Vegan Pumpkin Spice Latte Crepe Cake

Heat oven to 350ºF.

In a high-powered blender, combine all the ingredients for the crepes and blend until smooth and well mixed. Let the batter stand for 3 minutes to bind.

While batter stands, lightly grease a very good nonstick pan (see notes) with coconut oil, and place it just under medium heat (about setting 4 if your stove goes from 1 to 10 for a heat reading). I just dab a paper towel into the coconut oil and lightly rub the pan.

Once the batter has sat for 3 minutes, pour a scant 1/3 cup into the center of the pan, swirling around the pan as you pour the batter in. You need to do this quickly so that the batter doesn’t begin to cook before it reaches the edges. The crepes will be a little thicker than your normal crepe.

Cook until the edges are crispy and the top feels set, about 3–4 minutes. Quickly flip and cook an additional minute until crepe feels tender, but cooked. Transfer to a plate and repeat with all remaining batter, lightly wiping the pan with oil every few crepes. You should end up with 22 to 23 crepes. (See notes.)

While you cook the crepes, stir together all the ingredients for the pumpkin pie filling and pour into a medium, oven-safe dish. Bake until mixture darkens and begins to reduce and thicken, stirring every 15 minutes to avoid a thick skin forming on top of the filling. This takes about 55 minutes to 1 hour. Once cooked, let cool at room temperature until crepes are done.

Once crepes are done, place them, along with the pumpkin pie filling, into the refrigerator to cool about 45 minutes to 1 hour.

For the coffee frosting or filling, in a large bowl, beat together coconut cream (see notes), pumpkin puree and agave until smooth and well mixed. Stir in the ground coffee.

Place one cooled crepe onto a cake stand and gently, using an offset spatula, evenly spread just under 2 tablespoons of the cooled pumpkin pie filling over it. Place another crepe on top, and spread a lightly heaping tablespoon of the coconut cream on it, gently spreading out. The crepe won’t be covered as thick as the layer with the pumpkin pie filling; this is normal. Repeat with all the crepes, alternating between the two different fillings. (I find it helps to gently pull away any really crispy edges, or pieces of crepe that flop over the sides of the other crepes as you layer, so that they are all equal-sized.)

Once the layers are done, spread a very thin layer of the coconut cream frosting over the entire cake, to seal in all the sides. Refrigerate for 1 hour.

Once chilled, Spread the rest of the cream all over the cake and garnish with coffee beans. Refrigerate for at least 3 hours or up to overnight to set the cream. Devour.

Notes:
1. These crepes do not work with a crepe pan or a not-very-good-quality pan. You need to use a very good, very nonstick 10-inch pan or your crepes will stick.
2. The dough thickens up slightly as it sits, so you may need to stir in 2-3 tablespoons of Bai into the blender with the batter as you make the crepes. Don’t add too much or the crepes won’t hold together.
3. Do not use your ground coffee as is; it’s too chunky. Use a spice grinder to grind it finer. If you don’t have a spice grinder, you can use a small food processor (mine is 3 cups) but you will have to blend a lot more (at least 1/4 cup) in order for it to work. Then, just use 4 teaspoons of that. Also, please sift your coffee once ground, so you don’t get ugly brown chunks in your frosting!
4. I find it helps if you’ve let the coconut cream (for the coffee frosting) sit at room temperature for about 20–30 minutes to soften. But do not microwave it! It’ll melt.