Vegan Vanilla Strawberry Crepe Cake
Ingredients
Crepes
- 200 g all purpose flour
- 3 tbsp unrefined brown sugar
- a pinch of salt
- seeds from a vanilla bean
- 1 tsp vanilla extract
- 350 ml plant-based milk
- 20 ml melted coconut oil
Filling
- 350 g vegan cream cheese
- 4 tbsp agave syrup
- 150 g fresh strawberries
- 1 tsp vanilla extract
Preparation
Mix all crepe ingredients together to form a smooth batter
Heat a non-stick pan over medium heat and cook thin crepes using the batter until golden on both sides
Prepare the filling by combining vegan cream cheese, agave syrup, vanilla extract, and chopped fresh strawberries in a bowl
Assemble the cake by layering the cooked crepes with the filling mixture, starting and ending with a crepe layer
Refrigerate the assembled cake for at least 2 hours to set before serving
