Chocolate Vegan Crepe Cake
A decadent yet simple cake recipe with layers of chocolate crepes filled with sweet cocont whipped cream and drizzled with dark chocolate all made vegan!
for the crepes
- 2 1/2 cup all purpose flour organic if possible
- 1/2 cup unsweetened cocoa powder
- 1 tbsp tapioca four
- 3 tbsp 100 % real maple syrup
- 2 tsp vanilla extract
- 1/8 tsp salt
- 2 1/2 cups unsweetened almond milk
coconut whip filling
- 2 cans coconut milk full fat and chilled overnight
- 2 packets stevia
- 2 oz Lily's Dark Chocolate
for the crepes
Place the flours, cocoa powder, maple syrup, vanilla, salt and almond milk into a food processor or blender and blend until smooth.
Prepare a large non-stick pan with non-stick spray and turn on low heat. *Low heat is very important here. Once the pan is heated, remove pan just above the heat and using a ¼ measuring cup add the batter to the center of the pan and swirl the pan in a circular motion so the batter spreads out into one thin layer and coats the pan evenly. Cook the crepe for 4-6 minutes. The edges should start to pull away when it’s ready. Gently loosen the crepe with a spatula and flip. Cook for additional 1-2 minutes. Repeat until you have used all the batter.
for the filling
Once all the crepes are finished, set them aside while you prepare the filling. Gently remove the coconut milk cans from the refrigerator. Open the cans carefully and just scrape the thick cream from the top, reserve the water for future smoothies. Add the cream to a stand alone mixer or large mixing bowl and beat using a handheld mixer and whip until light and fluffy. Once the whipped cream comes together, add the stevia packets and continue mixing until combined.
Once the whipped cream is ready, use immediately and spread a thin layer between each crepe. Top with melted chocolate and shavings. *Best if served immediately
Did you make this recipe? Tag @peanutbutterpluschocolate on Instagram. I love seeing your creations!