Chocolate Vegan Crepe Cake

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!

What you need for the vegan crepe cake

Crepe Ingredients

• 1 ⅓ cups flour
• 1 teaspoon baking powder
• 2 tablespoon sugar
• 2 tablespoon cornstarch
• 2 tablespoon cacao powder
• ¼ teaspoon salt
• 2 cups dairy free milk
• 1 tablespoon coconut oil
• 1 teaspoon apple cider vinegar
• ½ teaspoon vanilla

Frosting Ingredients

• 1 cup coconut cream
• ⅓ cup maple syrup
• 1 teaspoon vanilla
• dash of salt

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

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 8 votes

Print Recipe Pin Recipe

Prep Time 40 mins

Cook Time 20 mins

Total Time 1 hr

Course Dessert

Cuisine French

Servings 10

Calories 216 kcal

Equipment

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

Ingredients

  

1x2x3x

Crepe Ingredients

• 1 ⅓ cups flour
• 1 teaspoon baking powder
• 2 tablespoon sugar
• 2 tablespoon cornstarch
• 2 tablespoon cacao powder
• ¼ teaspoon salt
• 2 cups dairy free milk
• 1 tablespoon coconut oil
• 1 teaspoon apple cider vinegar
• ½ teaspoon vanilla

Frosting Ingredients

• 1 cup coconut cream
• ⅓ cup maple syrup
• 1 teaspoon 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

Calories: 216kcalCarbohydrates: 27gProtein: 5gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 127mgPotassium: 243mgFiber: 3gSugar: 10gVitamin A: 187IUVitamin C: 4mgCalcium: 111mgIron: 2mg

Keyword vegan crepe cake

Tried this recipe?Let us know how it was!

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.