05/02/2025Pastries - Crepes, doughnuts and waffles - Desserts
Vegan Tiramisu-Style Crêpe Cake
Servings
8
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)
Add to a shopping list
Unlock the memberarea
Unlock meal plans
Unlock all recipes
New exclusive recipes each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
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.
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
For hosting
1h05Pistachio and Passion Fruit Tart
For hosting
1h07Vegan Hazelnut Celebration Cake
For hosting
45 minVegan Strawberry Charlotte
Autumn / Winter
1h15Vegan Bourdaloue Tart (Pear Amandine)
For hosting
1h55Mango Vegan Pavlova
For hosting
1h15Vegan Tiramisu
For hosting
1h55Easy Berries Vegan Pavlova
For hosting
1h00Vegan Cherry, Lemon, and Strawberry Shortcake
Subscribe to unlock all recipes and support my work.
elinestable.com/subscriptions
Vegan Tiramisu-Style Crêpe Cake
For: 8 serv.Difficulty: MediumPreparation: 45 minCooking: 45 min
Ingredients
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)
Steps
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.