This cake is made out of paleo crepes layered with rich, sweet lemon coconut cream and fresh strawberries. It’s a gluten free dessert, that’s perfect for a spring brunch!
Layers of tender, delicate crepes piled HIGH with creamy coconut, zesty lemon and BRIGHT, juicy strawberries.
It’s the ultimate of pretty food that tastes really good in your dessert for breakfast loving mouth.
I mean, crepes are breakfast food right? Does the addition of the work “cake” mean that we can’t start the day with a tower of sweet, creamy deliciousness?
ME THINKS NOT.
You may have noticed with the Crepe Cake with Pistachios and the Crepe Cake with Coffee Chocolate Ganache, that I am sorta kinda obsessed with making crepe cakes. I was gonna say “I don’t know what it is about them” but I do know what it is. You just need to use your eyeballs and you will notice that fact that HOLY IMPRESSIVE LOOKING DESSERT!
But, secretly, crepe cakes are E-Z.
Now, don’t confuse the term “E-Z” with “super quick” because crepe cakes are not that. Like, not at all.
These are the kind of dessert/breakfast/whatever-it’s-just-good that you make when you want to impress ALL DA PEEPS at the party AND you also happen to have a few hours kickin’ around. Especially if you want it to be a cake made from paleo crepes. Remember those paleo crepes we made a few weeks ago? Those are in this CAKE. And we DID discuss the necessity of cooking them realllllly low and slow. Or else crepe doom and gloom is in your future.
I would not wish that on your hungry soul.
In other news, there is a story behind this crepe cake.
So. It was Mr. FFF’s Birthday a couple weeks ago and I, like the worst wife in the world, didn’t plan anything. JUDGE ME. But, I did give him money to go buy himself a gift because men are HARD to buy for. Like, me? Give me a pretty plate or a cute shirt and I’m PUMPED.
If I got him a plate. He would probably throw it at me.
He went out to get his new Gameboy (okay, he isn’t perfect) and I was testing this cake….TOTALLY UNPLANNED to test a crepe cake on his birthday. BUT THEN, I realized the situation at hand. When he came home I was all like “HAPPY BIRTHDAY TO YOUUUU! You thought I didn’t plan anything, but I made you a cake!”
Good wife Taylor: 1. Bad wife Taylor: 2.
And he will never know the sneaky, unplanned-ness event that occurred that day. Don’t worry he doesn’t read the blog.
Besides making this for unplanned significant others’ birthdays, there is also this day where we celebrate moms coming up.
I feel like bringing out a gorgeous stack of tender, chewy paleo crepes layered with rich, thick and lemony coconut cream and finished with thiiiiiinly sliced, sweet strawberries is a really good idea for your life. It might even thaw the most frozen of Monster in Law’s <3 <3 <3
But, I know none of you would ever refer to their mom-in-law that way. 🙂
Luckily, I don’t have to. And luckily, the sequel, I don’t have to see my mom on Mother’s day. Since there is that whole dealio of a country separating us.
Now you think I am the most horrible person in the world for not wanting to see my mom.
I’m pretty sure that means I can eat a whole crepe cake in her honor.
Don’t worry, I’ll text her a pic. good enough right?
Good daughter goals: 0 Hungry person goals: 1.
Paleo Crepes Cake With Lemon Strawberry Coconut Cream
This crepes layer cake is made out of paleo crepes layered with rich, sweet lemon coconut cream and fresh strawberries. It's a gluten free dessert, that's perfect for a spring brunch!
For the crepes:
- 1 1/2 Cup Unsweetened vanilla almond milk
- 1/4 Cup + 2 Tbsp Coconut flour 39g
- 1/4 Cup + 2 Tbsp Tapioca Flour 45g
- 3 Tbsp Coconut sugar
- 3 Tbsp Coconut oil melted
- 6 Eggs
- Generous pinch of sea salt
- To make the crepes:
- In a large blender, blend all ingredients for the crepes until smooth and well combined. Place in the refrigerator for 30 minutes, to let the coconut flour begin absorbing some of the liquid.
- Preheat a VERY NON-STICK *** (read notes) 10 1/4 inch pan on medium-low heat. A light rub of coconut oil is a good idea if your worried about the non-stickiness of your pan. ****
- Pour a scant 1/4 cup (just under 1/4 cup, or 3.5 Tbsp) into the pre-heated pan and swirl around until the pan is evenly coated.
- Cook until the outsides of the crepe darken and the inside feels just set, this takes 4-6 minutes depending on your pan. Mine were perfect about 4.5 minutes.
- Very gently pick up the crepe and gently flip over. Cook until the other side is just set, only another 20-40 seconds, you don't want to dry them out! Repeat until all the batter is used, storing the crepes in the fridge on a plate as you cook them. You want them nice and cold when you put the cream on! You should end up with 17 crepes.
- To make the cream:
- Place the coconut cream, honey, lemon zest, lemon juice and vanilla extract into a large bowl. Using an electric hand mixer, beat until smooth and well combined, scraping the sides down as necessary. Set aside 1/4 cup of the cream for later use.
- To assemble:
- Place one cool crepe down on a plate, or cake stand, and top with 1 heaping Tbsp of the coconut cream. Using an offset spatula (this will make your life so much easier!) spread it thinly over the entire surface of the crepe. It won't totally cover the crepe, and it does not need to look pretty! You won't see the layers.
- Lay 2 Tbsp of the thinly sliced strawberries flat on top of the crepe, spreading them out evenly. Repeat the same process until all the crepes are used.
- On the last layer, you should have some strawberries left over, as well as the reserved 1/4 cup of coconut cream. Carefully spread the remaining cream evenly over the center of the top crepe, spreading almost to the edges. Assemble all the remaining strawberries in a pile in the center of the cake.
- Refrigerate for at least 1 hour to set the coconut cream.
- Slice and DEVOUR!
*I use the Thai Kitchen pre-canned coconut cream. Each can has about 1 cup of coconut cream in it,after draining the liquid out, so you'll need two cans, and use the remaining on something delicious!
You can also buy two cans of FULL-FAT coconut milk and leave them in the refrigerator overnight. The next morning, flip them upside down, open them and drain out the liquid. You'll be left with coconut cream!
**They should actually be called "large lemons." Don't try the buy the normal sized lemons that just look the largest, or your cake won't have a nice lemon flavor!
***These crepes can be sticky, so make sure you use a really good quality non-stick pan. I originally made this recipe with a really old pan that has all it's non-stick goodness scraped off, and it did not work. I used it an excuse to get new pans and, voila! perfect crepes!
**** It really helps to preheat your pan for a good 5 minutes before starting to make the crepes, since the temperature is so low.
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Want more spring-time paleo desserts?
Paleo cakes from around the web:
Easy Vegan White Cake with Chocolate Coconut Frosting – Cotter Crunch
Paleo Lemon Cake with Lemon Curd – Cook It Up Paleo
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