Chocolate Coconut Mousse Crêpe Cake

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

Chocolate Coconut Mousse Crêpe Cake

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

Chocolate Coconut Mousse Crêpe Cake

Chocolate Coconut Mousse Crêpe Cake

Chocolate Coconut Mousse Crêpe Cake
 
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.
Author:
Recipe Type: Dessert, Cake
Ingredients
Crepes
  • 1½ cups flour
  • 5 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 2½ cups almond milk
  • 1 tablespoon melted coconut oil + more for cooking
The coconut chocolate mouse frosting
  • 1½ cans of coconut milk
  • 100 g (3.5 ounces) vegan dark chocolate
  • 5 tablespoons brown sugar
The coconut cream and fruits
  • ½ can coconut milk
  • 5 tablespoons brown sugar (or powdered sugar)
  • 2 nectarines
  • 1 mango
  • fresh mint leaves
Instructions
The crepes
  1. 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.
  2. 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.
  3. Cool down the crepes. You can even put them in freezer for half an hour.
The coconut chocolate mouse frosting
  1. 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 ½ cans, store liquid for smoothies or curries.
  2. 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.
  3. Put in the freezer to chill.
  4. When it is cold, whisk with a mixer until you get a fluffy mouse.
The coconut cream and fruits
  1. Peel the mango and slice it. Cut the nectarine into wedges.
  2. Use the remaining of the coconut milk - the ½ of the creamy part, and add the sugar. Whisk it well until it starts forming peaks.
To assemble
  1. 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.
  2. Chill the cake in fridge. Right before serving make the coconut cream and spread it over the top.
  3. Decorate with fresh fruits and mint leaves. Serve with more fruits.
 

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