Vegan Apple Crepe Cake

A unique spin on dessert with this Vegan Apple Crepe Cake!

An easy to make crepe batter with equally easy fresh apple compote as the filling!

Or just keep it simple!

Forget the cake and just stuff some warm sauteed cinnamon apples into a crepe and call it a good day!

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Notes for Success:

Crepes are actually pretty easy to make as long as you have a blender or food processor and a non stick crepe or saute pan

Technically crepe batter should thicken after it’s been blended
As you will see many recipes stating to let the batter sit in the refrigerator for an hour to overnight
However I confess at times I have cooked these up immediately after blending with great results!

The actual crepes can also be made in advance and stored in the freezer for up to a month
As long as you layer them on a sheet pan or some type of container with parchment paper lining between each crepe.
They thaw quickly at room temperature making your assembly day a breeze.

Apple compote can be made several days in advance to make your life easier when it comes time to assemble this cake.

WATCH HOW TO MAKE THIS APPLE CREPE CAKE

Vegan Apple Crepe Cake

Vanilla crepe cake layered with fresh apple compote! An easy yet elegant dessert option!

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings 12

Ingredients

  

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For the Crepes

• 3 cup All Purpose Flour 375g
• 2 Tbs Cornstarch 20g
• 6 Tbs Granulated Sugar 85g
• 2 teaspoons Baking Powder 10g
• ¼ teaspoon Salt
• 6 Tbs Coconut Oil Melted 85g
• 4 cup Plant Milk 475ml
• 2 teaspoon Vanilla Extract 10ml
• 1 Recipe Apple Filling

Instructions

 

• Combine all the crepe ingredients together in a high speed blender or food processor & process smooth on medium speed for 1 minute
• Transfer to a clean container & refrigerate for 1 hour our overnight
• Meanwhile prepare the Apple Filling Recipe according to the instructions on that post, then with a stick blender puree it up to chunky consistency so it is spreadable between the thin crepe layers
• Stir the crepe batter well before frying then get your 9" nonstick skillet hot &spray it lightly with coconut oil
• Pour approximately ¼ to ½ cup of crepe batter into the pan rotating the pan with your wrist so the batter covers the entire surface quickly & evenly *see video
• Cook for approximately 30 seconds to 1 minute then flip it over & cook for another 30 seconds to 1 minute or until just starting to get golden
• My stove setting goes from 1 (Low) to 10 (High) I had it set at 8 the whole time
• Transfer to a sheet pan lined with parchment paper & repeat until all the crepe batter is finished. You will layer each crepe in between parchment on the sheet pan as you go.
• Assemble the cake as shown in the video tutorial by spreading approximately ¼ cup of filling between each crepe & continue until all the crepes are used.
• Sprinkle with powdered sugar & serve with ice cream or whipped cream

Video

Notes

Storage Unfilled crepes can be stored in the freezer layered with parchment paper between each one~ wrapped well for up to 1 month.
Thaw them at room temperature or heat them in a low oven to warm before assembling the cake or using as filled stuffed crepes
Assembled crepe cake should be stored in the refrigerator for up to 1 week and can be served warm or cold

Tried this recipe?Let us know how it was!