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 flour
- 5 tablespoons brown sugar
- 1 teaspoon baking powder
- 2 1/2 cups almond milk
- 1 tablespoon melted coconut oil, plus more for cooking
- 1 1/2 cans coconut milk (for mousse)
- 1/2 cup cocoa powder
- 1/4 cup maple syrup
- 1 teaspoon 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.
