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Pumpkin Spice Latte Crêpe Cake With Coffee Frosting [Vegan, Gluten-Free]
This crêpe cake has all the flavors of a pumpkin spice latte with a touch of creamy coconut! It’s an impressive, gluten-free dessert that's perfect for the holidays! You'll fall crazy-in-love with a stack of tender, soft, spicy crêpes layered with swirls of coconut cream and rich, thick healthy pumpkin... Read More
Ingredients You Need for Pumpkin Spice Latte Crêpe Cake With Coffee Frosting [Vegan, Gluten-Free]
How to Prepare Pumpkin Spice Latte Crêpe Cake With Coffee Frosting [Vegan, Gluten-Free]
- Heat your oven to 350°F.
- In a high-powered blender, combine all the ingredients for the crêpes and blend until smooth and well-mixed.
- Let the batter stand for 3 minutes to bind. While it stands, lightly grease your non-stick pan with coconut oil and heart over just under medium heat.
- Once the batter has sat for 3 minutes, pour a scant (just under) 1/3 cup into the center of the pan, swirling around the pan as you pour the batter in. You need to do this quickly so that the batter doesn't begin to cook before it reaches the edges. The crêpes will be a little thicker than your normal crêpe.
- Cook until the edges are crispy and the top feels set about 3-4 minutes. Quickly flip and cook an additional minute until the crêpe feels tender but cooked. Transfer to a plate and repeat with all remaining batter, lightly wiping the pan with oil every few crêpes. You should end up with 22-23 crêpes.
- While you cook the crêpes, stir together all the ingredients for the pumpkin pie filling and pour into a medium, oven-safe dish.
- Bake until the mixture darkens and begins to reduce and thicken, stirring every 15 minutes to avoid a thick skin forming on top of the filling. This takes about 55 minutes to an hour. Once cooked, let cool at room temperature until the crêpes are done.
- Once the crêpes are done, place them, along with the pumpkin pie filling, into the refrigerator to cool about 45 minutes to an hour.
- In a large bowl, beat together the coconut cream.
- Place one cooled crêpe onto a cake stand and gently, using an offset spatula, spread just under 2 tablespoons of the cooled pumpkin pie filling (the one you baked) evenly over it.
- Place another crêpe on top, and spread a lightly heaping tablespoon of the coconut cream on it, gently spreading out. The crêpe won't be covered as thick as the layer with the pumpkin pie filling; this is normal. Repeat with all the crêpes, alternating between the two different fillings.
- Once the layers are done, spread a very thin layer of the coconut cream frosting over the entire cake to seal in all the sides. Refrigerate for 1 hour.
- Once chilled, Spread the rest of the cream all over the cake and garnish with coffee beans. Refrigerate for at least 3 hours or overnight to set the cream.
Notes
- You need to use a very good, 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 tablespoons of coconut water into the blender with the batter. - Do not use your ground coffee as is. Instead, use a spice grinder to grind it and sift your coffee once ground so you don't get brown chunks in your frosting.
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Christine Ortiz
Kerry Lola Carolyn Lakin
Are you tagging me because your going to make it for me? ?
That looks amazing ?
Hallie Leigh Taylor