Ingredients
For the Ganache:
- 1/2 cup full-fat coconut milk
- 2 tablespoons 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 agave
Instructions
For the Ganache:
- In a medium saucepan, whisk the coconut milk and 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 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!
