Vegan matcha mille crêpe cake – great british bake off

Today’s challenge was a bit more different, it involved matcha. I’m not a huge fan of matcha and well, I wasn’t too shocked when I was not too much in love with this. It was still really good and I will do it again for other occasions but matcha itself has a weird taste and honestly, I had never bought matcha before this. I guess this gives me a great opportunity to get used to it. I did find the idea of a mille crêpe cake interesting and I will definitely do this again with other flavours…maybe a chocolate mille crêpe cake?

As per tradition, a recipe comes with a video!

So how you make this mille crêpe cake?

I had made vegan crêpes before so I wasn’t too stressed about this, the ingredients are pretty much the same as the non-vegan version of crêpes and they kinda taste better (probably because of the milk). To make them, you need:

Dry ingredients
  • Flour
  • Salt
  • Matcha (duh)
  • Sugar
Wet ingredients
  • Agave syrup, or maple syrup
  • Olive oil (coconut oil works well too)
  • Vinegar (honestly, I think most people use white vinegar or apple cider vinegar, but I’m a rebel so I used brown rice vinegar)
  • Water
  • Milk of your choice (I used soy milk)

What you do is: you mix the all the wet ingredients together, you mix all the dry, then you mix the wet with the dry. Once you have all of that, you set it aside in the fridge for at least one hour and the batter will thicken up. When you take it out, if it is too thick, you should add a bit more milk or water (the crêpe layers must be very very very thin! this a mille crêpe cake after all).


In the show, they used white chocolate ganache and strawberries. I thought that was going to be way too sugary so I made my own version: vegan whipped cream. The strawberries would have been a nice addition, so if you have some, don’t hesitate adding them.

For the whipped cream, only three ingredients: coconut milk (in a can, previously cooling in the fridge overnight), agave syrup or maple syrup and some sugar (i love vanilla sugar, so I used that). Put all of the ingredients in a mason jar, and give it a good shake for 3 to 5 minutes.

Overall result of this vegan matcha mille crêpe cake

It was alright, next time I’ll do it with some other powder, chocolate or coffee even if I’m feeling funky. But it’s a nice “cake” and it was enjoyable to eat it. So I’m not too disappointed and I’m also happy that it was a success!

Previous bake off recipes

Vegan matcha mille crêpe cake

Prep Time5 mins
Cook Time30 mins
Resting time of the batter and the cake once it’s made3 hrs
Total Time3 hrs 35 mins
Course: Baking
Cuisine: Japanese
Keyword: crêpe, matcha


  • Crêpe pan


Crêpe batter

  • 2 cups flour
  • 1/2 cup sugar
  • 1 tsp salt
  • 3 tbsp matcha
  • 1.5 cups water
  • 2 cups milk Soy, rice, almond, …
  • 1 tbsp olive oil
  • 1/2 tbsp vinegar
  • 1 tbsp agave syrup

Coconut whipped cream


    Preparing the batter

    • Mix all the dry ingredients together in one bowl.
    • Mix all the wet ingredients in another bowl.
    • Make a dome in the middle of the dry ingredients bowl and pour the contents of the wet ingredients one.
    • Mix all together with a whisker. Set aside in the fridge for 1h.

    Coconut whipped cream

    • Leave the cans of coconut milk in the fridge overnight.
    • Spoon the thick cream on top of the cans and put it in a mason jar.
    • Add the agave or maple syrup and vanilla sugar. Close the jar.
    • Shake well for 3-5 minutes and leave in the fridge while you make the crêpes.

    Making the crêpes

    • The batter will be thicker after one hour, don't hesitate adding more milk or water if it is too thick. It needs to be more on the liquid side.
    • In a non-stick crêpe pan, add a bit of batter and make 12 individual small crêpes. Around 12cm diameter.
    • Make a bigger crêpe, around 20-24 cm to use as a base.
    • Cut two lines of baking paper and arrange them in a cross. In the middle, put the larger crêpe (the base). I'd recommend waiting 5-10 minutes so that the crêpes are colder and less warm.
    • Add some whipped cream all over the crêpe. Cover in the middle with a smaller one. Add whipped cream. Then top with another crêpe. Repeat this process till the last crêpe.
    • Hold the ends of the paper cross and put the mille crêpe cake into a bowl lined with plastic wrap. Wrap tightly the plastic wrap in the middle (you can use some clothing tweezers to help you tighten it in the middle.
    • Leave to rest in the fridge for 2h at least.
    • After 2 hours, take the cake out of the fridge. flipt it aside and remove the baking paper & plastic wrap.
    • With the help of a seave, powder some matcha on top to decorate the cake. Cut slices and enjoy the cake!
    • Optional: You can decorate it with some fruits/edible flowers.

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