05/02/2025Pastries - Crepes, doughnuts and waffles - Desserts

Vegan Tiramisu-Style Crêpe Cake

Name: Vegan Tiramisu-Style Crêpe Cake
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 8 serv.
Cuisine: Vegan
Ingredients: 200 g all-purpose flour; 150 g khorasan flour; 100 g spelt flour; 690 mL soy milk; 690 mL water; 50 g sugar; 1 pinch flower of salt; 1 espresso; 2 tbsp neutral oil; 375 mL soy milk; 305 g deodorized coconut oil; 375 mL plant-based yogurt; 60 g icing sugar; 1 espresso; 2 tbsp cocoa powder

For hosting Oven-free Italian cuisine Picnic

For: 8 serv.Difficulty: MediumPreparation: 45 minCooking: 45 min

It was my first time making a crêpe cake 🥹 It’s kind of a vintage dessert, but I feel like it’s making a comeback—I’ve seen quite a few popping up on social media lately!

Obviously, I love all coffee desserts, especially tiramisu, so I had to use it as inspiration for the flavors of this mille-crêpes. A whipped cream that mimics mascarpone chantilly—rich and coffee-flavored—layered with kamut flour crêpes also infused with coffee. And a dusting of cocoa powder on top for that guaranteed little cough when you take a bite 😅 It’s perfect, delicious, and still 100% vegan.

Servings

Ingredients

Cups

The crepes

-all-purpose flour 200 (g)
-khorasan flour 150 (g)
-spelt flour 100 (g)
-soy milk 690 (mL)
-water 690 (mL)
-sugar 50 (g)
-flower of salt 1 (pinch)
-espresso 1
-neutral oil 2 (tbsp)

The cream

-soy milk 375 (mL)
-deodorized coconut oil 305 (g)
-plant-based yogurt 375 (mL)
-icing sugar 60 (g)
-espresso 1

-cocoa powder 2 (tbsp)

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Steps

The day before, prepare the whipped cream base: heat the soy milk in a saucepan. Pour it into your blender over the coconut oil. Blend for one to two minutes. Pour into a jar and refrigerate overnight.
In a mixing bowl, whisk together the flours, sugar, and fleur de sel. Pour in the soy milk and whisk vigorously. Then add the water to finish the batter.
In an oiled pan over high heat, pour in a ladleful of crêpe batter. Cook for about 1 to 2 minutes on the first side. Flip the crêpe and cook for 1 more minute on the other side. Repeat the process until you have around 14 crêpes.
Prepare the tiramisu cream: Whip the chilled cream base using an electric mixer until fluffy. Once it’s well whipped, add the powdered sugar, yogurt, and cooled espresso.
On the first crêpe, spread a thin layer of cream. Place a second crêpe on top and repeat the process until all the crêpes are used. Finish with a generous layer of cream and a dusting of cocoa powder! It’s ready to serve.