How elegant and fancy is this matcha mille crepe cake? 
The uniformity of each individual crepe stacked up so high and mighty.
The thin layers of cream evenly distributed between each crepe.
The finishing dashes of powder on top.
I find the simplicity of the cake so lovely.
This vegan matcha mille crepe cake has only two parts: the matcha crepe layers and the (vegan) whip cream.
The matcha crepe layers are adapted from my vegan crepe recipe. It comes together quickly with less than 10 ingredients. I will be honest and say the layers are a bit tedious to make. (I promise, just a little bit!) But I find, compared to popping a cake in the oven and hoping for the best, the ability to have more control of the individual crepe layers to be worth it. The thin crepes cook quickly as well, which is why I say it’s only a little bit tedious.
The (vegan) whip cream mimics a fluffy whip cream using only 2 ingredients: coconut milk and powdered sugar. I tend to stray away from refined sugars on my blog but powdered sugar helps the cream become fluffy and silky. The small but powerful amount of cornstarch in powdered sugar acts as a natural binder without obstructing any sweetness. Also, if you’re not a fan of coconut, don’t worry as the sugar and matcha masks any coconut flavor.
Assembling the cake is pretty straightforward. I eyeballed the amount of cream between each matcha crepe layer, stacking every other crepe upside down in order to avoid the sides from drooping down. Like majority of “no bake” desserts, refrigerating the cake is necessary to let it set.
Seriously, the cutting into the first slice and seeing the matcha layers will make everything worth it. Every bite is full of matcha goodness – this cake is perfect for the matcha-obsessed!
Check out how to make the perfect iced matcha latte with sugar free strawberry puree!
quick notes
- For best results, use a cast iron skillet or non-stick pan to make crepes. From my experience, cast iron skillet yields the best, consistent results.
- Make sure skillet or pan is hot before spraying nonstick cooking spray. Then turn down the heat to low and pour in your batter. Note, the temperature of your skillet or pan will rise as you cook your crepes. Make sure to adjust the cooking time and keep turning down the heat to adjust.
- If you don’t have nonstick cooking spray to grease the skillet or pan, use any neutral tasting oil. Be careful not to pour too much oil as it will fry the crepe and become oily. You can remove any excess oil by wiping it down with a paper towel.
- If the skillet or pan is too hot, there will be large holes that peep through your crepe. If this keeps happening, I suggest making the crepes with the heat off. When the edges crisp up, flip the crepe and cook the other side with the lowest heat until lightly browned. The key to making good crepes is to be patient!
- Once the crepe are cooked, avoid slacking them on top of each other until completely cooled. This will prevent them from going soggy.
- I highly recommend using good quality matcha. I made this cake with three different grades of matcha and noticed the lower grade matcha left a weird aftertaste. However, there is no need to buy the highest grade of matcha (ceremonial matcha) because they are enjoyed at their purest form with just hot water. Let me know if you want me to share what my favorite matcha is!
MATCHA MILLE CREPE CAKE (VEGAN)
Matcha Crepes
Dry Ingredients
- 1 ½ cups (210g) all purpose flour
- ¾ tsp baking powder
- ¾ tsp salt
- 3 tbsp matcha
Sift dry ingredients together and mix.
Wet Ingredients
- 1 ½ cup non-dairy milk
- ¾ cup water
- 1 ½ tbsp maple syrup
- 1 ½ tsp apple cider vinegar
- 1 tbsp oil
Combine wet ingredients together.
Create a well in the dry ingredients and pour in the wet mixture. Stir and whisk until incorporated.
Cover bowl and let the batter sit in the fridge for at least 1 hour.
Remove batter out of the fridge and add ½-¾ cup of water to thin it out. (Note: the longer the batter sits in the fridge, the more the batter will thicken. In that case, add more water until you have a pourable batter. I left my batter in the fridge for 2 hours and added ¾ cup of water).
Heat cast iron skillet or nonstick pan on medium heat. Once skillet or pan is hot, spray nonstick cooking oil to cover the bottom. Then turn down the heat to low heat.
Depending on the size of your skillet or pan, pour about ¼ or ⅓ cup of batter in the middle of the pan. Lift the pan and immediately turn in a circular motion for the batter to create an even circle. After 2-3 minutes, or when the edges become crisp, gently flip the crepe and cook on other side for another minute, or until lightly browned.
Once cooked, set on cooling rack to dry.
Wipe down pan and repeat until batter is used.
Optional: Clean up the edges of the crepes by placing a round plate or bowl and cutting around the edges.
Vegan Whip Cream
- 1 8 oz can of coconut milk
- 3-4 tbsp powdered sugar
The night before, place a can of coconut milk in the fridge. By the next morning, the coconut solids should have risen to the top of the can.
Place a bowl in the freezer for 10 minutes. (This step is optional but this will ensure the coconut solids whip.)
In the cold bowl, carefully scoop out the coconut solids, making sure not to transfer any of the liquid that is at the bottom of the can. With a hand mixer, beat the coconut mixture on high until the solids begin to leave light tracks. Add in 1 tbsp of powdered sugar at a time and continue to whip. Feel free to add more sugar to the whip cream.
To assemble, spread a thin layer of whip cream in between the layers.
Cover cake and let it sit in the fridge for at least 1 hour. Sift matcha powder on top before serving.
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
