Sign Up For Email Updates!

Green Tea Crepe Cake (dairy free and gluten free!)

I am so pumped about this new recipe!

Both my mom and mother-in-law get Martha Stewart Living magazine, and I remember seeing her recipe for this green tea crepe cake twice because of flipping through their mags.  The second time seeing it, I said, I AM making this.

Of course, Martha’s has white flour and white sugar, which my family avoids, so that had to be subbed out.  I also am doing another six week dairy-free period.  I consume less dairy than most people as it is (hello nut milk!), but in the past I have felt better going completely dairy-free, so I’m trying it again and am going to pay attention to any changes I notice both while not eating it and if introducing again. Martha’s crepe cake has butter, heavy cream,  and whole milk. So much dairy!  That had to be changed too. 😉

This is sweetened naturally with maple syrup in the crepes, and honey in the matcha pastry cream.

Still a dessert, but one that I feel good about feeding to my family and friends! Especially because there are many health benefits to matcha green tea. Wellness Mama has a nice post about the benefits, you can read it here.

Where to buy matcha? I bought mine online, but you can also find it at most grocery stores. After doing a bit of research, I paid a bit more for Japanese matcha because Chinese teas have been found to have dangerous pesticides, while Japanese tea has more strict standards regarding pesticide use. (Greenpeace randomly tested 18 Chinese green tea samples in 2103, and 12 of them tested positive for banned pesticides.) Make sure that you are not buying one with added sugar or powdered milk.  The only ingredient should be matcha. If it is organic or non-gmo, that is ideal.  This is the one I bought: Matcha Green Tea Powder.

This recipe is a bit needier than most of my other recipes, but I think it is worth it!  It tastes amazing (as long as you like the slightly earthy flavor of matcha!) and it is different and pretty to serve!

First, you start off with your crepe batter. Whisk it all together and get cooking your crepes.  For the crepe connoisseur, these may be a little thicker and take longer to cook than you are used to.  I did the best that I could!  Making it dairy free, gluten free, and naturally sweetened will change the consistency I guess.

Play it by ear with the heat, size of your crepes, and how thinly you pour the batter.

Mine took about 4 minutes on one side, then flip and just about a minute (or less) on the other.

I got two pans going because I was impatient.

Stack them up on a plate (they won’t stick together!) as you go, and get working on your pastry cream.

The essential part about this is to use only the chilled “cream” portion of your canned coconut milk. (This is my favorite brand).

Then, start the layering process!  Lay down a crepe, spread on some cream.

Lay down another crepe.

Keep going until you use all of the crepes, or it gets high enough for you!  We ended up with 15-18 crepes in our cake, considering the first crepe is almost always a throw-away (well, we still eat it! but not pretty), and Caterina wanted to eat some during the cooking process. You may end up with more if you can get keep them thin and don’t have a hungry toddler around!

Note that the pastry cream gets more runny at room temperature, and firms up more if kept in the fridge. After all the layering (and I left the cream out while cooking the crepes), our cake was a bit wobbly.

It firmed up nicely in the fridge though, to help with cutting and serving.

Look how gorgeous it is with all those layers!

YUM!

Is this not the perfect green dessert for upcoming St. Patrick’s Day?

Green Tea Crepe Cake (dairy free and gluten free!)
 
Author:
Recipe type: Dessert
 
Ingredients
Crepes:
  • 6 Tbsp melted coconut oil
  • 3 eggs
  • 1½ Cups almond milk
  • ½ Cup oat flour
  • ½ Cup almond meal
  • ½ Cup maple syrup
  • ¼ tsp salt
  • 1 tsp cinnamon
Matcha Cream:
  • Solid cream from 2 cans coconut milk
  • ¼ Cup honey
  • ½ tsp vanilla
  • 1Tbsp matcha powder
Instructions
  1. Combine crepe batter ingredients and whisk until well mixed.
  2. In a greased hot skillet add a small amount of batter, just enough for a thin layer in the pan. After 3-4 minutes flip and cook another minute. Stack finished crepes on a plate and set aside.
  3. While the crepes are cooking, make the matcha cream by whipping all the ingredients in a large bowl until smooth. It is best to chill the cans coconut milk for several hours prior to making as it will help the cream thicken.
  4. Once all the crepes are finished and the cream is made begin layering the cake. Layer each crepe with a scoop of the matcha cream as tall as you dare. Mine was about 15 crepes tall.
  5. Chill for 2 hours before serving to ensure your cream doesn't squish out when you try to cut the cake.

I’d love to hear from you!  What is your favorite way to enjoy matcha?  Or, what is your favorite GREEN recipe for St. Patrick’s Day?

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>