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Tiramisu Crepe Cake

Tiramisu Crepe Cake is the perfect Paleo and gluten-free dessert! Since this recipe is Paleo and gluten-free, it’s great for allergy-friendly folks! You wouldn’t know by tasting it, but this Tiramisu Crepe Cake is free from gluten, grains, dairy, and soy. The flavors are spot-on, and the texture is great — it’s the perfect dish for brunch!

Tiramisu Crepe Cake

This recipe is based on Taylor Kiser’s Paleo Crepes Cake with Lemon Strawberry Coconut Cream. I modified her recipe for crepe batter by adding coffee instead of almond milk, and I used my own recipe for my coconut cream filling. Taylor shares a ton of healthy Paleo, gluten-free, and vegan recipes on her blog, Food Faith Fitness. I love following her because her photography is exquisite and her food is always delicious! This Moroccan Sweet Potato Salad is delicious, by the way! 😉

Tiramisu Crepe Cake

I had so much fun making this Tiramisu Crepe Cake! It is such a cool, creative dessert to whip up, and it’s sure to impress everyone! I made a crepe cake about two years ago, but it was really bad! The crepes were thick and rubbery and the frosting was just gross (I made it with palm shortening — bad idea). This crepe cake is much better. It has layer upon layer of almond-flavored whipped coconut cream, sandwiched between delicate coffee crepes. I added a dusting of cocoa powder on top for good measure (because duh).

Although you can really eat this crepe cake whenever . . . because you’re a free human being and you can do whatever you want . . . I suggest brunch or dessert. I shared this recipe with Easter in mind, because we always go to Easter brunch with our grandparents & they have a ton of dessert there. If brunch isn’t your thing OR you don’t want to wait that long (Easter is a week and a half away, for crying out loud), go ahead and make this Tiramisu Crepe Cake now. For lunch. Or a midnight snack.

Tiramisu Crepe Cake Tiramisu Crepe Cake

I had such a love-hate relationship with this photo shoot. The light was really tricky while I was photographing because it was super overcast and stormy outside. Stormy light can be nice if you have one direct light source (ex/ a window) that’s right by the place you’re shooting. This kind of light often makes colors more vibrant, but it didn’t help in my case because this dessert was fairly monochromatic and high-contrast. I liked the photos okay before editing (they were a little flat and boring) but after I edited them I loved them! The photo right above is actually my favorite . . . it was also the last photo I took. I had finished shooting & thought I was done, then realized that the bite of cake on my fork looked really, really cool. And voila! Awesome photo opp!

Tiramisu Crepe Cake

This was another one of my favorite photos. I mean, look at that. Doesn’t that just make you want to eat this crepe cake? I really hope so, because it’s delicious! You can’t really go wrong with crepes, coconut cream, and coffee. Speaking of, do you take your crepes with Nutella or without? The last time I had crepes with Nutella was approximately two and a half years ago, but I still remember it because it was freakin’ delicious!!! <– And yes, all three exclamation points were necessary.

Tiramisu Crepe CakeCrepes with Nutella and strawberries are mouthwatering, but I think this crepe cake is even better — it has more of a “wow” factor, no? Also, it has whipped coconut cream . . . one of the best things in the universe. Coconut cream is the perfect addition to everything, like these other crepes, these chia parfaits, or this matcha frappuccino.

Tiramisu Crepe Cake Tiramisu Crepe Cake

Yum.

Print Recipe
Tiramisu Crepe Cake
Tiramisu Crepe Cake
Course Dessert
Prep Time 45 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Coffee Crepes
Amaretto Coconut Cream
Course Dessert
Prep Time 45 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Coffee Crepes
Amaretto Coconut Cream
Tiramisu Crepe Cake
Instructions
  1. Using a blender or food processor, combine the crepe ingredients until they are smooth. Chill the crepe batter in the fridge for at least 30 minutes, to allow the coconut flour to absorb moisture.
  2. Preheat a non-stick pan over medium-low heat. Once the pan is hot, add a drizzle of oil and pour in a scant quarter cup of crepe batter. Working quickly, swirl the pan to smooth the crepe batter all over the bottom of the pan.
  3. Cook the crepe for 2-4 minutes, or until it is set and the edges begin to lift off the pan. Time varies by stove; I have an electric stove and my crepes were done on one side after about two minutes.
  4. Ease a plastic (not metal!) spatula underneath the crepe, being sure to loosen all edges. Flip the crepe and cook for about 30 seconds on the other side. Remove the crepe from the pan and repeat with the rest of the batter.
  5. Once all of the crepes are done, chill them until they are completely cold. I chilled mine overnight and assembled the cake in the morning.
  6. To make the coconut cream, whip the cream, almond extract, vanilla extract, and honey (or other sweetener) together until light and fluffy.
  7. Assemble the cake by spreading about two tablespoons of coconut cream on top of a crepe, then layering another crepe on top. Repeat the process until no more crepes or coconut cream remain. Dust the top of the last crepe with cocoa powder and serve immediately.*
Recipe Notes

Crepe recipe adapted from Taylor Kiser @ Food Faith Fitness. Original recipe here.

Note: This recipe is not nut-free, as a kind person on Instagram reminded me. The recipe contains no almond flour, but it does contain almond milk. If you are allergic to nuts, replace the almond milk with any other type of plant milk that works for you!

* Although you should serve this cake immediately, it will keep in the fridge for a few days without getting soggy.

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