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Vegan Pumpkin Spice Latte Crepe Cake - This Vegan Crepe Cake tastes like a pumpkin spice latte with a touch of coconut! It's an impressive, gluten free dessert for the holidays that's under 250 calories a slice! | Foodfaithfitness.com | @FoodFaithFit

Pumpkin Spice Latte Vegan Crepe Cake

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!
*Total times include chilling time as well (except for the final chilling time) please read all steps carefully before making this cake.
Course Dessert
Cuisine American
Prep Time 3 hours
Cook Time 1 hour 30 minutes
Total Time 4 hours 30 minutes
Servings 12 servings


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


  • 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.


* 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!