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  • Writer's pictureMealsbymiri

(ad) Vegan Crepe Cake

In collaboration with Nature's Charm and their delicious coconut whipping cream I finally gave the crepe cake a try! This dessert consists of two simple components, vegan crepes and a delicious whipped cream filling, stacked all the way up high and decorated with fresh summer fruits. It's super delicious and a fun twist to the usual layer cake. I hope you decide to give it a go!


300g all purpose flour

1.5 tsp baking powder

60g granulated sugar

1.5 tsp vanilla extract

1/2 tsp fine table salt

650g unsweetened soy milk

20g vegan butter

Filling: 2 cans Nature's Charm coconut whipping cream

100g vegan cream cheese

150g powdered sugar

2 tbsp orange juice

Toppings: Fresh strawberries, blueberries or other fruits.


To make the crepes, start by combining the flour, baking powder, salt and sugar in a bowl. Melt the butter and add to the dry ingredients along with the soy milk and vanilla. Whisk until smooth. Let the batter rest for about 15-20 minutes before cooking. To cook the crepes, simply use a ladle to transfer batter to a lightly greased pan on medium heat (the amount will depend on the size of your pan and how big you want your crepe to be). Either: Quickly use the back of the ladle to spread the batter out by starting in the centre and moving it in circular motions out to the edges of the pan. Alternatively, grab the pan and tilt it in order to evenly distribute the batter across the surface of the pan. Just figure out what technique works best for you! Leave the crepe until it’s cooked through enough to flip before flipping and cooking for a few seconds on the other side until it’s all done. Transfer to a plate and repeat until you’ve used up all the batter.

Make the filling by first beating cream cheese in a bowl until smooth. Add powdered sugar and beat again until combined. Then, add the Nature's Charm coconut whipping cream and orange juice and beat until you have a fluffy whipped cream filling.

Assemble the cake by placing down one crepe, spreading on an even and fairly thin layer of whipped cream filling (enough to coat but no more than about 0,5cm thick) before placing another crepe on top. Keep alternating between crepes and filling, making sure you stack them evenly and right on top of each other to avoid a crooked cake. Once the last crepe is placed, add a generous dollop of filling as topping, and decorate with fresh fruit as desired. I recommend leaving the cake in the fridge to set up for at least a few hours or even overnight, as this will make it much easier to slice into. Enjoy your crepe cake!

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