Dairy-free Chocolate Crepe Cake
- Mar 23, 2020
A unique cake made with layers of chocolate crepes, filled with sweet coconut whipped cream and drizzled with dark chocolate.
- 2 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tbsp tapioca flour
- 3 tbsp 100% real maple syrup (or stevia/erythritol based alternative)
- 2 tsp vanilla extract
- 1/8 tsp salt
- 2 1/2 cups unsweetened almond milk
FOR COCONUT WHIP FILLING
- 2 cans coconut milk (full fat and chilled overnight)
- 2 packets stevia
- 2 oz Lily's Dark Chocolate
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 1/4 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 later 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 of the batter.
Once all of the crepes are finished, set them aside while you prepare the filling.
Gently remove all 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 Lily's chocolate and shavings.
*Best if served immediately*
Recipe from peanutbutterpluschocolate.