Matcha Crepe Cake (Vegan, Gluten-free, Refined Sugar-free, Low Fat)

Friday, April 08, 2016

I was so so EXCITED when I was typing this post because this is the favorite recipe I have created (not one of the, but the most satisfying one)! Drum roll please :P A MATCHA CREPE CAKE that is not only vegan and gluten-free, but also refined sugar-free, high in protein and low in fat, without compromising on the deliciousness of course :)

Ever since the very famous Lady M has opened up its branch in Hong Kong. Crepe cakes have become the talk of the town here. However, since I cannot find any vegan crepe cakes here (let alone GF ones), I decided that I should make myself one. This idea has always been on my mind but I'm just too lazy to do it haha. Also, I could not find a perfect vegan cream recipe that satisfies my needs. Most of them are made with cashews or coconut cream which is too high in fat considered that I have to spread a whole lot of cream in between the layers. Anyways, finally I came up with a solution! How about placing the tofu mousse between layers? Then the cake would not be too heavy and high in fat. On the contrary, it will be low in fat and high in protein! Isn't it the perfect solution? :P

The crepes are basically made with buckwheat and chickpea (don't worry, you won't be able to taste it) flour. And the "cream" is indeed my recent favorite thing - matcha tofu mousse. This recipe makes an 8 inch crepe cake, which feeds around 2-3 persons. But I finished up all the day when I made it as IT WAS SO GOOD! And even if you finish the whole cake by yourself, you won't feel guilty at all, as all ingredients are so healthy and nutritious. Hence, this dessert is definitely good for you.

Look at those layers! I feel like I'm the luckiest girl in the world by enjoying this cake with a cup of aeropress coffee on a sunny afternoon :)






Ingredients:


Matcha Crepes:

2 Tbsp ground flaxseed
1 Tbsp coconut sugar
1/2 tsp salt
1/2 cup chickpea flour
1/2 cup buckwheat flour
1 tsp matcha powder (mine is from Matcha Maiden)
150ml unsweetened almond milk
1 Tbsp almond butter
1 cup water


Matcha Tofu Mousse:

1 block silken tofu
1/4 cup coconut water
1 Tbsp almond butter
1/2 tsp psyllium husk
1 tsp matcha powder
2-4 pitted medjool dates (depends on how sweet you prefer)


Toppings:

1 tsp Matcha powder
1 Fig
Handful of raw cacao nibs



Directions:



Matcha Crepes:

  1. In a bowl stir together flaxseed and almond milk. Set aside for a few minutes to thicken.
  2. In another bowl, mix together all dry ingredients. Add the thickened flaxseed mixture to it and whisk until all ingredients are combined. Gradually stir in the water and almond butter until you get a thin and smooth batter. Add more water if needed. The batter has to drip down from the spoon if you hold the spoon up high. 
  3. Leave to rest at room temp for at least 15 minutes.
  4.  Meanwhile, heat an 8-inch non-stick frying pan over medium heat. Pour in about 1/4 cup of batter. Quickly tilt and swirl the pan so that that batter spreads out in a thin circle of the size the same as the 8" pan.  Fry for around 1 minute under medium heat and another 1 minute under low heat or until the surface of the crepe has dried out. Carefully flip the crepe and cook on the other side for another 1 minutes (also under low heat). Transfer the crepe to a plate.
  5. Continue with the remaining batter. Stack them up while you are frying the other crepes to keep them moist.


Matcha Tofu Mousse:

  1. Place everything into a food processor and process until smooth. Taste it and add more dates or coconut nectar or maple syrup if you like.
  2. Chill for at least 10 minutes or overnight for the flavors to develop.


Assembling the Crepe Cake:

  1. Place a crepe on a large plate and place 3 Tbsp of matcha mousse on top of it. Use a knife to spread the mousse on the crepe evenly, make sure the mousse is present on the edges, otherwise the crepe cake may not look good.
  2. Top it with another crepe and spread another 3 Tbsp of matcha mousse on it. Continue with remaining crepes until the last crepe.
  3. Place one tsp of matcha powder onto a mini sieve and sieve the powder on the top crepe evenly.
  4. Decorate with your favorite toppings. Here I used figs and raw cacao nibs and the flavors went well. But you can definitely explore your combinations and put whatever you want or have in hand. Coz the key to good vegan cooking is creativity right? :P
I do really hope that you enjoy this post as I spent so much time in planning and creating this recipe :) Have a nice day and happy cooking! 






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