Dairy-Free Crepe Cake
Indulge in the luxurious layers of this Dairy-Free Crepe Cake, a stunning dessert that’s as delicate as it is delicious. Perfect for those avoiding dairy, this recipe combines light and tender almond milk crepes with a velvety dairy-free whipped cream filling. Crafted with simple ingredients like vanilla extract and a hint of powdered sugar, each layer offers a balance of sweetness and subtle flavor that's irresistibly elegant. Decorate with fresh berries for a pop of color and fruitiness, making it a show-stopping centerpiece for any occasion. Quick to prepare and easy to assemble, this dairy-free masterpiece is a crowd-pleaser that caters to all – a must-try for dessert lovers seeking a unique and inclusive treat.
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 25 grams granulated sugar
- 1 pinch salt
- 350 milliliters almond milk
- 3 large eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon dairy-free margarine
- 350 grams dairy-free whipped cream
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
- 100 grams fresh berries (optional for decoration)
Instructions
In a large mixing bowl, combine the flour, sugar, and salt. Whisk together until evenly mixed.
In another bowl, whisk together the almond milk, eggs, vegetable oil, and vanilla extract until well blended.
Gradually add the wet mixture to the dry ingredients, whisking continuously to prevent lumps. Continue whisking until you achieve a smooth batter.
Cover the batter and let it rest for 30 minutes in the refrigerator. This allows the flour to hydrate, resulting in tender crepes.
Heat a non-stick skillet or crepe pan over medium heat and lightly coat with dairy-free margarine.
Pour about ¼ cup (60ml) of batter into the pan, swirling immediately to cover the bottom evenly with a thin layer.
Cook the crepe for about 1-2 minutes or until the edges begin to lift and the bottom is golden brown, then flip and cook the other side for another 30 seconds.
Remove the crepe to a plate and repeat with the remaining batter, stacking the finished crepes as you go.
To prepare the filling, in a bowl, combine the dairy-free whipped cream, powdered sugar, and vanilla extract. Whisk together until well incorporated and smooth.
To assemble the crepe cake, place one crepe on a serving platter and spread a thin layer of the cream filling evenly over the crepe. Top with another crepe and continue layering until all the crepes are used, finishing with a crepe on top.
Chill the assembled crepe cake in the refrigerator for at least 1 hour to set.
Before serving, optionally decorate with fresh berries on top. Slice and serve cold.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 767 mg | 33% | |
| Total Carbohydrate | 279.5 g | 102% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 134.0 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 709 mg | 55% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 622 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
