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Dessert, Oil free, Vegan Recipes

Coconut Crepe Cake with Chocolate Mousse

Impress your guests with this Coconut Crepe Cake with Chocolate Mousse. It’s all vegan! 

Coconut Crepe Cake with Chocolate Mouse (vegan)- via veggiechick.com

It’s not often that I post desserts on this site. It’s not because I don’t love them, but I’ve found that desserts can take SO much time to perfect. I can cook vegan or vegetarian dishes all day long, but when I start experimenting with vegan baking ingredients, I usually end up getting frustrated and covered in flour. I think it’s because everything is so accurate. If you mess up the amount of baking soda or powder, your cake can fall. If you use too much coconut flour, your cookies will be dry (speaking from experience here!). =)

However, I’ve been wanting to make a crepe cake for some time now and I thought this weekend was as good as any other. I was in the mood to cook, and cook, and cook, and ended up knocking out 3 recipes this weekend. That might not seem like much, but if you consider the fact that it takes 4 hours per recipe per food shoot (not including writing the recipes, editing photos, shopping for ingredients), it’s actually a pretty impressive feat! The first time I made this crepe cake, I used whole-wheat flour. It wasn’t awful but I wouldn’t advise it. I also tried coconut flour. Again, did not work (still perfecting that one). Then, I tried good-old-trusty all-purpose flour. Much better. I recommend you do the same. =)

This crepe cake takes some time but it’s so pretty it’s worth it!

Step 1. Make the Crepes-  In a large mixing bowl, combine all crepe ingredients and stir with a large spoon until blended.

Coconut Crepe Cake with Chocolate Mouse (vegan)- via veggiechick.com

In a medium griddle or saucepan over medium heat, spray with coconut oil (or vegetable oil). Add 1/4 to 1/2 cup of crepe mix to pan and spread around pan evenly. Cook for about 2-3 minutes, flip, and cook another 2-3 minutes or so, until crepe is starting to brown on both sides.

Coconut Crepe Cake with Chocolate Mouse (vegan)- via veggiechick.com

Set aside. As the pan gets hotter, it will be more challenging to spread the crepe mix around the pan. You can use the back of a large spoon to spread.

When finished cooking the crepes, don’t clean the skillet just yet! We’ll be using it to toast the coconut.

Step 2. Whip up the Whipped Cream- Add a can of full-fat coconut cream (chilled overnight in the fridge) in a medium bowl. Add the confectioner’s sugar, and vanilla. Using a hand blender, blend for a few minutes or until soft peaks form. Tip: Use a stainless steel bowl. Put the bowl and the wire whisk in the freezer for a few minutes before whipping; the colder the better.

Step 3. Mix up the Filling- Add the avocado, dates, cocoa, maple syrup, almond milk, vanilla and sea salt to a food processor or blender. Then add half of the coconut whipped cream mixture that you just made (we’ll use the other half to top off the cake). Blend all until smooth. This process of blending can take some time, depending on how soft the dates are. I do a mixture of high and low speed, and the occasional pulsing. You’ll also need to stop a couple times to scrape the mix off the sides, as the dates tend to get stuck there. Get the mixture as smooth as possible. If you have a little texture of dates, that’s ok; it still tastes great on the crepes!

Coconut Crepe Cake with Chocolate Mouse (vegan)- via veggiechick.com

Step 4. Assemble- To assemble the cake, on a plate, layer each crepe and a layer of chocolate mousse. Continue stacking crepe, mousse, crepe, mousse, etc.  See below. The top layer should be the mousse.

Coconut Crepe Cake with Chocolate Mouse (vegan)- via veggiechick.com

 Step 5. Toppings- Add some of the whipped cream to the top of the cake (or save some for individual slices).

Coconut Crepe Cake with Chocolate Mouse (vegan)- via veggiechick.com

In the same skillet you used for the crepes, heat the pan over medium heat. Spray the pan with coconut oil, and toast coconut in the crepe pan until just starting to brown. It should only take a minute or two if the pan is hot. Sprinkle the cake with toasted coconut.

Coconut Crepe Cake with Chocolate Mouse (vegan)- via veggiechick.com

Step 6. Eat and Impress your Guests- Cut and serve.

Coconut Crepe Cake with Chocolate Mouse (vegan)- via veggiechick.com

Print

Coconut Crepe Cake with Chocolate Mousse

Impress your guests with this Coconut Crepe Cake with Chocolate Mousse. It’s all vegan!

  • Cook Time: 1 hour
  • Total Time: 1 hour
  • Yield: 8
  • Category: Vegan

Ingredients

  • coconut oil spray

Crepes (makes thirteen 6×6 crepes):

  • 1 1/2 cups all purpose flour
  • 3 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)-i] click [here to learn how to make a flax egg
  • 1 1/2 cups unsweetened almond milk
  • 1/8 teaspoon ground sea salt
  • 3 tablespoons unsweetened applesauce
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Coconut Whipped Cream:

  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup confectioner’s powdered sugar
  • 1 can (15 ounce) full fat coconut milk, refrigerated overnight

Chocolate Mousse Filling:

  • 1 ripe avocado, pitted
  • 2 cups dates, soaked in water for 15 minutes and drained, then pitted
  • 1 cup unsweetened cocoa
  • 3 tablespoons maple syrup
  • 1 1/2 cups almond milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground sea salt

Topping:

  • 1/4 cup unsweetened shredded coconut

Instructions

  1. In a large mixing bowl, combine all crepe ingredients and stir with a large spoon until blended.
  2. In a medium griddle or saucepan over medium heat, spray with coconut or vegetable oil. Add 1/4 to 1/2 cup of crepe mix to pan and spread around pan evenly. Cook for about 2 minutes, flip, and cook another 2 minutes or so, until crepe is starting to brown on both sides. Set aside. This will make about 12-13 crepes. When finished cooking the crepes, don’t clean the skillet just yet! You can use it to toast the coconut.
  3. Next make the coconut whipped cream (you’ll need half of it to add to the filling). To a medium bowl, add the coconut cream, confectioner’s sugar, and vanilla. Using a hand blender, blend for a few minutes or until soft peaks form. Tip: Use a stainless steel bowl. Put the bowl and the wire whisk in the freezer for a few minutes before whipping; the colder the better.
  4. Add all filling ingredients + half of the coconut whipped cream to a food processor or blender. Blend until smooth using a mix of high and low speed, and the occasionally pulsing. Occasionally, scrape the mix off the sides and blend again. Get the mixture as smooth as possible.
  5. To make the cake, layer each crepe and a layer of chocolate mousse (about 3-4 tablespoons). Continue stacking crepe, mousse, crepe, mousse, etc. The top layer should be the mousse.
  6. In the same skillet you used for the crepes, heat the pan over medium heat. Spray the pan with coconut oil, and toast coconut in the crepe pan until just starting to brown. It should only take a minute or two if the pan is hot.
  7. Sprinkle cake with toasted coconut and whipped cream. Cut and serve.

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

2 Comments

  • This is just gorgeous!! And I love that there is no oil or vegan butter in the crepes <3 I will definitely have to try that recipe 😀

    Reply
    • Thanks Natalie!! Yes, I tried to make it as healthy as possible! Hope you enjoy. =)

      Reply

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