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
Other
- 1 can of coconut whipping cream
Preparation
Mango curd
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 and let simmer for 1 minute.
Allow the curd to cool.
Crepe making
In a large bowl, whisk together flour and cornstarch.
Add milk, maple syrup, coconut oil, vanilla 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 pan from heat, pour a small ladleful of batter into the pan and swirl to evenly coat the bottom.
Return the pan to heat, cook until edges start to dry, then loosen with a spatula, flip and cook for 1 minute on the other side.
Assembly
Place the first crepe layer onto a serving platter and spread coconut whipped cream between each crepe layer.
Place the crêpe cake in the freezer for 15 minutes.
Spread the mango curd over the cake and refrigerate for at least 2 hours before serving.
