June 27, 2016|
Do you love matcha? I absolutely love it and drink it in everything from smoothies to lattes! I love its earthy flavor, plus it is SO good for you! The antioxidants are through the roof! Studies show it can help fight cancer, reduce cholesterol, act as a calming agent, and it has anti-inflammatory properties. So I figured, why let beverages have all the fun? Why not create a stunning cake that’s worthy of the fanciest birthday party, but easy enough to make any day of the week for brunch, or even breakfast. I love this cake because it’s not overly sweet. In fact, you can totally steal this crepe recipe and use it for savory crepes, or any type of traditional crepe. They’re no-fail! Another highlight…they’re gluten-free! I think you should make this cake instead of a regular baked one for your next party. It’s so pretty, spongy, creamy and decadent tasting, but it’s quite a bit healthier than most desserts out there because it’s sugar-free (although you’d never know it because it’s THAT good!). Check out my video to see just how easy these crepes are to make and flip. I didn’t break a single one!
- If you don’t have powdered zero-calorie sweetener or powdered sugar, make your own! Simply put the granulated sweetener into a small blender, and process until it’s powdery.
- Be sure to buy organic matcha any time you purchase it. You can get it online, or at any health-food grocery store. The prices range from about $17 all the way up to $40. Just know a little goes a long way, and it’ll last you a long time.
- If you love the flavor of matcha, feel free to add a couple more teaspoons; just taste as you go. The level of green in your cake and filling will depend on how much you use, and the brand you buy. Some matchas are bright green, while others are a bit more brown-green.
MATCHA CREPE CAKE
Yield: 8 servings
Serving Size: 1 slice
Prep Time: 5 min
Cook Time: 18 min
- 2 cups unsweetened vanilla cashew milk (or non dairy milk of choice)
- 4 eggs
- 1 cup almond flour
- 1 cup arrowroot flour
- 2 teaspoon vanilla extract
- 2 teaspoons matcha powder
- Pinch of stevia
- Pinch of salt
- 2/3 cup canned coconut milk (chilled overnight)
- 4 ounces plain nonfat Greek yogurt
- 1/4 cup mascarpone cheese
- 1/4 cup powdered zero-calorie sweetener
- 2 teaspoons matcha powder
- 1 teaspoon vanilla extract
- In a small blender, add the crepe ingredients, and process until smooth (about 10 seconds).
- Heat a 10” nonstick pan over low heat. Coat with cooking spray. Pour the batter into the pan 1/4 cup at a time, swirling to cover the bottom. Raise heat to low-medium and cook until the edges are beginning to crisp and the top is covered with small bubbles (about 1 minute). Carefully flip, and cook for 30 seconds, or until fully cooked on both sides.
- Place on a small square of wax paper (don’t stack the hot crepes). Repeat until batter is gone. You should get 10-11 crepes out of the batter.
- Let crepes fully cool while making the filling. Scoop the hardened coconut milk from the top of the can and add to a bowl. Using beaters to mix, add in the remaining ingredients until smooth. Don’t over-mix or it’ll become runny.
- Construct the cake by laying down one crepe and adding about 2 tablespoons of filling. Spread evenly. Repeat until all crepes are stacked, then use remaining filling to cover the top. Dust the top with extra matcha powder using a sifter, if desired. You can eat it right away, or, to let the flavors settle in and allow the filling to firm up, place in the refrigerator for several hours.
- Feel free to cover in berries, drizzle with chocolate, or just eat it plain!
Calories: 246 | Protein: 9g | Fat: 16g | Net Carbs: 17g | Fiber: 2.5g
WHO WANTS SOME!!??