The Pioneer Woman Tasty Kitchen
Profile Photo

Coconut Crepe Cake with Chocolate Mousse

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

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

Ingredients

  • FOR THE CREPES:
  • 1-½ cup All-purpose Flour
  • 3 Tablespoons Ground Flax, Combined With Below Amount Of Water To Make A Flax Egg
  • 9 Tablespoons Water
  • 1-½ cup Unsweetened Almond Milk
  • ⅛ teaspoons Ground Sea Salt
  • 3 Tablespoons Unsweetened Applesauce
  • ⅛ teaspoons Cinnamon
  • ⅛ teaspoons Nutmeg
  • Coconut Oil Spray
  • FOR THE WHIPPED CREAM:
  • 1 can (15 Oz. Size) Full Fat Coconut Milk, Refrigerated Overnight
  • ½ cups Confectioner’s Powdered Sugar
  • ½ teaspoons Pure Vanilla Extract
  • FOR THE FILLING:
  • 1  Ripe Avocado, Peeled And Pitted
  • 2 cups Dates, Soaked In Water For 15 Minutes And Drained, Then Pitted
  • 1 cup Unsweetened Cocoa
  • 3 Tablespoons Maple Syrup
  • 1-½ cup Almond Milk
  • 1 teaspoon Pure Vanilla Extract
  • ¼ teaspoons Ground Sea Salt
  • FOR THE TOPPING:
  • ¼ cups Unsweetened Shredded Coconut

Preparation

For the crepes:
In a large mixing bowl, combine all of the crepe ingredients (except baking spray) and stir with a large spoon until blended.

Spray a medium griddle or saucepan over medium heat with coconut or vegetable oil. Add 1/4 to 1/2 cup of crepe mix to pan and spread batter evenly around the pan. Cook for about 2 minutes, flip, and cook another 2 minutes or so, until crepe is starting to brown on both sides. Remove cooked crepe to a plate and repeat with the rest of the batter. 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.

Next make the coconut whipped cream (you’ll need half of it to add to the filling). 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. Into the cold bowl, add the coconut cream (the solid part from the refrigerated can of coconut milk), confectioners’ sugar and vanilla. Using a hand blender, blend for a few minutes or until soft peaks form.

Add all of the filling ingredients and half of the coconut whipped cream into 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.

To make the cake, layer the crepes with a layer of chocolate mousse (about 3-4 tablespoons) between them. Continue stacking crepe, mousse, crepe, mousse, etc. The top layer should be the mousse.

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 cake with toasted coconut and whipped cream. Cut and serve.

One Comment

You must be logged in to post a comment.

Profile photo of Shawna C

Shawna C on 3.30.2015

I’m so excited to find an egg-free crepe recipe! Thanks!

No Reviews

You must be logged in to post a review.

Related Recipes

Summer Peach Crumble with Ginger
Profile Photo by Emily Nader in Desserts
This peach crumble is easy to make and full of flavor....
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Lemon Cream Tarts
Profile Photo by simmering essence in Desserts
These are one of my very favorite desserts. The lemon cream...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Brown Butter Blondies
Profile Photo by Lindsay @ My Therapist Cooks in Desserts
Super yummy and easy blondies made in one bowl with no...
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy