Crêpe cake

Name: Crêpe cake
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp agave syrup; 225 g white flour; 2 tbsp crushed linseed; 100 g dark almond cream; 3 dl almond drink; 1 tbsp hazelnuts; 1 ½ dl sparkling mineral water; coconut oil; 10 g vegan milk chocolate

desserts Baking sweet

Total: 30 min. | Active: 30 min.

vegan, lactose-free

933 Likes

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.

Lara - Vanillacrunnch

Ingredients

for 4 person

Crêpes
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

How it's done

Crêpes

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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