Crêpe cake

Crêpe cake

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / people: 488 kcal
, Fat: 22 g
, Carbohydrate: 55 g
, Protein: 14 g

What could be better than crêpes and cake in one. This is a fun dessert combining two of my absolute favourite sweet treats. I always add sparkling mineral water to the batter to make the cake wonderfully light and fluffy. I learnt this trick from my father.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 tbsp crushed linseed
5 tbsp water
225 g white flour
3 dl almond drink
1 ½ dl sparkling mineral water
2 tbsp agave syrup
coconut oil for baking

Filling & decoration

100 g dark almond cream or vegan chocolate spread (e.g. Bionella)
1 tbsp hazelnuts, coarsely chopped
10 g vegan, milk chocolate , coarsely chopped
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How it's done

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Soak the linseed in water for approx. 5 mins. Thoroughly mix the linseed with all the other ingredients up to and including the agave syrup. Cover the batter and leave to stand for approx. 10 mins. Heat a little coconut oil in a non-stick frying pan. Place enough batter in the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking, cover and keep warm. Repeat these steps with the remaining batter.

Filling & decoration

Cover the crêpes with a thin layer of almond butter, stack on top of each other to form a tower. Decorate with nuts and chocolate.

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