Vegan Matcha Crepe Cake Recipe
Updated: May 11
Are you a matcha lover or know someone who does? This cake is great for you. This cake is super easy to make but also required your full attention. But the result of the taste is irresistible.
(Egg Replacer) I know some of you guys might ask to use something else to replace the "egg replacer". The answer is, you can use a flax egg instead. Egg Replacer will give the crepe a softer crepe. On the other hand, I find the flax egg made the crepe a little more "gummy" like texture. There is nothing wrong and it's not noticeable if you layered with cream. But just giving a head up.
For this recipe, you will be using quite a bit of matcha, and it can get expansive if you are using a high-quality grade. For this recipe, I used a classic grade which is a less expensive grade. You will differently taste the matcha still since each layer is matcha flavor.
I shared my favorite coconut cream brand where it only contains coconut cream and no chilling overnight is required. But if you are using the coconut milk from a can, you will have to refrigerate overnight (8 hours or more). Scoop only the cream out and use the coconut liquid to thin out the whipped cream.
Make: 10 inches Crepe cake
Time 1-2 Hours
3 tablespoons of egg replacer
6 tablespoons of water
1/2 cup of cane sugar
1 2/3 cup of all-purpose flour
3 tablespoons of matcha powder
1 1/2 teaspoons of baking powder
3 cups of plant milk
3 tablespoons of oil
4 cups of (4-6 cans) coconut cream
2 tablespoons of matcha powder
1/2 cup of powder sugar
6-10 tablespoon of reserve coconut milk from the coconut cream
Make the crepe batter:
1) In a mixing bowl, stir together the egg replacer and water. Let it sit on the counter for 1 minute to let it thicken.
2) Stir in the sugar.
3) Sift in the flour, matcha powder, and baking powder.
4) Add in the milk in 4 parts. Stir the batter for the part. * Adding milk in a little at a time will prevent the batter from having to making lumps.*
5) After the batter is smooth, stir in the oil.
6) Strain the crepe batter.
7) Refrigerate the crepe batter for 15 minutes.
8) Heat the none stick 10-inch pan and lightly grease the pan with some oil.
9) Pour about 1/2 cup of the batter in the pan and quickly swirl the pan until the crepe batter is covered the pan surface.
10) When the edges of the crepe become a little brown, flip the crepe and let it cook on the second side for 15-20 second
*I recommend adding 1/8 cup -1/4 of milk or water into the batter when the crepe is getting a little thick. *
11) Repeat this process until all the batter is gone. (You should get about 15 crepes)
Make the filling:
In a mixing bowl, whisk together coconut cream and powder sugar. Add in some reserve coconut cream liquid until the cream reached yo your desire consistency. *Adjust the sweetness according to your liking.*
Add in matcha powder and whisk again until it forms a smooth whip cream.
Assumable the cake:
I like to use a 10-inch cake ring for a neater result. But it's not necessary.
Layer each crepe with about 1/4 cup of the cream. Repeat the same process.
Refrigerate the cake for 10 minutes.
Use the leftover cream to frost around the cake.
Refrigerate the cake again for 10 minutes.
When you are ready to serve, dust some powdered sugar matcha. ( 1 part of matcha + 1 part of powdered sugar)*
*I recommend frosting the cake on the day of serving. This will prevent any creak on the cream.