Valentine’s Day is just around the corner, and this vegan crêpe cake is an elegant, easy way to celebrate. I experimented with a simple vegan crêpe batter—made from almond milk and flour—and discovered you can make thin, flexible crêpes without eggs that stack beautifully. This recipe works equally well as a vegan version or as a traditional crêpe cake if you prefer to use your favorite non-vegan crêpe recipe. To keep it vegan I used coconut cream in place of heavy whipping cream; both options yield a delicious, creamy layer between crêpes.
Here’s a straightforward way to prepare and assemble this show-stopping crêpe cake:
Step 1. Make the crêpes. You can prepare them a few days ahead—stack them, cover with plastic wrap, and refrigerate until ready to assemble.
Step 2. Prepare jam. Homemade jam is simple to make and works great here; I used a strawberry-raspberry jam. If you’re short on time, a high-quality store-bought jam is a fine substitute.
Step 3. Make the whipped cream. For a vegan version, use the chilled cream from a can of full-fat coconut milk; for a non-vegan option, use chilled heavy whipping cream. Whip with powdered sugar until light and fluffy.
Step 4. Assemble the cake. Stack the crêpes and place a plate on top to cut an even circle—this helps the stack look neat and makes side decoration easier. Spread a thin layer of jam and whipped cream between each crêpe as you stack.
Step 5. Finish and decorate. Top the assembled cake with extra jam, whipped cream, fresh fruit and mint leaves for a fresh, colorful finish.
Vegan Crepe Cake
Recipe by KristianneCourse: Breakfast
6
servings
30
minutes
30
minutes
Ingredients
-
1 cup flour
-
1 3/4 cups almond milk
-
Pinch of salt
-
1 tsp vanilla extract
-
2 tbsp avocado oil (or any neutral oil)
-
1 tbsp sugar
-
1 cup raspberry or strawberry jam
-
1 can (14 oz) coconut milk, chilled in the refrigerator for at least 2 hours
-
2 tbsp powdered sugar
-
Fresh fruit for topping
Directions
- Combine flour, almond milk, salt, vanilla, sugar and oil in a blender or mixing bowl (a Thermomix works well) and blend until smooth.
- Heat a skillet over medium heat until hot and lightly grease with a little avocado or coconut oil.
- Pour about 1/2 cup of batter into the skillet and tilt to spread it into a thin circle. Cook until bubbles form and pop, about 2 minutes, then flip and cook the other side for about 1 minute.
- Transfer each crêpe to a plate and cover with a clean towel to keep them soft.
- Let the crêpes cool completely before assembling, or wrap and refrigerate if preparing ahead.
- To make the whipped coconut cream, scoop the solid cream from the chilled can of coconut milk into a bowl, add powdered sugar, and whip on medium speed until fluffy. For a non-vegan whipped cream, chill heavy cream and whip with powdered sugar instead.
- Assemble the cake by placing one crêpe on a serving plate, spreading a layer of jam and a dollop of whipped cream, then repeating until all crêpes are used. Finish the top with jam, whipped cream, fresh fruit and mint leaves.
Did you make this recipe? Tag me on Instagram @thecookingrx
Disclaimer: I am a Thermomix® consultant and sell them as an independent business. “THERMOMIX,” “VORWERK,” “COOKKEY,” and “COOKIDOO” are registered trademarks of VORWERK (or its affiliates). VORWERK does not support, authorize or endorse this site.