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5 from 5 votes

Mini Lemon Lavender Crepe Cake

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 8 or 16 crepes and 1 crepe cake
Author: The Almond Eater


  • Crepes:
  • 6 eggs
  • 1 1/2 cup almond milk or milk of choice if not dairy free
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil melted
  • 1 3/4 cup whole wheat or all purpose flour
  • 3 tbsp raw cane sugar
  • 1 1/2 tsp lavender
  • Zest of 2 lemons
  • Icing:
  • 1 cup coconut cream*
  • Juice of 2 lemons
  • 1/4 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!


*Only use the creamy part of the coconut cream, not the liquid