This vegan chocolate crepe cake recipe is decadent, delicious, and good for special occasions or this weekend. Whatever you prefer!
Crepes are a breakfast or dessert staple in the part of Europe that I come from. Growing up, I had them most weeks with jam, Nutella or fruit. I LOVE crepes.
My mum used to make them often, and I loved waking up to freshly made crepes in the morning. It brings back some fond memories of my childhood.
The process of veganising crepes
When I first became vegan, I thought I would have to say goodbye to crepes forever. Little did I know that there are many substitutes for eggs and dairy milk.
Oh, and they can be made gluten-free as well. When I do that, I usually use a good all-purpose gluten-free flour.
The idea for a crepe cake came about when Michael asked me a few years ago to make one for his birthday but using something as close to Nutella as possible. I wanted to create a healthier (and vegan) version of it, so it’s a pretty simple and easy filling to make.
This post may contain affiliate links, for which we earn a small commission at no additional cost to you. Read our full disclosure here.
Some tips for making this vegan chocolate crepe cake
If you want the sauce to be runnier, you can add some more soy milk to it. I like the consistency of this recipe because it keeps well inside together.
You can always thin out the last little bit that you put on the top to pour over as pictured. You can also use a vegan Nutella that can be bought in a jar such as vego spread or rawtella. The only thing that can be a problem is the cost. You would need around three jars of each one to be able to cover all the crepes.
One other thing that I love with this vegan chocolate crepe cake is some coconut whipped cream. It goes perfectly with this cake as it can be a little on the heavy side. You could also eat it with a velvety chocolate ganache if you want something a little thicker.
My mums special secret to making crepes even better and for those of you, like me, that struggle with digesting gluten-based foods, is to use an enzyme that helps in baking and cooking that you can find here.
You can always halve the ingredients to make a generous amount of crepes for Sunday morning breakfast. Maple syrup is my favourite topping on crepes. What do you like on yours?
Other recipes you’ll love:
- Vegan Chocolate and Pear Loaf Cake
- Vegan Banana Cake with a Chocolate Ganache
- Classic Vegan Chocolate Cake
- No-Bake Vegan Chocolate Mousse Cake
- Naked Sacher Torte (Vegan & GF)
If you can’t eat it all at once, pop it back on the pan (I take half of it so that it’s not as tall) on low heat and cover with a lid to trap the heat. Do this for about 5-10 minutes and serve with some whipped coconut cream.
Join the MV community
You’ll get a neat summary of our content each week, as well as some behind the scenes of what’s happening! See you on the inside 😉