Vegan Crepe Cake
Elevate your dessert game with this stunning Vegan Crepe Cake, a delectable showstopper that’s as delicious as it is visually impressive. Made with tender layers of almond milk-based crepes and a luscious coconut cream filling, this plant-based masterpiece is a healthier spin on classic indulgent treats. Sweetened naturally with maple syrup and flavored with a hint of vanilla, each crepe is light yet flavorful, creating the perfect canvas for the creamy, whipped coconut filling. Topped with fresh berries for a burst of color and juicy sweetness, this recipe is ideal for celebrations, brunch spreads, or anyone craving a dairy-free dessert. Vegan, dairy-free, and refined sugar-free, this crepe cake is proof that indulgence meets mindfulness in every bite!
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Recipe Information
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)
Instructions
In a large mixing bowl, whisk together flour, almond milk, maple syrup, vanilla extract, baking powder, and salt until smooth and lump-free.
Add the melted coconut oil to the crepe batter and whisk again to combine.
Heat a non-stick pan over medium heat. Lightly grease with a small amount of coconut oil.
Pour roughly 60 ml of the crepe batter into the hot pan, swirling to evenly coat the bottom.
Cook for 1-2 minutes until the edges begin to lift and are golden, then flip and cook the other side for another minute.
Transfer the cooked crepe to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter.
To prepare the filling, whisk coconut cream with powdered sugar in a bowl until smooth and fluffy.
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.
For the top layer, spread a slightly thicker layer of coconut cream and decorate with fresh berries if desired.
Refrigerate the cake for at least 1 hour to set before slicing and serving.
Nutrition Facts
Calories |
2853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 465.2 g | 169% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 293.6 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 970 mg | 75% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 813 mg | 17% | |
*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.
