Matcha Moringa Crepe Cake
Recipe contributed by Murielle Banackissa
- 1½ cups all-purpose flour
- 3 Tbsp matcha powder, plus more for dusting
- 1 Tbsp moringa leaf powder
- 3 Tbsp coconut sugar
- 2¼ cups unsweetened plant-based milk
- 1¼ cup water
- 2 Tbsp deodorized coconut oil, melted
- 1 tsp vanilla extract
- 1 can of coconut whipping cream, chilled overnight
- 3 Tbsp maple syrup
- 3 Tbsp icing sugar
- Sift flour, matcha powder and moringa leaf powder into a large bowl. Add coconut sugar and mix.
- Add in soy milk, water, melted coconut oil and vanilla extract. Mix until smooth.
- Set the fine mesh strainer over another large bowl and pour the mixture through it, removing any lumps that might have formed.
- Heat up a 9 or 10-inch nonstick pan on low heat. Once the pan is hot, brush a small amount of coconut oil onto it.
- Pour 1/3 cup of the batter into your pan and rotate the pan in circular motions to spread the batter into a thin crepe. **
- Cook for 2-3 minutes or until the edges start curling up and the batter looks dry. Carefully flip onto the other side and cook for an additional minute.
- Place cooked crepe onto a plate and let cool.
- Repeat the process with the remaining of the batter. You should get about 13 crepes.
- To make the cream add 1 can of Cha’s Organics Organic Coconut Whipped Cream into a large bowl.
- Add maple syrup and icing sugar and whip until nice and fluffy.
- To assemble the cake, place one crepe onto a serving plate. Top with 2 heaping tablespoons of the whipped cream and spread it evenly, stopping just before hitting the edges of the crepe.
- Cover with another crepe and repeat the process until you have no whipped cream left.
- Cover the cake and place in the fridge for at least an hour or overnight to set.
- Garnish the cake by dusting it with matcha and moringa powder before serving.
Note that if your batter appears too thick after your first crepe, making it difficult to spread it around in the pan, add 2 to 4 tablespoons of water to your batter.