11/29/2023Pastries - Desserts

Vegan Matcha and Clementine Christmas Tree

Name: Vegan Matcha and Clementine Christmas Tree
Prep time: 35 min
Cook time: 14 min
Total time: 49 min
Yield: 6 servings
Cuisine: Vegan
Ingredients: 4 clementines; 250 mL soy milk; 250 g deodorized coconut oil; 125 mL plant-based yogurt; 60 g icing sugar; 1 tbsp matcha; 220 g all-purpose flour; 110 g sugar; 1 tsp baking powder; 1 tsp baking soda; 2 tbsp lemon juice; 2 tbsp neutral oil; 210 mL soy milk; 1 tbsp matcha

Christmas For hosting Autumn / Winter

For: 6 servingsDifficulty: EasyPreparation: 35 minCooking: 14 min

It's the start of my holiday recipes; are you hosting anyone at your place this year? Do you plan on cooking? 🥰 For this recipe, I wanted to create a little individual dessert shaped like a Christmas tree! I immediately thought of matcha for its color and flavor. And if you know a bit about me, you know that I swear by @teasakao 👌. It's been 6 years since I discovered their matcha, and I consume almost exclusively theirs! They were also our matcha supplier at Muscade all these years 💕 To pair with the matcha, there's already a matcha raspberry yule log recipe on my blog, so I wanted to combine it with a citrus fruit. And clementine is quite emblematic of Christmas for me 😍.

Servings

Ingredients

Cups

-clementines 4

For the whipped cream

-soy milk 250 (mL)
-deodorized coconut oil 250 (g)
-plant-based yogurt 125 (mL)
-icing sugar 60 (g)
-matcha 1 (tbsp)

For the sponge cake

-all-purpose flour 220 (g)
-sugar 110 (g)
-baking powder 1 (tsp)
-baking soda 1 (tsp)
-lemon juice 2 (tbsp)
-neutral oil 2 (tbsp)
-soy milk 210 (mL)
-matcha 1 (tbsp)

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Steps

The day before, prepare the whipped cream: heat the soy milk in a saucepan. Pour it into your blender over the coconut oil. Blend for one to two minutes. Pour into a jar and chill in the fridge overnight.
Prepare the sponge cake: mix the flour, sugar, matcha, baking powder, and baking soda. Pour the soy milk, lemon juice, and oil over the dry ingredients, then whisk to get a smooth batter. Pour the batter onto a baking sheet lined with parchment paper and spread it out with a spatula to a very thin layer (about 2-3 mm thick). Bake for 12 minutes at 355°F (180°C).
Prepare the whipped cream: using an electric mixer, whip the cream that was prepared the day before. Once it is well whipped, add the powdered sugar and whisk again for a few seconds. Add the yogurt, then the matcha.
Peel the clementines down to their flesh, then separate each segment.
Assembly: Cut 6 large circles, 6 medium, and 6 small ones from your sponge cake. Using a brush, soak them with soy milk to make them even softer.
For each tree, place the largest round of sponge cake on a plate, pipe matcha whipped cream all around the sponge. Add a few segments of clementine in the center. Place the medium round of sponge cake on top, add more whipped cream and clementine. Finish by adding the smallest round of sponge cake, a dollop of whipped cream, and some clementine zest. It's ready!