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.
* 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!