Vegan Darkest Chocolate Crepe Cake

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

You need 1 ingredient. The key ingredients include: ["For the Crepes:", "Adapted from Bryanna and Martha Stewart", "1.5 cups soymilk", "1 cup unbleached flour", "1/2 cup medium firm tofu", "1/4 cup soy or chickpea flour", "2 T sugar", "1/2 tsp salt", "1/2 tsp baking powder", "1 tsp vanilla", "8 oz chocolate, finely chopped", "For the Mousse:", "Adapted from VCTOTW", "1 package Silken tofu", "1/4 cup soymilk", "2 Tbsp agave necter", "1 tsp vanilla", "2 Tbsp Creme de Cacao", "1/3 cup ""nutella"".

Yes, Vegan Darkest Chocolate Crepe Cake 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.