Vegan Mango Crêpe Cake
Ingredients
Mango curd
- 120g mango purée
- 1/4 cup sugar of choice
- 1/4 cup coconut custard
- 1 tsp agar-agar
- 1 tbsp coconut oil or butter
- Turmeric powder for colour (optional)
Crepes
- 210g cake flour
- 30g cornstarch
- 540g unsweetened soy milk
- 40g coconut oil or butter
- 3 tbsp maple syrup or cane sugar
- 1 tsp vanilla bean extract
- Pinch of salt
Coconut whipped cream
- 1 can of coconut whipping cream
Preparation
In a saucepan, combine the mango purée, sugar, coconut custard, turmeric and salt
Cook on medium heat with constant stirring for 1 minute
Add agar-agar and mix until completely dissolved
Whisk in coconut oil
Let simmer for 1 minute
Allow curd to cool
In a large bowl whisk together flour and cornstarch
Add in milk, maple syrup, coconut oil, vanilla and salt
Mix until well combined and smooth
Heat a large pan over medium-high heat
Grease the pan really well with coconut oil
Remove pan from heat
Pour a small ladleful of batter in the pan and swirl the pan around to evenly coat the bottom with the batter
Return the pan to heat
Leave to cook until you see the edges starting to dry
Loosen with a spatula and flip
Cook 1 minute on the other side
Place the first crepe layer onto serving platter and spread coconut whipped cream between each crepe layer
Place Crêpe cake in the freezer for 15 minutes
Spread the mango curd
Refrigerate Crêpe cake for at least 2 hours before serving
