I am absolutely obsessed with this chocolate crepe cake that is both dairy-free and egg-free! This delightful dessert offers a perfect balance of rich chocolate flavor and light, fluffy crepes, making it an irresistible treat. Whether you’re looking for a delicious weekend breakfast or a special treat for an occasion, this cake fits the bill perfectly. Its delicate layers create a beautiful and impressive presentation that is sure to wow your family and friends.
Ingredients
- Flour: The base of our crepes, providing structure and a light texture.
- Baking Powder: Helps the crepes rise slightly, giving them a nice, airy feel.
- Sugar: Adds a touch of sweetness to the crepe batter.
- Cornstarch: Keeps the crepes tender and prevents them from becoming too dense.
- Cacao Powder: Infuses the crepes with a deep, rich chocolate flavor.
- Dairy-Free Milk: Keeps the recipe dairy-free while adding moisture and helping to blend the ingredients smoothly. You can use almond milk, soy milk, or any other plant-based milk you prefer.
- Coconut Oil: Adds richness and a slight coconut flavor, enhancing the overall taste of the crepes.
- Apple Cider Vinegar: Reacts with the baking powder to help the crepes rise, and adds a slight tang that complements the sweetness.
- Coconut Cream: Used for the filling, providing a luscious, creamy texture without any dairy.
- Maple Syrup: Adds natural sweetness to the coconut cream filling and enhances the overall flavor of the cake.
- Vanilla: A hint of vanilla in the filling adds depth and rounds out the flavors.
- Dash of Salt: Enhances all the other flavors and balances the sweetness.
To make this cake, start by preparing the crepe batter. Mix the dry ingredients – flour, baking powder, sugar, cornstarch, and cacao powder – in one bowl. In another bowl, whisk together the dairy-free milk, melted coconut oil, and apple cider vinegar. Combine the wet and dry ingredients until you have a smooth batter.
Heat a non-stick pan over medium heat and lightly grease it with coconut oil. Pour a small amount of batter into the pan and swirl it around to form a thin, even layer. Cook each crepe for about 1-2 minutes on each side, until cooked through and lightly browned. Repeat until all the batter is used up.
For the filling, whip the coconut cream until it’s light and fluffy, then fold in the maple syrup and vanilla. Layer the crepes with this delicious coconut cream mixture, stacking them to form a cake. Finish with a drizzle of maple syrup and a dusting of cacao powder, if desired.
This chocolate crepe cake is not only a visual delight but also a mouth-watering experience. It’s perfect for anyone looking to indulge in a treat that’s free from dairy and eggs, yet full of flavor and texture. Enjoy every bite of this amazing creation, whether you’re serving it for breakfast, dessert, or a special celebration!
