Chocolate vegan pancake cake – recipes from the vegetarian world

This crêpe chocolate cake is one of my favorite desserts that I have ever made! It was so fun to create and superimpose, and he also had an absolutely delicious taste! And above all, it’s entirely vegan 🙂 It’s perfect for breakfast or a fun brunch, or to have a birthday party!

What you need for the vegan pancake cake

Crêpe ingredients

• 1 ⅓ Flour cups
• 1 teaspoon of baking powder
• 2 tablespoons of sugar
• 2 tablespoons of corn
• 2 tablespoons of cocoa powder
• ¼ teaspoon of salt
• 2 cups of milk without dairy products
• 1 tablespoon of coconut oil
• 1 teaspoon of apple cider vinegar
• ½ teaspoon of vanilla

Glaze

• 1 cup of coconut cream
• ⅓ Cup maple syrup
• 1 teaspoon of vanilla
• pinched salt

How to make the pancake cake

• To a culinary robot, add the flour, baking powder, sugar, cornstarch, cocoa, salt, milk, oil, LCA and vanilla.
• Mix all the ingredients until you get a flowing dough.
• Lightly grease a saucepan with coconut oil and light the medium heat.
• Pick up a ladle of dough and pour the dough over the pan.
• As soon as you have poured the dough, take the pan by the handle and swirl the pan so that the dough is distributed evenly in a thin layer.
• Cook for 2-3 minutes, then turn over and cook another minute on the other side. Repeat for all your pancakes.
• * Note: I made my pancakes about 5 inches in diameter and I made about 20 pancakes with this recipe. You can do more or less, depending on the size you make the pancakes.
• Once all the pancakes have been created, it’s time to do the frosting.
• In a bowl, add the coconut cream, maple syrup, vanilla and salt. Whisk together until everything is fluid.
• * Note: The coconut cream is the thick solid part that forms on a box of a coconut cream that has been refrigerated during the night.
• Once you have your pancakes and frosting, it’s time to start overlapping.
• Dab a small amount of coconut cream at the bottom of a flat plate or a cake support.
• Add a pancake to the top. Cover the pancake with a layer of coconut cream.
• Repeat this until you lack pancakes. Garnish with the rest of the coconut cream and refrigerate the cake for a few hours, until the frosting hardens the refrigerator.
• After removing the cake, you can choose to superimpose it with berries.
• Slice and enjoy!

If you liked this recipe, you could also like these other vegan cakes:

Vegetable blueberry cheese cake

Vegan tiramisu

Chocolate pancake cake

Gaby Dimova

This vegan crepe chocolate cake is the most delicious and the most fun to prepare breakfast or dessert! Ideal for birthdays or a funny weekend brunch!

Preparation time 40 minutes min

Cook time 20 minutes min

Total time 1 hour hour

Course Dessert

Kitchen French

Portions 10

Calories 216 kcal

Equipment

• stove

• culinary robot

• Mixing bowl

• whip

• suspicious

• spatula

Ingredients

1x2x3x

Crêpe ingredients

• 1 ⅓ cups flour
• 1 teaspoon chemical
• 2 tablespoon sugar
• 2 tablespoon cornflour
• 2 tablespoon cocoa powder
• ¼ teaspoon salt
• 2 cups milk without dairy
• 1 tablespoon coconut oil
• 1 teaspoon apple cider vinegar
• ½ teaspoon vanilla

Glaze

• 1 cup coconut cream
• ⅓ cup maple syrup
• 1 teaspoon vanilla
• pinched salt

Instructions

• To a culinary robot, add the flour, baking powder, sugar, cornstarch, cocoa, salt, milk, oil, LCA and vanilla.

• Mix all the ingredients until you get a flowing dough.

• Lightly grease a saucepan with coconut oil and light the medium heat.

• Pick up a ladle of dough and pour the dough over the pan.

• As soon as you have poured the dough, take the pan by the handle and swirl the pan so that the dough is distributed evenly in a thin layer.

• Cook for 2-3 minutes, then turn over and cook another minute on the other side. Repeat for all your pancakes.

• * Note: I made my pancakes about 5 inches in diameter and I made about 20 pancakes with this recipe. You can do more or less, depending on the size you make the pancakes.

• Once all the pancakes have been created, it’s time to do the frosting.

• In a bowl, add the coconut cream, maple syrup, vanilla and salt. Whisk together until everything is fluid.

• * Note: The coconut cream is the thick solid part that forms on a box of a coconut cream that has been refrigerated during the night.

• Once you have your pancakes and frosting, it’s time to start overlapping.

• Dab a small amount of coconut cream at the bottom of a flat plate or a cake support.

• Add a pancake to the top. Cover the pancake with a layer of coconut cream.

• Repeat this until you lack pancakes. Garnish with the rest of the coconut cream and refrigerate the cake for a few hours, until the frosting hardens the refrigerator.

• After removing the cake, you can choose to superimpose it with berries.

• Slice and enjoy!

Video

https://www.youtube.com/watch?v=h2xtckuh3qa

Nutrition

Calories: 216kcalCarbohydrates: 27gProtein: 5gFat: 11gSaturated fats: 9gPolyunsaturated fat: 1gMonounsaturated fat: 1gSodium: 127MGPotassium: 243MGFiber: 3gSugar: 10gVitamin A: 187IUVitamin C: 4MGCalcium: 111MGIron: 2MG

How to store it

This cake should be stored in the refrigerator.

How long does it last?

This cake will last in the refrigerator from 5 to 7 days.