A smaller-sized Lemon Lavender Crepe Cake that’s completely dairy free! This cake has hints of lemon, lavender and honey and is filled with a coconut cream based icing.
Oh yeah, I did it. I MADE A CREPE CAKE. Watch out, world.
TBH, (<–stands for “to be honest”, which took me too long to figure out), the reason this is a mini crepe cake is because I wanted it to stack up higher. Excellent reason, eh? You can absolutely make full size crepes and have it be only 8 layers and it’ll still taste the same and, well, be the same, except not mini.
…just to clarify.
Another major FYI is that I love lavender. Do you? I know some people like it but don’t love it or they enjoy it but only to smell and not to eat. I love it in any and every capacity—give me all the lavender soap and lotion and candles and FOOD. Like these lavender muffins, for example, and now this crepe cake too.
The cool thing about crepe cakes is that they seem super fancy but they’re not. In reality, they’re just a bunch of crepes stacked on top of one another with a bit of icing in between. The other cool thing about this recipe in particular is that it’s completely dairy free! The first time I made it I used a cream cheese-based icing and it was…good. Good, but not great. My second attempt I decided to use a coconut cream based icing, which I was skeptical about myself, but it turned out really, really tasty, especially when sweetened with honey and a ton of powdered sugar. BOOM, sugar ftw.
Weekend plans? I feel like we don’t talk about the weekends anymore, mostly because my weekends are quite repetitive (which I’m ok with!). However, this weekend my family is getting together to make a TON of pierogies for the wedding. Ya see, I’m Polish and Miguel is Salvadorian, so my family is going to bring pierogies to the wedding and his is going to bring pupusas.
When in doubt, use food to make your guests happy.
And, when in doubt on what to make for your friend’s baby shower/bridal shower/birthday/etc., make a crepe cake. Seriously, he/she will be majorly impressed.
- 6 eggs
- 1½ cup almond milk (or milk of choice if not dairy free)
- 1 tsp vanilla extract
- 3 tbsp coconut oil, melted
- 1¾ cup whole wheat or all purpose flour
- 3 tbsp raw cane sugar
- 1½ tsp lavender
- Zest of 2 lemons
- 1 cup coconut cream*
- Juice of 2 lemons
- ¼ cup honey
- 1 tsp vanilla extract
- 2 cups powdered sugar
- Whisk eggs, milk, vanilla, and coconut oil together in a bowl; stir in flour, sugar, lavender, and lemon zest.
- Heat 1 tbsp coconut oil in a large nonstick skillet over medium heat.
- Pour crepe batter in the skillet similarly to how you would a pancake; if you want the mini crepe cake, then let the batter spread exactly the same way you would a pancake; if you want larger crepes, swirl the batter around in the skillet until it covers the entire bottom of the pan.
- Cook the crepe on one side, approximately 30 seconds, and then carefully flip it over and cook the other side.
- Repeat this process until the crepe batter is done.
- Once the crepes have completely cooled, prepare the icing.
- For the icing, mix coconut cream, lemon juice, honey, and vanilla together with an electric mixer, carefully mix in the powdered sugar until you're left with a thick icing-like consistency.
- Place approximately 1 tbsp of icing on one side of one crepe and use a knife to spread it; place another crepe on top of that one and repeat this process until your crepe cake is formed.
- Top cake with icing and lemon zest and enjoy!
Q: Ever made a crepe cake? How do you feel about lavender?