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
- Total Time: 60 minutes
- Yield: 8 servings 1x
Description
This many-layer crêpe cake is filled with a luscious coconut chocolate mousse and topped with whipped coconut cream and fresh fruits, offering a light and sweet dairy-free dessert.
Ingredients
- 1 1/2 cups (360 ml) flour
- 5 tbsp brown sugar
- 1 tsp baking powder
- 2 1/2 cups (600 ml) almond milk
- 1 tbsp melted coconut oil, plus more for cooking
- 1 1/2 cans coconut milk (for mousse)
- 1/2 cup (120 ml) cocoa powder
- 1/4 cup (60 ml) maple syrup
- 1 tsp vanilla extract
- 1 can coconut cream (for topping)
- Fresh fruits of choice (for topping)
- Chopped mint leaves (for garnish)
Instructions
- In a large bowl, mix flour, brown sugar, and baking powder. Gradually add almond milk and melted coconut oil, stirring until smooth. Let the batter rest for a few minutes or up to two hours.
- Heat a crêpe pan over medium heat and lightly grease with coconut oil. Pour a small amount of batter into the pan, swirling to cover the surface. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another minute. Repeat with remaining batter.
- For the coconut chocolate mousse, refrigerate the coconut milk cans overnight. Scoop out the solidified cream into a bowl, leaving the liquid behind. Add cocoa powder, maple syrup, and vanilla extract. Whisk until smooth and fluffy.
- To assemble the cake, place one crêpe on a serving plate. Spread a thin layer of coconut chocolate mousse over the crêpe. Repeat layering with remaining crêpes and mousse.
- For the topping, whip the coconut cream until soft peaks form. Spread over the top layer of the crêpe cake.
- Top with fresh fruits and sprinkle with chopped mint leaves. Serve immediately or refrigerate until ready to serve.
Notes
- Refrigerate the coconut milk overnight to separate the cream for the mousse.
- Use a non-stick crêpe pan for best results.
- The cake can be made a day in advance and stored in the fridge.
- Garnish with seasonal fruits for a fresh touch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 18
- Carbohydrates: 45
- Fiber: 4
- Protein: 5
- Cholesterol: 0
Frequently Asked Questions
Can I use a different type of cream instead of coconut cream for the topping?
While coconut cream is recommended for its flavor and texture, you can substitute it with any non-dairy whipped cream if you prefer, but it may alter the taste.
What type of chocolate should I use for the coconut chocolate mousse?
Using a high-quality dark chocolate is ideal for the mousse, as it will enhance the rich flavor; make sure it’s vegan if you want to keep the entire recipe plant-based.
How do I ensure my crêpes are thin and evenly cooked?
Use a non-stick pan and pour a small amount of batter, swirling it quickly to spread it thinly; cook each crêpe for about 1-2 minutes on each side until lightly golden.
