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Vegan Blue Spirulina Mille Crepe Cake

Vegan Blue Spirulina Mille Crepe Cake

Shoo away your Monday blues with this yummy vegan crepe cake. It is just what you need to kick-start your day and the perfect way to spice things up for the week ahead.

  • Prep Time: 20 MINUTES
  • Cook Time: 1 hour + chilling time (1 hour)
  • Total Time: 2 hours 20 minutes
  • Yield: 1 12" CREPE CAKE 1x
  • Author:
  • Joyce Mrad

Scale

Ingredients

  • 1 cup all-purpose flour
  • 1/8 tsp. pink salt
  • 1 tsp. blue spirulina powder
  • 1 ½ cup unsweetened almond milk (or plant-based milk of your choice)
  • 1/4 cup unsweetened applesauce
  • 2 tbsp. melted coconut oil + more for frying

FOR THE FILLING:

  • 2 cups vegan whipped cream
  • 1/3 cup icing sugar to taste

Instructions

  1. Use a medium-sized mixing bowl to sift and combine all the dry ingredients. That includes flour, salt, and blue spirulina powder.
  2. Whisk your apple sauce & almond milk in a smaller bowl.
  3. Pour ¼ of the mixture, at a time to the other bowl. Whisk while you add the batter.
  4. Add coconut oil into your crepe mix. Whisk until you get a silky smooth texture. Avoid lumps and clumps to ensure that you get paper-thin crepes.
  5. Cover the crepe batter with plastic wrap and pop it in the fridge.
  6. Refrigerate overnight (or at least 1 hour) to set the batter.
  7. Heat the frying pan/crepe pan by keeping the stove at a high medium heat.
  8. Then grease and season the pan with oil before pouring ¼ cup of crepe batter. The shorter sides make flipping them easier. Make sure that your batter spreads evenly.
  9. Cook crepe for 30 secs-1 min. (or until it is cooked).
  10. Flip over to cook the remaining side (30 secs).
  11. Repeat step 8-10 for the rest of the batter. You might have to adjust the heat to prevent the crepe from burning.
  12. Stack your crepes on a serving plate or baking sheet while you cook the remaining batch.

ASSEMBLE THE CAKE:

  1. Whip the cream till quite stiff, mix in the icing sugar.*
  2. Put the first crepe onto a flat plate and then put about 3-4 tablespoons of whipped cream on the crepe.
  3. Use an offset spatula to spread thin, even layer of cream to the very edge of your crepe.
  4. Place a crepe on top and repeat with adding cream and crepes until you’ve used up all of your crepes.
  5. Refrigerate the crepe cake for about 1 hour before serving.

 


Notes

Although I don’t add refined sugar in my recipes, I added a pinch of powdered sugar when preparing the filling, as it helps the cream become extra fluffy and silky.

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