This many-layer crêpe is filled with a coconut chocolate mouse and topped with whipped coconut cream and fruit. It is light, sweet, and just so happens to be dairy-free, too.
By Anja & Sandra Dear
The layers in this cake look amazing, a lot like the favourite Hungarian Dobos Cake. The cream is a fluffy coconut chocolate mouse, a vegan frosting I like to use a lot in my desserts. Topped with coconut cream and fresh fruits, sprinkled with chopped mint leaves for extra freshness. If I could do it with one pan, one bowl and a whisk, I believe anyone can. 
Chocolate Coconut Mousse Crêpe Cake
Description
This many-layer crêpe is filled with coconut chocolate mouse and topped with whipped coconut cream and fruit. It is light, sweet, and happens to be dairy-free.
Ingredients
Crepes
- 1 1/2 cups flour
- 5 tablespoons brown sugar
- 1 teaspoon baking powder
- 2 1/2 cups almond milk
- 1 tablespoon melted coconut oil + more for cooking
The coconut chocolate mouse frosting
- 1 1/2 cans of coconut milk
- 100 g (3.5 ounces) vegan dark chocolate
- 5 tablespoons brown sugar
The coconut cream and fruits
- 1/2 can coconut milk
- 5 tablespoons brown sugar (or powdered sugar)
- 2 nectarines
- 1 mango
- fresh mint leaves
Instructions
The crepes
- In a large bowl mix all dry ingredients. Add milk and oil, stir well. Leave to rest for a few minutes for up to two hours.
- Heat a crepes pan, melt a small amount (1/4 teaspoon) of coconut oil. Add ¼ cupfuls of batter and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes. You should get about 20 crepes.
- Cool down the crepes. You can even put them in freezer for half an hour.
The coconut chocolate mouse frosting
- Chill the coconut milk can in the fridge overnight. It should divide into two parts – creamy and liquid. Use the creamy part from 1 and 1/2 cans, store liquid for smoothies or curries.
- In a double boiler melt the creamy part of the coconut milk. Add the chocolate and sugar. If your chocolate is already sweet, use less sugar or non. Whisk well until melted.
- Put in the freezer to chill.
- When it is cold, whisk with a mixer until you get a fluffy mouse.
The coconut cream and fruits
- Peel the mango and slice it. Cut the nectarine into wedges.
- Use the remaining of the coconut milk – the 1/2 of the creamy part, and add the sugar. Whisk it well until it starts forming peaks.
To assemble
- Start with a crepe and frost it wit a thin layer of mouse. Cover with another crepe and frost it again. Repeat until you use all the crepes, just leave the top one unfrosted.
- Chill the cake in fridge. Right before serving make the coconut cream and spread it over the top.
- Decorate with fresh fruits and mint leaves. Serve with more fruits.
- Category: Dessert, Cake
