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!
Ingredients
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
Instructions
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!
Notes
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.
Substitutions:
- 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.