Chocolate Vegan Crepe Cake

Chocolate Vegan Crepe Cake

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This chocolate crepe cake is one of my favorite desserts I’ve ever made! It was so much fun to create and layer, and it tasted absolutely delicious too! And best of all, it’s entirely vegan 🙂 It’s perfect for a fun weekend breakfast or brunch, or to make for a birthday party!

a slice of a chocolate crepe cake

What you need for the vegan crepe cake

Crepe Ingredients

  • 1 1/3 cups flour
  • 1 tsp baking powder
  • 2 tbsp sugar
  • 2 tbsp cornstarch
  • 2 tbsp cacao powder
  • 1/4 tsp salt
  • 2 cups dairy free milk
  • 1 tbsp coconut oil
  • 1 tsp apple cider vinegar
  • 1/2 tsp vanilla

Frosting Ingredients

  • 1 cup coconut cream
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • dash of salt
eye level view of a chocolate crepe cake

How to make the crepe cake

  • To a food processor, add the flour, baking powder, sugar, cornstarch, cacao, salt, milk, oil, ACV, and vanilla.
  • Blend all of the ingredients until you get a runny batter.
  • Lightly grease a pan with coconut oil and turn on the heat to medium.
  • Scoop up a ladle of batter and pour the batter on the pan.
  • As soon as you have poured the batter, grab the pan by the handle and swirl the pan so that the batter is evenly distributed in a thin layer.
  • Cook for 2-3 minutes, then flip and cook for another minute on the other side. Repeat for all of your crepes.
  • *Note: I made my crepes about 5 inches in diameter and made about 20 crepes with this recipe. You can make more or less, depending on how big you make the crepes.
  • Once all of the crepes are created, it’s time to make the frosting.
  • To a bowl, add the coconut cream, maple syrup, vanilla, and salt. Whisk them together until everything is smooth.
  • *Note: coconut cream is the thick solid part that forms on top of a can of a coconut cream that has been refrigerated overnight.
  • Once you have your crepes and frosting, it’s time to start layering.
  • Dab a small amount of coconut cream on the bottom of a flat plate or cake stand.
  • Add a crepe on top. Cover the crepe with a layer of coconut cream.
  • Repeat this until you run out of crepes. Top with the rest of the coconut cream and refrigerate the cake for a few hours, until the frosting hardens in the fridge.
  • After you take out the cake, you can choose to layer it with berries.
  • Slice and enjoy!

If you liked this recipe, you might also like these other vegan cakes:

vegan blueberry cheesecake

vegan tiramisu

a slice of a chocolate crepe cake

Chocolate Crepe Cake

Gaby Dimova
This chocolate vegan crepe cake is the most delicious and fun to make breakfast or dessert! Great for birthdays or a fun weekend brunch!
5 from 5 votes
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Dessert
Servings 10
Calories 216 kcal

Equipment

  • pan
  • food processor
  • mixing bowl
  • whisk
  • ladle
  • spatula

Ingredients
  

Crepe Ingredients

  • 1 1/3 cups flour
  • 1 tsp baking powder
  • 2 tbsp sugar
  • 2 tbsp cornstarch
  • 2 tbsp cacao powder
  • 1/4 tsp salt
  • 2 cups dairy free milk
  • 1 tbsp coconut oil
  • 1 tsp apple cider vinegar
  • 1/2 tsp vanilla

Frosting Ingredients

  • 1 cup coconut cream
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • dash of salt

Instructions
 

  • To a food processor, add the flour, baking powder, sugar, cornstarch, cacao, salt, milk, oil, ACV, and vanilla.
  • Blend all of the ingredients until you get a runny batter.
  • Lightly grease a pan with coconut oil and turn on the heat to medium.
  • Scoop up a ladle of batter and pour the batter on the pan.
  • As soon as you have poured the batter, grab the pan by the handle and swirl the pan so that the batter is evenly distributed in a thin layer.
  • Cook for 2-3 minutes, then flip and cook for another minute on the other side. Repeat for all of your crepes.
  • *Note: I made my crepes about 5 inches in diameter and made about 20 crepes with this recipe. You can make more or less, depending on how big you make the crepes.
  • Once all of the crepes are created, it’s time to make the frosting.
  • To a bowl, add the coconut cream, maple syrup, vanilla, and salt. Whisk them together until everything is smooth.
  • *Note: coconut cream is the thick solid part that forms on top of a can of a coconut cream that has been refrigerated overnight.
  • Once you have your crepes and frosting, it’s time to start layering.
  • Dab a small amount of coconut cream on the bottom of a flat plate or cake stand.
  • Add a crepe on top. Cover the crepe with a layer of coconut cream.
  • Repeat this until you run out of crepes. Top with the rest of the coconut cream and refrigerate the cake for a few hours, until the frosting hardens in the fridge.
  • After you take out the cake, you can choose to layer it with berries.
  • Slice and enjoy!

Video

Nutrition

Sodium: 127mgCalcium: 111mgVitamin C: 4mgVitamin A: 187IUSugar: 10gFiber: 3gPotassium: 243mgCalories: 216kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 9gFat: 11gProtein: 5gCarbohydrates: 27gIron: 2mg
Keyword vegan crepe cake
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How to store it

This cake should be stored in the fridge.

How long does it last?

This cake will last in the fridge from 5-7 days.

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