Pumpkin Spice Latte Vegan Crepe Cake

Just letting you know that these layers of pretty, fall-flavored deliciousness are sponsored by my friends over at Bai!

This Vegan Crepe Cake has all the flavors of a pumpkin spice latte with a touch of creamy coconut! It’s an impressive, gluten free dessert for the holidays that’s under 250 calories a slice!

Just like the pumpkin spice magic cookie bars, you knew it was only a matter of TIME.

As in “time before I took the pumpkin spice addiction and made it into a CREPE CAKE.”

We’ve had crepe cake with pistachios and coconut cream, paleo crepe cake and a crepe cake with chocolate coffee ganache. I just kinda have this THING for them.

They make my heart happy. My eyeballs happy (uhhh, SO pretty!) AND my stomach happy.

There is ZERO negative things to fall crazy-in-love with about a stack of tender, soft, spicy crepes layered with swirls of coconut cream AND rich, thick healthy pumpkin pie FILLING.

W-I-T-H coffee. Because coconut milk + a dose of strong-brewed coffee goodness = PSL in crepe cake form.

You could even eat it FOR BREAKFAST (it IS a crepe) WITH your daily PSL. Usually, I would say “too much.”

But, let’s just be real with our inner-pumpkin-spice-obsessed-selves. There is NO such thing as too much pumpkin.

Before we get on the fast-track to YUMSVILLE and dive DEEP between those creamy, sweet layers if chewy crepes and let our taste buds land in notes of wake-up-your-senses coffee, let’s chat about the super-secret-but-now-not-so-secret-ingredient in these crepes: Bai!

Bai is no stranger to this neck of the internet world. We’ve used it in citrus upside down gluten free vegan muffins, a banana vanilla orange smoothie smoothie and blueberry coconut slow cooker oatmeal. It’s this crazy good, totally drinkable, antioxidant beverage-of-my-choice that I’ve been knocking back basically all day long. Liike, we’re talking addictive exotic flavors, only 5 CALORIES and 1 gram of sugar per serving and bonus points for packing in EXTRA caffeine and antioxidants.

A tasty, tropical trip for your taste buds that’s is going to aid in some major healthy-glowy skin factor? SO MUCH YES.

I used Bai Molokai Coconut Antioxidant Cocofusion as part of the VRY necessary liquid component to make a perfectly-tender, golden-brown crepe. Partially because it plays up the coconut vibes from the coconut cream, adding to the “latte” effect when your teeth sink through each addictive layer of spicy-sweet fall-flavor pumpkin HEAVEN.

But also because it’s one of my favorite flavors and I know that you will RLY RLY like it.

Covering all the bases.

I know what you’re thinking. Crepe cakes are HARD. But, my friends of the internet variety, let’s just banish all these wrong thoughts that are dancing around your heads right NOW.

I pinky promise you that they are actually not hard. Like, at all.

You know your favorite crockpot paleo cookies with chocolate chips? EASIER THAN THAT.

How-EV-ER. I cannot tell a lie and tell you that a crepe cake, to achieve maximum delicious and PRETTY potential, does not require some TIME.

BUT, I will also tell you that the time required is a VERY good time to catch up on your latest Netflix obsession. Not that I know anything about that.

You know, just giving you ideas.

You ALSO could (read: should) use that time to sample O-T-H-E-R Bai flavors (oh, HELLO Sumatra Dragonfruit!)

Now that, I do know something about. And you, my friend, need to get IN THE KNOW too.

Back to Molokai coconut swirled around with tiny bursts of ground coffee that explode with caffeine + goodness alllll OVER your mouth.

Actually. Let’s hang out on the ground up coffee for a sec. You might be thinking you can snag that bag of regular coffee grounds that you lovingly dump into your trusty, archaic coffee maker (maybe that’s just MY coffee maker style though) every single morning, and count on to make all your eye-ball-opening-wake-up-sleepy-self dreams to come true.

Sorry to crush your dreams…but, you can’t. Well, sort of can’t.

You CAN use them. But you MUST grind them down EVEN finer. Unless you like crunchy-in-a-bad-way coffee grains stuck between your teeth. Which, I’m just telling you, you don’t.

BUT, you WILL like the extra, deep, dark PUNCH of latte-flavored deliciousness that they add to this magical stack of possibly-dessert-or-possibly-breakfast.

PSL without having to leave the house and put on real pants?

NAILED IT.

