Vegan Tiramisu Crepe Cake

This Tiramisu Crepe Cake is the dreamiest stack of golden vegan lacey crepes layered with coffee, whipped cream and cocoa powder. Enjoy this Italian dessert-inspired pancake stack for the best start to the day.

I just love making pancakes and crepes (especially with Pancake Day or Shrove Tuesday coming up) and while I usually make oat protein pancakes or buckwheat pancakes, I have really got into crepes this year – thanks to this delicious stack. It really is a showstopper way to do pancake day and you can enjoy this all year round, any day of the week. I think it makes the perfect weekend brunch but they are so quick and easy to make, you can prepare them midweek too.

A Tiramisu Crepe Cake with a slice missing
Tiramisu Crepe Cake

Why will I love this crepe stack?

This crepe stack is amazing, it is:

  • Light, fluffy and golden
  • Layered with lacey simple vegan crepes
  • Packed with coffee, whipped cream and cocoa powder
  • Naturally vegan and nut-free
  • Quick and easy to make
  • Impressive to make for friends and family
  • Delicious for pancake day
  • A great weekend brunch
  • Great to make ahead for meal prep

If you already love the sound of these crepes then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The base of the crepes is easy:

  • Plain flour: this keeps the crepes nice and thin and pliable. I have not tried these with gluten-free flour, but I can imagine they would work.
  • Oat flour: I love adding oat flour to recipes as it adds fibre, protein and wholegrain goodness. Make your own oat flour by blending whole oats in the blender to a flour consistency.
  • Coconut sugar: for sweetness we only need a small amount of sugar. You can use caster, golden caster or light brown sugar, too.
  • Salt: for flavour.
  • Olive oil: for adding into the crepe mix to keep them supple and soft and then also more oil for the pan. I use a spay olive oil for the pan so that it is just lightly greased.
  • Lemon juice: this helps to further bind the batter as it reacts with the milk, creating a buttermilk. You can also use apple cider vinegar.
  • Plant-based milk: I use the delicious potato-powered plant-based from Dug for this recipe. It’s really smooth and creamy and can be used wherever you’d normally use milk. It also froths really well which was the inspiration for this frothy pancake stack. You can use your preferred plant-based milk here like oat, almond or coconut.

For the layers we need:

  • Vegan whipping cream: use a dairy-free double cream alternative to make the layers really fluffy and light.
  • Cocoa powder: for dusting in between the layers and on top. Cocoa or cacao work interchangeably.
  • Coffee: brew your favourite coffee, allow it to cool slightly and then spread over each crepe as you create the cake tower.

How do I make this?

This crepe cake is remarkably easy to make:

  • Whisk together the crepe batter: till smooth and then let it sit for 10 minutes.
  • Heat a non-stick pan with oil: and wait till it’s hot.
  • Pour in 2-3 tbsp of batter while tilting the pan: to create an even, thin crepe. Mine are 16cm in diameter, which fits my pan perfectly (I use the Our Place mini pan which is super non-stick).
  • Allow to cook for 2 to 3 minutes util golden: and then flip over and cook the second side.
  • Lay on a plate and allow to cool slightly: this means the cream won’t slide off.
  • Repeat to make all the crepes: at this point you can prepare the toppings or keep for another day.
  • Whip the cream and prepare the coffee: for the layers.
  • Place one crepe on a plate and brush with coffee: spread with some cream and dust with cocoa.
  • Repeat to use all the crepes: top the last crepe with coffee and then pipe or spread on more whipped cream and dust with extra cocoa powder

How long will this last?

Once made, this is best eaten the same day. But you can prepare the crepes 2-3 days in advance and keep them in the fridge, wrapped well, or in the freezer for 1 month. Allow to defrost before layering.

Is this gluten-free and nut-free?

These are nut-free (check your milk and cream) and you can try these out with gluten-free flour, but I have not done so. I recommend using a 1:1 baking blend of gluten-free flour that you always love to use.

Slicing into a slice of Tiramisu Crepe Cake with a fork
Tiramisu Crepe Cake

Are there any top tips?

These are easy to make, but here are a few tips:

  • Have a good non-stick pan: I just love my Our Place mini pan, they are the best non-stick pans ever and I cannot recommend them enough.
  • Be patient: the first crepe is never the best!
  • Make sure you allow them to cook through: before flipping over. The first few take longer as the pan is warming up.
  • If the batter is thickening up: add 1-2 tbsp more milk at a time. This is perfectly normal as the oats and flour are absorbing the liquid.
  • Lightly grease the pan every time: even in the non-stick pan, I still spry some oil in between each crepe.
  • Allow the crepes to cool before layering: otherwise, the cream will slide off.
  • If you don’t want to make the crepe cake: these are delicious rolled and filled like regular crepes with your favourite fillings.
Tiramisu Crepe Cake with two slices
Tiramisu Crepe Cake

What else can I make?

If you are looking for more ideas for Pancake Day, how about my:

A Tiramisu Crepe Cake with a slice missing

Vegan Tiramisu Crepe Cake

Yield: 1 (serves 2)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This Tiramisu Crepe Cake is the dreamiest stack of golden vegan lacey crepes layered with coffee, whipped cream and cocoa powder. Enjoy this Italian dessert-inspired pancake stack for the best start to the day.


For the Crepes:

  • 100g plain flour, sifted
  • 50g oat flour
  • 2 tbsp coconut sugar
  • A pinch of salt
  • 1 tbsp light olive oil
  • 1 tbsp lemon juice
  • 360ml plant-based milk, plus extra if needed
  • Oil, for frying

For the Filling:

  • 200ml vegan whipping cream
  • 2 tbsp cocoa powder
  • 30ml brewed coffee, cooled


  1. Make the crepe batter: whisk together the flour, oat flour, sugar and salt in a mixing bowl. Pour in the milk, olive oil and lemon juice and whisk to a smooth batter. Leave to rest for 10 minutes.
  2. To cook the crepes: heat a small non-stick frying pan with a little oil (use a spray or wipe the oil on with a kitchen towel) and once hot, add ¼ cup of batter into the pan, tilting the pan in a circular motion as you pour, to make an even crepe. Cook for 2-3 minutes until golden brown, then carefully flip over and cook on the second side for 1-2 minutes. My crepes are approximately 16cm in diameter.
    Keep the crepes on a parchment lined cooling rack and continue to make 10 similar crepes.
  3. Prepare the fillings: whip the cream until fluffy and light.
  4. Make the crepe cake: lay one crepe on a plate, brush over some cooled coffee, spread over 1 large tablespoon of whipped cream and dust with cocoa powder.
  5. Repeat with the second crepe and so on. Top the stack with the 10th crepe. If desired, transfer the cream to a piping bag with a round nozzle and pipe all over the top of the cake. Dust with cocoa powder.
  6. To enjoy: slice the cake and enjoy straight away. Keep leftovers covered tightly in the fridge for 1-2 days. You can prepare the crepes 2-3 days in advance, wrap the well and keep in the fridge or the freezer for 1 month.

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I look forward to hearing what you think of this Tiramisu Crepe Cake so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me,  I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With tiramisu crepe love x

p.s. this recipe was first made with Dug although all opinions are my own and this blog post is not sponsored.

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