Coconut Crepe Cake With Chocolate Mousse Recipe

Name: Coconut Crepe Cake With Chocolate Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CREPES:; 1-1/2 cup All-purpose Flour; 3 Tablespoons Ground Flax, Combined With Below Amount Of Water To Make A Flax Egg; 9 Tablespoons Water; 1-1/2 cup Unsweetened Almond Milk; 1/8 teaspoons Ground Sea Salt; 3 Tablespoons Unsweetened Applesauce; 1/8 teaspoons Cinnamon; 1/8 teaspoons Nutmeg; Coconut Oil Spray; FOR THE WHIPPED CREAM:; 1 can (15 Oz. Size) Full Fat Coconut Milk, Refrigerated Overnight; 1/2 cups Confectioner's Powdered Sugar; 1/2 teaspoons Pure Vanilla Extract; FOR THE FILLING:; 1 Ripe Avocado, Peeled And Pitted; 2 cups Dates, Soaked In Water For 15 Minutes And Drained, Then Pitted; 1 cup Unsweetened Cocoa; 3 Tablespoons Maple Syrup; 1-1/2 cup Almond Milk; 1 teaspoon Pure Vanilla Extract; 1/4 teaspoons Ground Sea Salt; FOR THE TOPPING:; 1/4 cups Unsweetened Shredded Coconut

Servings: persons

FOR THE CREPES:
1-1/2 cup All-purpose Flour
3 Tablespoons Ground Flax, Combined With Below Amount Of Water To Make A Flax Egg
9 Tablespoons Water
1-1/2 cup Unsweetened Almond Milk
1/8 teaspoons Ground Sea Salt
3 Tablespoons Unsweetened Applesauce
1/8 teaspoons Cinnamon
1/8 teaspoons Nutmeg
Coconut Oil Spray
FOR THE WHIPPED CREAM:
1 can (15 Oz. Size) Full Fat Coconut Milk, Refrigerated Overnight
1/2 cups Confectioner's Powdered Sugar
1/2 teaspoons Pure Vanilla Extract
FOR THE FILLING:
1 Ripe Avocado, Peeled And Pitted
2 cups Dates, Soaked In Water For 15 Minutes And Drained, Then Pitted
1 cup Unsweetened Cocoa
3 Tablespoons Maple Syrup
1-1/2 cup Almond Milk
1 teaspoon Pure Vanilla Extract
1/4 teaspoons Ground Sea Salt
FOR THE TOPPING:
1/4 cups Unsweetened Shredded Coconut

1
For the crepes:
2
In a large mixing bowl, combine all of the crepe ingredients (except baking spray) and stir with a large spoon until blended.
3
Spray a medium griddle or saucepan over medium heat with coconut or vegetable oil. Add 1/4 to 1/2 cup of crepe mix to pan and spread batter evenly around the pan. Cook for about 2 minutes, flip, and cook another 2 minutes or so, until crepe is starting to brown on both sides. Remove cooked crepe to a plate and repeat with the rest of the batter. This will make about 12-13 crepes. When finished cooking the crepes, don't clean the skillet just yet! You can use it to toast the coconut.
4
Next make the coconut whipped cream (you'll need half of it to add to the filling). Tip: Use a stainless steel bowl. Put the bowl and the wire whisk in the freezer for a few minutes before whipping; the colder the better. Into the cold bowl, add the coconut cream (the solid part from the refrigerated can of coconut milk), confectioners' sugar and vanilla. Using a hand blender, blend for a few minutes or until soft peaks form.
5
Add all of the filling ingredients and half of the coconut whipped cream into a food processor or blender. Blend until smooth using a mix of high and low speed, and the occasionally pulsing. Occasionally, scrape the mix off the sides and blend again. Get the mixture as smooth as possible.
6
To make the cake, layer the crepes with a layer of chocolate mousse (about 3-4 tablespoons) between them. Continue stacking crepe, mousse, crepe, mousse, etc. The top layer should be the mousse.
7
In the same skillet you used for the crepes, heat the pan over medium heat. Spray the pan with coconut oil, and toast coconut in the crepe pan until just starting to brown. It should only take a minute or two if the pan is hot. Sprinkle cake with toasted coconut and whipped cream. Cut and serve.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: FOR THE CREPES:, 1-1/2 cup All-purpose Flour, 3 Tablespoons Ground Flax, Combined With Below Amount Of Water To Make A Flax Egg, 9 Tablespoons Water, and more.

Yes, Coconut Crepe Cake With Chocolate Mousse falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Crepe Cake With Chocolate Mousse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions