This crêpe cake has all the flavors of a pumpkin spice latte with a touch of creamy coconut! It’s an impressive, gluten-free dessert that's perfect for the holidays! You'll fall crazy-in-love with a stack of tender, soft, spicy crêpes layered with swirls of coconut cream and rich, thick healthy pumpkin pie filling, plus a creamy coconut coffee frosting. While crêpe cakes tend to be an undertaking, this decadent dessert is shockingly easy to make.

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Pumpkin Spice Latte Crêpe Cake With Coffee Frosting [Vegan, Gluten-Free]

Serves

12

Cooking Time

90

Ingredients

For the Crêpes:

  • 3 cups strong brewed coffee, chilled
  • 2 cups oat flour
  • 1 cup coconut water, plus more for cooking (see notes)
  • 3/4 cup pumpkin purée
  • 1/2 cup cornstarch
  • 1/4 cup almond butter, melted (about 30 seconds in the microwave)
  • 1 1/2 teaspoons pumpkin pie spice
  • A pinch of salt

For the Pumpkin Pie Filling:

  • 1 1/2 cups pumpkin purée
  • 1/2 cup agave nectar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon

For the Coffee Frosting:

  • 1 cup canned coconut cream
  • 1 cup pumpkin purée
  • 5 tablespoons agave nectar
  • 1 tablespoon, plus 1 teaspoon finely ground coffee beans, sifted (see notes)
  • Coffee beans, for garnish
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Preparation

  1. Heat your oven to 350°F.
  2. In a high-powered blender, combine all the ingredients for the crêpes and blend until smooth and well-mixed.
  3. Let the batter stand for 3 minutes to bind. While it stands, lightly grease your non-stick pan with coconut oil and heart over just under medium heat.
  4. Once the batter has sat for 3 minutes, pour a scant (just under) 1/3 cup into the center of the pan, swirling around the pan as you pour the batter in. You need to do this quickly, so that the batter doesn't begin to cook before it reaches the edges. The crêpes will be a little thicker than your normal crêpe.
  5. Cook until the edges are crispy and the top feels set, about 3-4 minutes. Quickly flip and cook an additional minute until the crêpe feels tender, but cooked. Transfer to a plate and repeat with all remaining batter, lightly wiping the pan with oil every few crêpes. You should end up with 22-23 crêpes.
  6. While you cook the crêpes, stir together all the ingredients for the pumpkin pie filling and pour into a medium, oven-safe dish.
  7. Bake until the mixture darkens and begins to reduce and thicken, stirring every 15 minutes to avoid a thick skin forming on top of the filling. This takes about 55 minutes to an hour. Once cooked, let cool at room temperature until the crêpes are done.
  8. Once the crêpes are done, place them, along with the pumpkin pie filling, into the refrigerator to cool about 45 minutes to an hour.
  9. In a large bowl, beat together the coconut cream.
  10. Place one cooled crêpe onto a cake stand and gently, using an offset spatula, spread just under 2 tablespoons of the cooled pumpkin pie filling (the one you baked) evenly over it.
  11. Place another crêpe on top, and spread a lightly heaping tablespoon of the coconut cream on it, gently spreading out. The crêpe won't be covered as thick as the layer with the pumpkin pie filling, this is normal. Repeat with all the crêpes, alternating between the two different fillings.
  12. Once the layers are done, spread a very thin layer of the coconut cream frosting over the entire cake, to seal in all the sides. Refrigerate for 1 hour.
  13. Once chilled, Spread the rest of the cream all over the cake and garnish with coffee beans. Refrigerate for at least 3 hours or overnight, to set the cream.

Notes

These crepes do not work with a crêpe pan or a not-very-good-quality pan. You need to use a very good, very non-stick 10-inch pan or your crepes will stick. The dough thickens up slightly as it sits, so you may need to stir in 2-3 tablespoons of coconut water into the blender with the batter as you make the crêpes. Don't add too much or the crepes won't hold together. Do not use your ground coffee as is, it's too chunky. Use a spice grinder to grind it smaller. If you don't have a spice grinder, you can use a small food processor, but you will have to blend a lot more (at least 1/4 cup) in order for it to work. Then, just use 1 tablespoon, plus 1 teaspoon of that. Also, please sift your coffee once ground, so you don't get brown chunks in your frosting.



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