Vegan Mille Crêpe Cake
Ingredients
- 1 cup all-purpose flour
- 1/8 tsp salt
- 1 tsp blue spirulina powder
- 1 1/2 cups almond milk
- 1/4 cup applesauce
- 2 tbsp melted coconut oil + more for frying
Filling
- 2 cups vegan whipped cream
- 1/3 cup icing sugar
- Tempered chocolate @masterbakerstudio flexible band
Preparation
Sift and combine all dry ingredients in a medium-sized mixing bowl, including flour, salt, and blue spirulina powder.
Whisk applesauce and almond milk in a smaller bowl.
Pour a quarter of the mixture at a time into the dry ingredients bowl, whisking while adding.
Add coconut oil to the crepe mix and whisk until silky smooth.
Cover the crepe batter with plastic wrap and refrigerate.
Refrigerate overnight.
Heat the frying pan or crepe pan on medium-high heat.
Grease the pan with oil and pour 1/4 cup of crepe batter.
Cook the crepe for 30 seconds to 1 minute.
Flip and cook the other side for 30 seconds.
Repeat the process of greasing the pan, pouring batter, cooking, and flipping for the remaining batter.
Stack the crepes on a serving plate or baking sheet while cooking.
Assembly
Whip the cream until stiff and mix in the icing sugar.
Place the first crepe on a flat plate and add 3-4 tablespoons of whipped cream.
Use an offset spatula to spread a thin, even layer of cream to the edge of the crepe.
Place another crepe on top and repeat the process of adding and spreading cream until all crepes are used.
Refrigerate the crepe cake for about 1 hour before serving.
Notes
This cake is simple to make despite its impressive appearance.
Powdered sugar helps the cream become fluffy and silky, though refined sugars are typically avoided.
