What better celebrate National Pancake Day than with a Vegan Apple Crepe Cake?
Easy to make crepe batter with equally easy fresh apple compote!
But if you are not into making this a cake style dessert
Then just stuff some warm sauteed cinnamon apples into a crepe and call it a good day!
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success:
Crepes are actually pretty easy to make as long as you have a blender or food processor and a non stick crepe or saute pan
Technically crepe batter should thicken after it’s been blended and you will see many recipes stating to let the batter sit in the refrigerator for an hour to overnight
However I confess at times I have cooked these up immediately after blending with great results!
The actual crepes can also be made in advance and stored in the freezer for up to a month, as long as you layer them on a sheet pan or some type of container with parchment paper lining between each crepe.
They thaw quickly at room temperature making your assembly day a breeze.
Apple compote can be made several days in advance to make your life easier when it comes time to assemble this cake.
WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE CREPE CAKE
Vegan Apple Crepe Cake
Ingredients
For the Crepes
- All Purpose Flour 3 cups (375g)
- Cornstarch 2 tablespoons (20g)
- Granulated Sugar 6 Tablespoons (85g)
- Baking Powder 2 teaspoons (10g)
- Salt ¼ teaspoon
- Coconut Oil Melted 6 tablespoons (85g)
- Soy Milk or any milk alternative of your choice 4 cups (475ml)
- Vanilla Extract 2 teaspoons (10ml)
- Coconut Oil Pan Spray as needed
- 1 Recipe Apple Filling
Instructions
- Combine all the ingredients together in a high speed blender or food processor and process smooth on medium speed for 1 minute
- Transfer to a clean container and refrigerate for at least 1 hour our overnight
- Meanwhile prepare the Apple Filling Recipe, then with a stick blender puree it up to chunky consistency so it is spreadable between the thin crepe layers
- Stir the crepe batter well before frying
- Get your 9" nonstick skillet hot and spray it lightly with coconut oil
- Pour approximately ¼ to ½ cup of crepe batter into the pan and then rotate the pan with your wrist so the batter covers the entire surface quickly and evenly *see video
- Cook for approximately 30 seconds to 1 minute and then flip it over and cook for another 30 seconds to 1 minute or until just starting to get golden
- My stove setting goes from 1 (Low) to 10 (High) I had it set at 8 the whole time
- Transfer to a sheet pan lined with parchment paper and repeat until all the batter is finished.
- You will layer each crepe in between parchment on the sheet pan as you go.
- Assemble the cake as shown in the video tutorial by spreading approximately ¼ cup of filling between each crepe and continue until all the crepes are used.
- Sprinkle with powdered sugar and serve with ice cream or whipped cream
Notes
Unfilled crepes can be stored in the freezer layered with parchment paper between each one and wrapped well for up to 1 month.
Thaw them at room temperature or heat them in a low oven to warm before assembling the cake or using as filled stuffed crepes
Assembled crepe cake should be stored in the refrigerator for up to 1 week and can be served warm or cold
I could not find the page or recipes for orange scented vegan vanilla cake..
Page shows error, thanks
Adeline
Thanks Adeline, Ill have to update this post, that recipes was deleted. But I do have another really great Orange Cake CLICK HERE OR the Fluffiest BEST Vanilla Cake ever that can also be made with orange zest and juice in place of some of the liquids CLICK HERE
OMG those Crepes are delicious! 🤤
My whole family loves them. We just made them with a bit of strawberry jam on it. 🤤