Indulge in a delightful twist on the classic crepe cake with this Matcha Coconut Crepe Cake, layered with luscious coconut cream and topped with a vibrant mango passionfruit drizzle. This vegan dessert is not only visually stunning but also packed with unique flavors that will impress any palate.

Ingredients

For the Crepes:

  • 1 cup all-purpose flour
  • 2 tablespoons matcha powder
  • 2 tablespoons coconut sugar
  • 1 ½ cups almond milk (or your favorite plant-based milk)
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract

For the Coconut Cream Filling:

  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

For the Mango Passionfruit Drizzle:

  • 1 ripe mango, peeled and diced
  • 2 passionfruits, pulp only
  • 1 tablespoon agave syrup (optional, to taste)
  • 1 tablespoon water

Instructions

To prepare the crepes, whisk together the flour, matcha powder, and coconut sugar in a mixing bowl. Gradually add the almond milk, stirring until the batter is smooth and free of lumps. Stir in the melted coconut oil and vanilla extract. Let the batter sit for 15 minutes to thicken.

Heat a non-stick skillet over medium heat and lightly grease it with coconut oil. Pour about ¼ cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 2-3 minutes until the edges begin to lift and the bottom is lightly golden. Flip and cook for another 1-2 minutes. Transfer the crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. Allow them to cool completely.

For the coconut cream filling, carefully scoop out the solidified coconut cream from the chilled coconut milk can, discarding the liquid. In a mixing bowl, beat the coconut cream with a hand mixer until fluffy. Add maple syrup and vanilla extract, mixing until well combined and smooth.

To assemble the crepe cake, place one crepe on a serving platter and spread a generous layer of coconut cream on top. Continue layering crepes and cream until all crepes are stacked, finishing with a layer of coconut cream on top.

To make the mango passionfruit drizzle, blend the diced mango, passionfruit pulp, and water until smooth. If desired, add agave syrup for extra sweetness. Adjust the consistency with more water if needed.

Drizzle the mango passionfruit sauce generously over the top of the crepe cake, allowing it to cascade down the sides. Chill the cake in the refrigerator for at least 30 minutes before slicing and serving.

Enjoy this exquisite Matcha Coconut Crepe Cake as a show-stopping centerpiece for your next gathering or as a special treat for yourself!