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Matcha Mille Crepe Cake with Matcha Coconut Whipped Cream and Raspberries

This stunning, decadent and matcha-in-heaven cake will wow your taste buds with each rich green layers stacked together with freshly whipped matcha coconut cream in-between. Visually impressive & perfect for any celebratory occasion or holiday and for all matcha lovers! Our Suncore Foods® Midori Jade Matcha Powder is infused into every element of this Matcha Mille Crepe Cake with Matcha Coconut Whipped Cream and finished with fresh raspberries on top.


Matcha Crepes: ⁣
1 3/4 cake flour or all purpose flour ⁣
2 tbsp cornstarch⁣
1 tbsp Suncore Foods® Midori Jade Matcha Powder
2 1/4 cups unsweetened almond milk or plant-based milk of choice ⁣
3 tbsp coconut oil⁣
3 tbsp maple syrup ⁣
1 tsp vanilla bean extract⁣
Pinch of salt

Whipped Cream: ⁣
Coconut whipping cream ⁣
1 tbsp Suncore Foods® Midori Jade Matcha Powder
Maple syrup ⁣


1. In a large bowl whisk together flour, cornstarch, and Suncore Foods® Midori Jade Matcha Powder. Add in milk, maple syrup, coconut oil, vanilla and salt. Mix until well combined and smooth. ⁣Heat a large pan over medium-high heat. Grease the pan really well with coconut oil. ⁣

2. Remove pan from heat. Pour a small ladleful of batter in the pan and swirl the pan around to evenly coat the bottom with the batter.⁣

3. Return the pan to heat. Leave to cook until you see the edges start to crisp up and turning brown. Then loosen with a spatula and flip. And cook until spottily brown on the other side. ⁣

4. Place the first crepe layer onto serving platter and spread coconut whipped cream between each crepe layer for a total of 9 crepes and 9 layers of cream.⁣

5. Refrigerate Crêpe cake for at least 2 hours before slicing. ⁣