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.