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!
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! 😉
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.
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!
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.
Crepes 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.