Vegan Crepe Cake
Indulge in the delicate layers of this Vegan Crepe Cake, a show-stopping dessert that's as impressive as it is delicious! Perfect for plant-based eaters and dessert lovers alike, this recipe combines the light and airy texture of almond milk-based crepes with a luscious whipped coconut cream filling. Sweetened naturally with maple syrup and topped with vibrant fresh berries, this cake is not only dairy-free but also a feast for the eyes. Each thin crepe is cooked to golden perfection and expertly stacked to form a stunning layered masterpiece. Ideal for special occasions or as a make-ahead treat, this Vegan Crepe Cake is destined to be a crowd-pleaser. With just 30 minutes of prep and a few pantry staples, you can create a dessert that's elegant, wholesome, and downright irresistible!
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Ingredients
- 200 grams all-purpose flour
- 480 ml almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons coconut oil, melted
- 400 ml coconut cream
- 50 grams powdered sugar
- 100 grams fresh berries (optional, for topping)
Directions
Step 1
In a large mixing bowl, whisk together flour, almond milk, maple syrup, vanilla extract, baking powder, and salt until smooth and lump-free.
Step 2
Add the melted coconut oil to the crepe batter and whisk again to combine.
Step 3
Heat a non-stick pan over medium heat. Lightly grease with a small amount of coconut oil.
Step 4
Pour roughly 60 ml of the crepe batter into the hot pan, swirling to evenly coat the bottom.
Step 5
Cook for 1-2 minutes until the edges begin to lift and are golden, then flip and cook the other side for another minute.
Step 6
Transfer the cooked crepe to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter.
Step 7
To prepare the filling, whisk coconut cream with powdered sugar in a bowl until smooth and fluffy.
Step 8
To assemble the crepe cake, place one crepe on a serving plate and spread a thin layer of coconut cream on top. Repeat, layering each crepe with cream, until all crepes are used up.
Step 9
For the top layer, spread a slightly thicker layer of coconut cream and decorate with fresh berries if desired.
Step 10
Refrigerate the cake for at least 1 hour to set before slicing and serving.
Nutrition Facts
| Serving size | (1314.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2971.0 |
| Total Fat 100.6g | 0% |
| Saturated Fat 85.3g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 0mg | 0% |
| Sodium 2058.2mg | 0% |
| Total Carbohydrate 495.8g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 326.9g | |
| Protein 29.2g | 0% |
| Vitamin D 158.4IU | 0% |
| Calcium 857.3mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 944.8mg | 0% |
Source of Calories