Vegan Matcha Crepe Cake
Since I made this recipe roughly two weeks ago, all I’ve been thinking about is..
Vegan Matcha Crepe Cake lol
At first glance this concept seems very involved and meticulous in creating, but it’s all false. This concept is as easy as making plain ol’ crepes, you just need to make, well, a lot more! What I love about this concept is that it breaks away from the typical cake, is lighter, and has much more aesthetic appeal. While I’ve explored a vegan Red Velvet Crepe Cake, this Matcha just calls to me!
What sets this recipe apart from others is that it involves minimal ingredients, minimal steps, doesn’t have to look aesthetically perfect, has a gorgeous hue, a hint of matcha, and the coconut whip just puts this recipe over the top.
If I had to pick two recipes right now to eat for months, one would be the vegan Lemon & Rosemary Olive Oil Cake and the second would be this vegan Matcha Cake!!
I also found that working with Aiya Matcha made this recipe seamless! Its the perfect culinary grade matcha that can be used for a variety of concepts. If you need this staple in your kitchen, I highly recommend theirs!
If you love crepes, matcha, or simply just fabulous vegan eats.. You have to try this vegan Matcha Crepe Cake with coconut cream!
Why this recipe is great:
Easy
Gorgeous
Fun to make
Coconut whip!
Non vegan approved
Minimal ingredints
Minimal sugar
Don’t believe how easy it is?
Watch the clip above!
[tasty-recipe id=”57021″]
These matcha crepes were super delicious. The coconut milk makes a difference!
Matcha is perfect for boosting metabolism and energy so it’s perfect for breakfast.
If you want to try a sweet desert for dinner you should try this recipe to Match Cheesecake Bars:
https://ujido.com/recipes/matcha-cheesecake-bars/
hey so I’m new to baking but this looks amazing! And I love your BGM for the video as well!
But I tried and didn’t work out very well for me. I used coconut whip cream and put it in the fridge the night before but didn’t freeze it. did you put it in the freezer? what brand did you use? mine has a milk like texture so I couldn’t use it.
Also, the crepes taste too… solid? I used all-purpose flour.
Thanks for sharing!
Yes! So the coconut whip has to be chilled in a fridge overnight or at least for a few hours. There are tons of companies that make coconut milk that won’t work, it’s trial and error. I always use Thai Kitchen Full Fat. For the crepes you want to make them as thin as possible, but being that there isn’t real egg used, the texture may be potentially different. I hope that helps!
I will try making it again some time 😉
Thanks for sharing your recipe!
Can you use flax eggs instead ? if so how much?
You can try a flax egg, but I prefer to work with the vegan egg powder. 1 egg = 3tbs of water with 1 tbsp ground flax.