Vegan Cranberry and Matcha White Chocolate Entremet Cake

Another stunning creation by Mei Yee, this vegan cranberry and matcha white chocolate entremet cake is definitely worth trying! Delicate matcha and white chocolate flavors are complemented by a cranberry burst, and the textures work together really well, too – and that’s essentially what an entrement dessert is!


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Vegan Cranberry and Matcha White Chocolate Entremet Cake



Matcha cake

  • 1 ¼ cups all purpose flour
  • 2 tbsp cornstarch
  • 2 tsp matcha powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup powdered sugar
  • ¼ cup regular sugar (vegan)
  • 1 cup plant milk, room temperature
  • ⅓ cup coconut oil
  • 1 tsp vanilla bean extract
  • ¼ tsp salt

Cranberry orange jelly

  • 1 cup cranberries
  • 1 cup freshly squeezed orange juice
  • ⅓ cup maple syrup
  • 1 tbsp orange zest

Matcha mousse

  • 1 canned coconut whipping cream, chilled
  • 200g dairy free white chocolate, melted
  • 2 tsp matcha powder
  • 1 tsp vanilla bean extract


For the cake:

  1. In a mixing bowl, combine dry ingredients. In a medium bowl mix together wet ingredients.
  2. Gently fold the wet mixture to the dry with a spatula to incorporate. Spread mixture to a lined small baking sheet. Bake at preheat oven 170°C/340°F for 18 minutes.

For the jelly:

  1. In a saucepan bring all ingredients to a boil in a saucepan, stirring occasionally. Reduce heat and simmer, until slightly thickened. strain mixture through a fine-mesh sieve into a bowl, discarding skins and seeds.
  2. Pour the mixture back to the saucepan and bring to the boil then whisk in ½ tsp agar agar powder. Whisk until agar is dissolved. Pour mixture to silicone molds. Refrigerate until solid.

For the matcha mousse:

  1. Beat whipping cream with a mixer until creamy, add in melted chocolate and continue beating until incorporated.

To assemble:

  1. Pour the first layer of mousse into the mold, Insert the layer of cake and jelly. Add the rest of the mousse on top. Tap gently against the counter to release air bubbles. Place in the freezer until set.
  2. Pour glaze over the frozen cake. Leave the glaze to set before using a hot knife to remove the drips. Carefully transfer the glazed mousse to the serving plate, garnish and serve.


Find more of Mei’s recipes on @nm_meiyee.

If you loved this vegan cranberry and matcha white chocolate entremet cake, you might also like:

Vegan Cranberry and Matcha White Chocolate Entremet Cake



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