Calling all matcha lovers! Indulge in the exquisite layers of flavor with our Vegan Matcha Mille Crepe Cake recipe. Embark on a culinary adventure and create this masterpiece of vegan artistry. 🍵🍰
On the 28th of October 2023, the Japan Fans Utrecht not only organised a mochi workshop, but also baked a vegan matcha mille crepe cake! To share the fun, we wrote down the recipe for you to try at home. If you do, please do not forget to share your pictures in our Facebook Group!
Enchanting Layers of Flavor: A Vegan Matcha Mille Crepe Cake Adventure
Konnichiwa, fellow matcha enthusiasts and culinary explorers! Today, we embark on a delightful journey to create a masterpiece of vegan indulgence – the Matcha Mille Crepe Cake. This exquisite dessert, with its delicate layers of matcha crepes and velvety coconut whipped cream, is a symphony of flavors and textures that will tantalize your taste buds and leave you yearning for more.
Inspired by the Japan Fans’ recent creation of this confectionary wonder, we invite you to join us on this culinary adventure. Together, we’ll transform simple ingredients into a masterpiece of vegan artistry, leaving your kitchen filled with the enchanting aroma of matcha and your heart brimming with the joy of baking.
Ingredients:
For the Crepes:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons matcha powder
- 1 ½ cups non-dairy milk
- ¾ cup water
- 1 ½ tablespoons maple syrup
- 1 ½ teaspoons apple cider vinegar
- 1 tablespoon vegetable oil
For the Coconut Whipped Cream:
- 2 cans full-fat coconut milk, refrigerated overnight
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Crepes:
a. In a large bowl, whisk together the flour, sugar, baking powder, salt, and matcha powder until well combined.
b. In a separate bowl, whisk together the non-dairy milk, water, maple syrup, apple cider vinegar, and vegetable oil until smooth.
c. Gradually add the wet ingredients to the dry ingredients, whisking continuously until a smooth batter forms.
d. Cover the batter with plastic wrap and refrigerate for at least 30 minutes.
e. Heat a nonstick crepe pan or skillet over medium heat. Lightly grease the pan with cooking spray.
f. Pour a ladleful of batter into the pan and swirl it around evenly to coat the bottom.
g. Cook for about 2-3 minutes, or until the edges start to brown and the crepe can be easily lifted from the pan.
h. Transfer the crepe to a plate and let it cool completely.
i. Repeat steps e-h until all the batter is used up, stacking the crepes as they cool.
- Prepare the Coconut Whipped Cream:
a. Open the cans of coconut milk and scoop out the thick cream, discarding the liquid.
b. In a large bowl, using an electric mixer or a whisk, whip the coconut cream until soft peaks form.
c. Add the powdered sugar and vanilla extract and whip until stiff peaks form.
- Assemble the Cake:
a. Place one crepe on a serving plate.
b. Spread a thin layer of coconut whipped cream over the crepe.
c. Repeat steps a-b until all the crepes and whipped cream are used, ending with a layer of whipped cream.
d. Dust the top of the cake with matcha powder, if desired.
e. Refrigerate the cake for at least 2 hours, or overnight, to allow the flavors to meld and the crepes to soften.
- Slice, serve, and savor!
Cut the cake into thin slices and enjoy the harmonious blend of matcha and coconut cream. Let your taste buds embark on a journey of pure delight as they savor the delicate crepes and velvety whipped cream, all infused with the enchanting aroma of matcha. Share this culinary masterpiece with loved ones and revel in the joy of creating something truly special.
