Once you start making this decadent and rich Chocolate Vegan Crêpe Cake With Raspberries, your friends and family will be begging you to never stop!
I hate to be dramatic, but is there literally anything better than a crêpe cake? I can’t quite put my finger on it. Is it the delicate layers held together with a bright cream? The gorgeous layered presentation? Or the endless customization options? All I know is I will take a crêpe cake over a heavy, too rich, and dense cake any day!
This chocolate crêpe cake with raspberries is a decadent tower of tender chocolate crêpes, fluffy raspberry coconut cream, and rich ganache that’s so good you won’t believe it’s vegan!
This recipe caters to anyone avoiding dairy or eggs, and it makes an elegant, crowd-pleasing centerpiece without needing a culinary degree. Think of it as a dessert that looks fancy but feels like a cheat code: simple ingredients, a blender, and a nonstick pan do most of the heavy lifting.
The bittersweet chocolate ganache balances the creamy sweetness of the raspberry filling, while the whisper-thin crêpes bring it all together. Whether you’re celebrating something special or just want to impress yourself, this crêpe cake is worth every glorious bite and every layer.
Is This Chocolate Crêpe Cake with Raspberries Healthy?
Compared to its butter-laden cousins, absolutely! Coconut oil and cream replace traditional dairy, while agave or honey keep the sweetness on the natural side. The raspberries don’t just add a pop of color; they’re also full of vitamin C and fiber. Plus, cocoa powder brings in antioxidants! That said, the cake is still high in fat and calories, so enjoy it in moderation.
Want to make it even lighter? Swap coconut sugar for monk fruit sweetener, or reduce the ganache to a drizzle instead of a full coating. Prefer a lower-fat option? Use light coconut milk in the ganache or cut the coconut cream with silken tofu for the filling. This crêpe cake proves indulgence and mindfulness can coexist deliciously.
What Is a Crêpe Cake?
Crêpes have been delighting taste buds since the thirteenth century in Brittany, France. Back then, they were savory, made from buckwheat, and paired with fillings like cheese or mushrooms.
The sweeter side of crêpes came slightly later, and by the twentieth century, Japanese pastry chef Jozan Hirata reimagined them into the crêpe cake, inspired by the French mille-feuille. The result? A dessert that’s as elegant as it is approachable!
Fast-forward to today, and crêpe cakes are a global sensation, beloved everywhere from Parisian patisseries to Korean cafés. This recipe is a modern twist on the timeless classic, trading traditional dairy and refined sugars for plant-based alternatives and natural sweetness. It’s a tasty tribute to centuries of innovation, layer by delicious layer.
How To Make Ahead And Store
To store in the refrigerator, wrap the cake tightly in plastic or place it in an airtight container; it’ll keep for up to 3 days. For freezing, wrap slices individually in plastic and place them in a freezer-safe bag. Thaw overnight in the refrigerator before serving.
Serving Suggestions
To dress up a slice of crêpe cake when it comes to serving, I love to drizzle each slice with some homemade Salted Caramel Sauce. A good scoop of Frozen Yogurt or Cookie Dough Banana Ice Cream goes down a treat, too!
If you’re in the mood for more crêpe cakes, check out the other flavors we have on FFF, like this Pumpkin Spice Latte Vegan Crêpe Cake, this Crêpe Cake With Baileys Coffee Creamer Chocolate Ganache, this Paleo Crêpe Cake With Lemon And Strawberry Coconut Cream, or this Pistachio Crêpe Cake.
Ingredients
For the Ganache:
- 1/2 cup full-fat coconut milk
- 2 tablespoons honey or agave
- 6 ounces dark chocolate morsels roughly 1 cup, chopped
For the Cake:
- 1 package pancake and waffle mix make sure it's vegan
- 4 cups water
- 6 tablespoons unsweetened cocoa powder
- 3 tablespoons coconut sugar
- 2 1/2 tablespoons coconut oil melted
For the Cream:
- 1 can coconut cream roughly 1 cup, chilled overnight
- 1 cup fresh raspberries tightly packed, plus more for garnish
- 2 tablespoons honey or agave
Instructions
For the Ganache:
- In a medium saucepan, whisk the coconut milk and honey (or agave) over medium heat. Heat until the milk begins to steam and small bubbles appear, but do not let it boil.
- Remove the saucepan from the heat and add the chopped chocolate. Let it sit for 30 seconds before whisking until smooth and combined.
- Transfer the ganache to a bowl and refrigerate until firm but spreadable, while you prepare the crêpes.
For the Cake:
- In a blender, combine the pancake mix, water, cocoa powder, coconut sugar, and melted coconut oil. Blend until smooth.
- Lightly rub a 10-inch nonstick pan with melted coconut oil. Heat over medium for 3 minutes.
- Pour a scant 1/3 cup of batter into the pan, swirling it to coat the surface thinly. Cook for about 1 minute 30 seconds, until the edges are crisp and the top is set. Gently flip the crêpe and cook for an additional 20 to 40 seconds.
- Transfer the cooked crêpes to a parchment-lined plate and place in the refrigerator to cool. Repeat until all the batter is used, greasing the pan with coconut oil before cooking each crêpe. You should have about 26 crêpes.
For the Cream:
- Scoop the chilled coconut cream from the can, discarding the liquid at the bottom. Place the cream in a mixing bowl.
- Add the raspberries and honey (or agave) to the bowl. Using an electric hand mixer, blend until the raspberries are broken down and fully incorporated into the cream. You should end up with about 2 1/2 cups of filling.
To Assemble the Cake:
- Prepare a parchment-lined baking sheet and place down one crêpe in the center. Spread a heaping tablespoon of raspberry cream evenly over the crêpe. Repeat with the remaining crêpes and cream, ending with a crêpe on top. Trim any crunchy edges if needed. Refrigerate the assembled cake for 30 minutes to set the cream.
- Warm the chilled ganache slightly in the microwave (10 to 15 seconds) until it is soft but not runny. Spread 1/2 cup of ganache over the cake, sealing the edges. Return the cake to the refrigerator for 30 to 45 minutes to set.
- Microwave the remaining ganache until pourable. Place the cake on a wire rack set over a baking sheet. Pour the ganache over the top, smoothing it over the sides with an offset spatula.
- Top the cake with fresh raspberries and refrigerate for about 30 minutes, or until the ganache is set. Slice and serve cold!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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