Recipe

Pumpkin Spice Latte Vegan Crepe Cake

5 from 1 vote

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Serves: 12 servings

Prep: 3 hours

Cook: 1 hour 30 minutes

Total: 4 hours 30 minutes

Ingredients

For the crepes: *Read notes before cooking

• 3 Cups Strong brewed coffee chilled
• 2 Cups Oatmeal flour 205g, To see how to make your own in 1 minute click HERE
• 1 Cup Bai Molokai Coconut + additional for cooking **read notes
• 3/4 Cup Pumpkin puree
• 1/2 Cup Non-GMO Cornstarch
• 1/4 Cup Almond butter melted (about 30 seconds in the microwave)
• 1 1/2 tsp Pumpkin pie spice
• Pinch of salt

For the pumpkin pie filling:

• 1 1/2 Cups Pumpkin puree
• 1/2 Cup Agave
• 2 tsp Pumpkin pie spice
• 1 tsp Cinnamon

For the coffee frosting/filling

• 1 Cup Canned coconut cream
• 1 Cup Pumpkin puree
• 5 Tbsp Agave
• 1 Tbsp + 1 tsp Finely ground coffee beans sifted *** READ NOTES
• Coffee beans for garnish

Instructions

• Heat your oven to 350 degrees.
• In a high-powered blender, combine all the ingredients for the crepes and blend until smooth and well mixed.
• Let the batter stand for 3 minutes to bind. While it stands, LIGHTLY grease your VERY GOOD non-stick pan* with coconut oil, and place it just under medium heat (about setting 4 if your stove goes from 1-10 for a heat reading) I just dab a paper towel into the coconut oil and lightly rub the pan.
• Once the batter has sat for 3 minutes, pour a scant (JUST under) 1/3 cup into the center of the pan, swirling around the pan as you pour the batter in. You need to do this quickly so that the batter doesn't begin to cook before it reaches the edges. The crepes will be a LITTLE thicker than your normal crepe.
• Cook until the edges are crispy and the top feels set, about 3-4 minutes. Quickly flip and cook an additional minute until the crepe feels tender, but cooked. Transfer to a plate and repeat with all remaining batter, lightly wiping the pan with oil every few crepes. You should end up with 22-23 crepes. (**read notes about batter thickening as you cook it!)
• While you cook the crepes, stir together all the ingredients for the pumpkin pie filling and pour into a medium, oven-safe dish.
• Bake until the mixture darkens and begins to reduce and thicken, stirring every 15 minutes to avoid a thick skin forming on top of the filling. This takes about 55 minutes - 1 hour. Once cooked, let cool at room temperature until the crepes are done.
• Once the crepes are done, place them, along with the pumpkin pie filling, into the refrigerator to cool about 45 mins-to an hour.
• In a large bowl, beat together the coconut cream (I find it helps if you've let it sit at room temperature for about 20-30 minutes to soften. BUT DO NOT MICROWAVE IT, it'll melt, the pumpkin puree and agave until smooth and well mixed. Stir in the ground coffee ***
• Place one cooled crepe onto a cake stand and gently, using an offset spatula, spread just under 2 Tbsp of the cooled pumpkin pie filling (the one you baked) evenly over it.
• Place another crepe on top, and spread a lightly heaping Tbsp of the coconut cream on it, gently spreading out. The crepe won't be covered as thick as the layer with the pumpkin pie filling, this is normal. Repeat with ALL the crepes, alternating between the two different fillings. Note: I find it helps to gently pull away any really crispy edges, or pieces of crepe that flop over the sides of the other crepes as you layer, so that they are all equally sized.
• Once the layers are done, spread a very thin layer of the coconut cream frosting over the entire cake, to seal in all the sides. Refrigerate for 1 hour.
• Once chilled, Spread the rest of the cream all over the cake and garnish with coffee beans. Refrigerate for at least 3 hours - overnight to set the cream.
• DEVOUR.

Tips & Notes:

* These crepes do NOT work with a crepe pan or a not-very-good-quality pan. You need to use a VERY good, very non-stick 10 inch pan or your crepes will stick.
** The dough thickens up slightly as it sits, so you may need to stir in 2-3 Tbsp of Bai into the blender with the batter as you make the crepes. Don't add too much or the crepes won't hold together.
***Do not use your ground coffee as is, it's too chunky. Use a spice grinder to grind it smaller. If you don't have a spice grinder, you can use a small food processor (mine is 3 cups) but you will have to blend a lot more (at least 1/4 cup) in order for it to work. Then, just use 1 tbsp + 1 tsp of that. Also, please sift your coffee once ground, so you don't get ugly brown chunks in your frosting!

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Course:Dessert

Cuisine:American

Share your creationsTag @foodfaithfit and hashtag it #foodfaithfitness so I can see what you made!

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FOR THIS RECIPE, I RECOMMEND:

• T-Fal Non-Stick 10 inch Pan
• Bai Molokai Coconut
• Electric Hand Mixer
• Offset Spatula

THIS POST IS SPONSORED BY BAI. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER AWESOME BRANDS THAT FFF LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN.

KEEP IN TOUCH WITH BAI ON SOCIAL MEDIA: FACEBOOK / TWITTER / INSTAGRAM / PINTEREST 

WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 11  POINTS+: 6. OLD POINTS: 5

IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!

Want more vegan pumpkin desserts?

Pumpkin Spice Paleo Magic Cookie Bars

Pumpkin Edible Cookie Dough Cups with Kettle Corn

Pumpkin Blondies

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