Print
Vegan crepe cake

Crepe cake

Servings 8 1x

Scale Tap or hover over number to scale servings

Vegan crepe cake with homemade nutella and whipped coconut cream. It’s ready in 15 minutes!

Ingredients

  • 15 crepes
  • 11,5 oz vegan nutella or chocolate-hazelnut spread (325 grams)
  • 3,5 oz coconut cream (refrigered overnight) (100 grams)
  • 1 teaspoon vanilla extract

Instructions

  1. 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.
  2. 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.
  3. Place the coconut cream over the last crepe.

Nutrition

  • 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