Vegan Matcha Crepes With Chocolate Avocado Frosting (Green Tea Mille Crepe)

Have you found yourself scrolling on Instagram and finding vegan matcha crepes? Well, that was my inspiration for making this vegan matcha crepe cake with chocolate avocado frosting.

Fun fact: crepe cakes are also called mille crepe, which translates to “thousand crepes” because of the number of crepe layers.

My new friends at Matcha Tea Haus sent me a bag of their matcha powder all the way from Australia, and thanks to them, I have more matcha to use in my baking! It took longer than expected to arrive, but still thankful!

Maybe it’s because I’m Asian, but I love everything matcha, from cakes to chocolate to tea! When I was in Japan/Taiwan, I tried to eat every & any matcha-flavoured food I can! Any other Asians agree??

Thank you friends @ Matcha Tea Haus!

These crepes I’ve made is made with whole wheat flour, but you can use any kind of flour you want (except oat flour because I find it too rubbery for crepes). The crepes were cooked in a large non-stick frying pan (bigger than 23 cm/9″), so they were bigger than expected.

Here’s a tip: when you make crepes, the first one is almost always a dud. But that’s okay! After that, you’ll get a much smoother & less deformed crepe!

My first crepe.
After the ugly first crepe, you’ll get nicer-looking crepes, like this one.

This frosting is really easy and made with only 4 ingredients: avocados, cocoa powder, agave syup and milk! It’s simple to make, since you can just put everything in a blender/food processor to mix.

Fair warning: because this frosting is made of avocados, you will still taste the avocado flavour even with all the cocoa powder & sugar. And some people may not like that.

Avocados ready to go in the blender.
Avocado chocolate frosting.

Once you have all the crepes cooked and the frosting ready, it’s time to assemble. Start with the crepe in the bottom layer, then a layer of frosting, then repeat. Use all your crepes, and you should end with a crepe at the top.

Crepe cake ready to assemble.
Building the crepe cake.

You don’t need to chill the cake overnight. You don’t even have to let it set for an hour!

Now, this recipe isn’t the typical crepe cake that you’ll find elsewhere. This one is more rustic and shorter than other recipes. If you want to a typical crepe cake, I suggest you double the recipe (or use a smaller pan than I did), and use a pan lid to flatten the top of the cake so it’s uniform (like a normal cake).

Vegan Matcha Crepe Cake With Chocolate Avocado Frosting (Green Tea Mille Crepe)

Crepe cakes (or mille crepe en Francais) are quite trendy, and here is a vegan & healthy version of this beloved dessert, complete with a chocolate avocado filling/frosting!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine French, Vegan
Servings 12 people


Matcha crepes

  • 2 cups whole wheat flour (can sub all-purpose flour, if desired)
  • 2 tbsp matcha powder
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tbsp egg replacer (for egg-replacer; see notes for substitutions)
  • 6 tbsp water (for egg-replacer; see notes for substitutions)
  • 2 1/2 cups almond milk (or other non-dairy milk)
  • 2 tbsp olive oil (or other vegetable oil)
  • 4 tbsp agave syrup (see notes for substitutions)

Chocolate avocado frosting

  • 4 medium avocadoes
  • 5 tbsp agave syrup (see notes for substitutions)
  • 2 tbsp cocoa powder
  • 2 tbsp coconut milk (or other non-dairy milk)
  • Splash of vanilla


Matcha crepes

  • In a small, add the dry ingredients for the crepes (flour, salt, baking powder, green tea) and set aside.
  • In a small bowl, mix the egg replacer powder and water, and allow to sit for 5 minutes. This acts as the egg.
  • Add the wet ingredients (almond milk, oil agave syrup) and egg replacer mix to the dry ingredients, and whisk until well-incorporated (no clumps). The batter should be runny. It should NOT look like pancake batter, but rather a thinner batter.
  • Put some oil in a large NONSTICK pan over medium heat. Add about 1/4 cup of batter in the pan. Take the pan off the heat and rotate it so the batter will spread.
  • Leave it alone until the edges of the crepe turns brown and pull back from the pan (about 2 minutes). Using your fingers or a spatula, flip it over and cook for 30 seconds.
  • Remove the crepe, place on a plate with a paper towel and repeat until you use all the batter. Depending on the size of your pan, you will get various number of crepes. For large pans, you'll get 8 - 10 crepes; for smaller pans, you'll get 10 - 15 crepes.

Chocolate avocado frosting

  • Open and de-seed the avocadoes, and scoop the flesh into a strong blender or food processor.
  • Add the rest of the ingredients and blend well. Adjust the amount of milk depending on how thick you like your filling. Once blended, place the frosting in a bowl and set aside.

Putting it all together

  • On your serving platter, place one crepe then slather some frosting on top and smooth with a spatula/spoon.
  • Repeat until you use up all your crepes but finish the top with a crepe. At this point, you can use a flat pot lid to flatten the crepe cake to make it more even, if desired.
  • Dust some icing sugar, cocoa powder or matcha powder on top (if desired) and serve!


The crepe batter should be thin enough that it will spread by itself in a pan when you swirl it. If it's too thick, add more milk to the batter.


  • You can use a flax egg instead of egg replacer, or 1 whole smashed (small) banana.
  • You can use any kind of flour you want, including all-purpose flour, whole wheat flour or gluten-free flour blend.
  • If you don't have agave syrup, feel free to use maple syrup or honey. Alternatively, you can use 2 tbsp. sugar for every tbsp. of agave syrup.

Enjoy your crepe cake!

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