Vegan Chocolate Hazelnut Crêpe Cake
Ingredients
- 160g cake flour or all purpose flour
- 50g hazelnut meal
- 15g cornstarch
- 20g cocoa powder
- 540g unsweetened soy milk
- 1/4 cup maple syrup
- 1 tsp vanilla bean extract
- 40g melted coconut oil or butter
- Pinch of salt
Filling
- 150g canned coconut milk
- 100g dark chocolate
- 220g coconut whipping cream, chilled
Preparation
Bring coconut milk to a boil, pour it over the dark chocolate, and whisk until smooth.
Add the cold coconut whipping cream and whisk for 2 minutes.
Cover and refrigerate the mixture for 4 hours.
Whip the cream with an electric mixer until soft peaks form.
In a large bowl, whisk together the flour, hazelnut meal, cocoa powder, and cornstarch.
Add the soy milk, maple syrup, melted coconut oil, vanilla extract, and salt, then mix until well combined and smooth.
Heat a large pan over medium-high heat and grease it well with coconut oil.
Remove the pan from heat, pour a small ladleful of batter into the pan, and swirl to evenly coat the bottom.
Return the pan to heat and cook until the edges start turning brown.
Loosen with a spatula, flip, and cook until spottily brown on the other side.
Place the first crepe on a serving platter and spread the coconut chocolate whipped cream between each crepe layer.
Refrigerate the crêpe cake for at least 2 hours before serving.
