Vegan Matcha Crepe Cake with Coconut Cream
Ingredients
Matcha crepes
- 1 3/4 cake flour or all purpose flour
- 2 tbsp cornstarch
- 1 tbsp matcha powder
- 2 1/4 cups unsweetened almond milk or plant-based milk of choice
- 3 tbsp coconut oil
- 3 tbsp maple syrup
- 1 tsp vanilla bean extract
- Pinch of salt
Filling
- Coconut whipping cream
- Matcha
- Maple syrup
Preparation
In a large bowl whisk together flour, cornstarch, and matcha powder, then add milk, maple syrup, coconut oil, vanilla, and salt and mix until well combined and smooth
Heat a large pan over medium-high heat and grease it really well with coconut oil
Remove pan from heat, pour a small ladleful of batter into the pan, and swirl the pan around to evenly coat the bottom with the batter
Return the pan to heat, leave to cook until the edges start to crisp up and turn brown, then loosen with a spatula, flip, and cook until spottily brown on the other side
Whip coconut cream with matcha and maple syrup to create the filling
Place the first crepe layer onto a serving platter and spread the filling between each crepe layer for a total of 9 crepes and 9 layers of cream
Refrigerate the crepe cake for at least 2 hours before slicing
