If you’re craving something really sweet, then keep reading this crepe cake recipe!
A month ago, I saw this CAKE on Pinterest and it inspired us to make this recipe, so today we’re sharing one of the most delicious cake recipes we’ve ever tried.
The original recipe includes whipped cream, but as we want our recipes to be vegan, we use coconut cream. It’s as simple to make as whip the coconut cream, and it’s so sweet that you don’t need to add sugar. We added a teaspoon of homemade vanilla extract too, but if you don’t like or have it, it’s not necessary.
The texture of the coconut cream is like the whipped cream, or even denser. To make it you’ll be using a can of coconut cream refrigerated overnight. Once you open the can, you’re gonna see the upper layer of the cream (solid), you pour that layer into a bowl, add the vanilla extract and whip it.
You can use molten chocolate and remove the coconut cream if you want a lighter cake. Or you can add extra coconut cream and nutella, and do a little extra exercise! 🙂
Vegan crepe cake with homemade nutella and whipped coconut cream. It’s ready in 15 minutes!
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 8
- Category: Dessert
- Cuisine: Vegan
- Place a crepe on a plate, spread the nutella and place another crepe. Repeat with all the crepes,but don’t put nutella over the last one.
- Take the upper layer of the coconut cream out of the can (refrigerated overnight), place it in a cold bowl, add 1 teaspoon of vanilla extract and whip it.
- Place the coconut cream over the last crepe.
- Serving Size: 1 slice
- Calories: 293
- Sugar: 25.6 g
- Sodium: 77.9 mg
- Fat: 10.7 g
- Saturated Fat: 8.1 g
- Carbohydrates: 45.3 g
- Fiber: 3.8 g
- Protein: 4.9 g