Chocolate Raspberry Crepe Cake (Vegan Gluten-Free)
This is the most fun cake to make for pancake day: layers of thin and delicious crepes make up this Chocolate Raspberry Crepe Cake. Layer the crepes with thick vegan cream or yoghurt, fresh raspberries and chopped chocolate.
Pancake day is fast approaching and if you want a change from the thick fluffy American-style pancakes we all love, then these delicious crepes are the answer. They are so easy to make and they are also so fun to stack and layer up like a cake. Fill each layer with a thin spread of thick vegan yoghurt or whipped cream, fresh raspberries and chopped dark chocolate for the tastiest Shrove Tuesday.
What are these crepes like?
These are so delicious, they are;
- Thin and golden
- Slightly crisp at the edges and so tender inside
- Easy to make and flip
- Quick to prepare
- Low sugar
- Easily gluten-free
- Great to prepare ahead and meal prep
- When stacked up they are like slicing into a delicious chocolate raspberry cake
If you already want to make these crepes, skip ahead to the recipe card below. Or, first let’s discuss the ingredients and method in more detail.
What ingredients go into this crepe cake?
For the crepes, we only need a few ingredients:
- Plain flour: or you can use gluten-free plain flour, too. Make sure it is a 1:1 baking blend with xanthan gum to help bind the mix. Plain flour keeps these crepes light and tender.
- Sugar: just a little for a slight sweetness. To keep the colour plain, opt for white caster sugar which is also finer and mixes into the batter more easily. You could also use golden caster or coconut sugar, too.
- Salt: just a pinch for the flavour.
- Plant-based milk: any carton of milk will work here like oat, almond, coconut or soya.
- Sunflower oil: this is for greasing the pan. Other oil will wok although sunflower oil has the most natural flavour and colour, too. Butter may cause the crepes to burn, so I’d recommend oil.
And for the filling:
- Dark chocolate: any dairy-free chocolate tomorrow will be great ether milk or dark. I used the dark raspberry chocolate from Divine for these and it’s also the bar that inspired this Chocolate Raspberry Crepe Cake.
- Thick yoghurt or whipped cream: I prefer thick coconut yoghurt for a lighter crepe cake but whipped dairy-free cream is also delicious.
- Raspberries: break up the raspberries small so they fit in between the layers of the crepes and add in burst of berry-ness.
How do I make this Chocolate Raspberry Crepe Cake?
The crepe cake starts with making the crepes:
- Whisk together the crepe ingredients: to a smooth batter. It will be smooth and runny.
- Heat up a large non-stick pan: with a little oil.
- Add a few tablespoons of batter to the pan: you can either make larger crepes using 4-6 tbsp or smaller ones as shown here using 2-3 tbsp of batter.
- Quickly tilt the pan and use a spatula: to spread the batter into a thin round.
- Allow to cool till golden: then flip over.
- Cook on the second side: and keep somewhere warm while you make the rest of the crepes.
- Have all the crepes ready and the cream whipped: and start to assemble.
- Lay one crepe on a plate: and top with yoghurt or cream.
- Sprinkle over some chocolate and raspberries: and top with another crepe.
- Repeat to make the full crepe cake: and finish off with more yoghurt/cream, berries and chocolate.
- Dig in to the crepe cake: and enjoy!
Top tips when making this Chocolate Raspberry Crepe Cake.
While the crepe cake is easy, there are a few tips:
- For the pan: use oil and not butter in the pan to prevent it burning.
- Work quickly: to make sure the crepe batter spreads out evenly.
- Use a titled spatula: to help spread out the batter.
- The first couple of crepes are always the worst: count these as practise ones and don’t fret that the shape isn’t great.
- Stir the batter between crepes: to make sure it stays smooth and well mixed.
- Have fun: don’t take these too seriously and it doesn’t matter if the shapes aren’t perfect.
Are these crepes gluten-free and nut-free?
Yes these are nut-free, just check that your milk, chocolate and yoghurt/cream contain no nuts. As for gluten-free, use your preferred gluten-free flour for these crepes.
Do I have to make these into a cake?
You can eat these crepes as they are, either folded or rolled up like normal crepes as opposed to making them into a cake. They are delicious either way.
Can I use other fillings?
Yes, these crepes lend themselves to so many flavours and fillings. Try nut butter, chocolate spread, lemon and sugar, jam and try other fruits like banana, caramelised apple with some caramel sauce!
How long do these crepes last?
You can make the crepes ahead of time where they will last for 2-3 days in the fridge wrapped up well. Or you can freeze them, too, for up to 1 month. I like to layer the crepes with parchment paper to prevent them from sticking. You can then defrost them and warm up in a pan.
I love pancakes and breakfast food, what else can I make?
If you are looking for more pancake day and breakfast inspiration, how about my:
- Raspberry Tiramisu Pancakes
- Chunky Monkey Pancakes
- Chocolate Orange Blended Oats
- Easy Vegan Snickers Oats
- Salted Caramel Pecan Banana Bread Cinnamon Rolls
Chocolate Raspberry Crepe Cake (Vegan Gluten-Free)
This is the most fun cake to make for pancake day: layers of thin and delicious crepes make up this Chocolate Raspberry Crepe Cake. Layer the crepes with thick vegan cream or yoghurt, fresh raspberries and chopped chocolate.
Ingredients
- For the Crepes:
- 300g plain flour (or GF flour)
- 1 tbsp sugar
- A pinch of salt
- 600ml plant-based milk
- Sunflower oil, to grease To assemble the crepe:
- 50g dark chocolate, plus extra
- 300-400g thick yoghurt like coconut or use equivalent whipped cream
- Fresh raspberries, chopped small
Directions
- Make the crepe batter: whisk together the flour, sugar and salt and then whisk in the milk until smooth and no lumps of flour remain.
- Heat a large non-stick frying pan and wipe the surface with sunflower oil (it’s easy to use a pastry brush to do this or use a spray bottle).
- Once hot, allow 2-3 tbsp of batter per crepe for smaller ones or 4-6 tbsp for larger ones. As soon as the batter hits the pan, swirl it around and you can use an offset spatula to evenly spread out the batter, too.
- Fry for 2 minutes or until it is turning transparent and turning golden, flip over and cook on the second side. Transfer to a plate to keep warm and continue to make all the crepes (don’t worry if the first few are not as neat).
- Allow the crepes to cool as the yoghurt/cream is cold. Chop the 50g chocolate very small, or grate it.
- Once cool, add one crepe to a plate, spread with a thin layer of yoghurt/cream and a sprinkling of chocolate and repeat this process to build your crepe cake, adding in some chopped raspberries to some layers.
- Finish with a layer of yoghurt or cream, whole raspberries and some melted chocolate. Best eaten the same day or keep the crepes (without the filling) in the fridge for 1 day. You can store the crepes (without the fillings) for 2-3 days in the fridge or 1 month in the freezer – add sheets or parchment between the crepes to prevent them sticking. Warm back up in the pan.
I look forward to hearing what you think of this Chocolate Raspberry Crepe Cake so please let me know in the comments below. If you do make these crepes, I would love to see so please tag me in them. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With crepe cake love x
