your recipes page because they’re all delish! 😉 That shake does make one weak at the knees, eh? Thank you 😀


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