CREPE MATCHA CAKE

CREPE MATCHA CAKE

 

CREPE MATCHA CAKE

How about a cake that is not only yummy, sweet and delicious but also high in antioxidants1,2 and enhances brain function3?
Knowing how much I love trying new and interesting things, my husband brought me a slice of matcha cake from one of his trips to New York and I was hooked instantly. I simply had to make it myself. After a few test runs my kids now specifically request it when they haven't had it in a while. Now anytime we have it while company is over they ask for the recipe as well. This cake is the most requested thing for potluck parties. It's so light and fresh, not very sweet and doesn't leave you feeling like you've just swallowed a brick and need to call it a day.
I use organic raw A2 heavy cream that I buy from a local farm and it literally only takes a minute to whip. (I've made the mistake of beating it in a standing mixer for a longer time that usually takes a conventional store-bought heavy or heavy whipping cream to prepare and was left with a sweet blob of butter in my possession. Not the recipe I was going for at the time.) So if raw unpasteurized dairy is what you're using, adjust the time accordingly and don't take your eyes off that mixing bowl. It won't take long. But I realize it might be difficult to get access to fresh A2 cows' cream so I adjusted the whipping time to that of a conventional heavy cream.
I use maple syrup for the crepes and the cream but you can use any sweetener of your choice. As far as the recipe goes, I suggest adding about 1/2 cups of sweetener powder to the batter and 3/4 cups to the heavy cream instead of maple syrup.
I've made this cake many times with different types of gluten-free flours. I always read the ingredients label and make sure there is no xanthan gum added. I've also made it with my gluten-free flour mix and it worked great. The world is your oyster!
If you're planning on making other dishes or just pressed for time, here's a time management tip, the crepes can be made up to 2 days in advance, properly wrapped, and refrigerated. You can whip up the cream whenever you're ready to serve and it tastes just as good.
This cake tastes best when eaten the same day it's made. Wrap the leftover cake properly and refrigerate.
Nutrition Facts
CREPE MATCHA CAKE
Amount Per Serving
Calories 450 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 21g131%
Cholesterol 173mg58%
Sodium 128mg6%
Potassium 138mg4%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 11g12%
Protein 7g14%
Vitamin A 1372IU27%
Vitamin C 1mg1%
Calcium 151mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dessert
Servings 12 people
Calories 450 kcal

Equipment

  • Frying pan 9"
  • Standing mixer with whisk attachment

Ingredients
 
 

Crepes

  • 1.5 cups flour gluten-free
  • 3 TBSP maple syrup lucuma powder or monk fruit
  • 2.75 cups almond milk
  • 4 eggs
  • 1/4 cups ghee melted
  • 1.5 TBSP matcha

Whipped cream

  • 4 cups heavy cream
  • 1/2 cup maple syrup
  • 1/2 tsp vanilla extract or 1/2 vanilla bean, split in half, seeds carefully scraped with the dull side of the knife

Garnish

  • 2 tsp matcha

Instructions
 

MAKE CREPES

  • Heat up almond milk to about 100 degrees F and stir in maple syrup until completely dissolved. Let it cool.
  • In a bowl or a blender whisk together eggs, melted ghee, matcha and flour and beat/blend until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour 1/4 cup of batter onto the griddle and tilt the pan in a circular motion to cover the surface evenly with the batter.
  • Cook the crepe for about 2 minutes until the bottom is light brown. Turn and cook the other side for about 1 minute (it will take less time since the batter is already set).

MAKE WHIPPED CREAM

  • While the crepes are cooking, whisk together heavy cream, maple syrup and vanilla extract in a standing mixer bowl using the whisk attachment in a medium speed until soft peaks form, about 4-5 minutes.

ASSEMBLE THE CAKE

  • Place the first crepe onto a serving plate. Spread about 3 tablespoons of whipped cream between each crepe layer. Repeat until all the crepes are added to the cake.
  • Sift matcha powder with mesh strainer on top. (Do a thin layer only, go easy on matcha as too much of it can give a bitter flavor. You don't want it to happen to your cake)
  • Serve and enjoy!

Notes

 
 
 
 

Nutrition

Calories: 450kcalCarbohydrates: 27gProtein: 7gFat: 35gSaturated Fat: 21gCholesterol: 173mgSodium: 128mgPotassium: 138mgFiber: 1gSugar: 11gVitamin A: 1372IUVitamin C: 1mgCalcium: 151mgIron: 1mg
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