How To Make Chocolate Crepe Cake

I will be going through how to make chocolate crepe cake. This is the best crepe cake recipe without eggs. They’re the perfect treat to welcome in the colder seasons. This recipe makes thin, soft and rich chocolate crepes, layered with a hazelnut cream and drizzled with a smooth chocolate ganache and sprinkled with chopped hazelnuts. Delicious.

If you ever wanted a crepe easy recipe then this recipe is exactly what you needed.

And best of all it's completely vegan and gluten free. It's the addition of yogurt in the batter that makes these pancakes vegan!

In this vegan crepes recipes, I will be going through how do you make crepe batter and answering your FAQs such as ‘how to make this into a - gluten free crepe cake’ ‘can crepes be made with self-raising flour’ ‘how long can crepe cake last’ and so much more.

This vegan crepe cake recipe makes the thinnest, tastiest crepes that’s completely eggless, gluten and dairy free!

Another great thing about this tasty crepe cake recipe is how customisable you can make it. For example, you can make these into the perfect pre workout snack by making these crepes using protein powder or keep it to a classic plain vanilla crepe without any of the other additions.

I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!

This chocolate hazelnut crepe cake requires less than 25 minutes to come together from start to finish!

If you’re looking for more crepe no egg - recipes for eggless pancakes to add to your baking list check out my Blueberry pancakes and Cinnamon Roll Pancakes

Expert Baking Tips - Crepe recipe basic

Although these crepe au chocolat are super simple to make, here are just a few expert tips I'd recommend:
Make sure your dry ingredients are fully mixed in before pouring in the wet ingredients to prevent any lumps from forming.
For the chocolate drip, you can either use a runny chocolate spread or make a ganache. By combining equal parts chocolate and plant based milk, double cream or coconut cream.

Crepe per 2 persone - this recipe makes a crepe cake that serves 4. If however, you wanted it for 2 then simply ½ the recipe.

Master the art of baking GF, DF & Vegan

Baking Free From 101

Ingredients for the best vegan crepes

Here's everything I used to make these eggless - crepe cake nutella

And substitutes

Vegan butter- You can use either vegan block butter or margarine or oil to grease your pan to prevent your crepes from sticking.
Plant-based milk - This can be oat, soya or almond milk
Sugar - Caster or refined granulated sugar works best here.
Plain flour - If you're not following a gluten free diet you may use normal plain flour instead
Plant-based Yogurt - This is our egg substitute. NOTE if you can't get your hands on any, pureed banana or apple (40g) will also work well here.

Pancake recipe crepe - Step by step instructions

In a medium-sized bowl, whisk together the flour and cocoa. If the cocoa has any lumps be sure to break them up or sift them out.
Add the sugar, oil, and soy milk. Whisk vigorously until the crepe batter forms, with no lumps.
Warm a non-stick crepe pan or non-stick pancake griddle under medium/high heat. Rub a flavourless oil onto the pan using a piece of absorbent paper.
Scoop the batter onto the pan, then tip and rotate it to spread the batter as thinly as possible. Cook the crepes, flip and cook on the opposite side for 1-2mins. you’ll need about 15 to 20 for the cake.
Once all batter has been cooked set aside and make the filling. Do this by whipping the double cream until light peaks then mix in the crunchy hazelnut spread.
To make the ganache heat the plant based cream and chocolate in the microwave for 30sec intervals until smooth.
Next spread the cream evenly across the whole crepe and drizzle with the ganache. Layer on the second and spread the filling and so on, until the last crepe. For the last layer spread the chocolate hazelnut spread on the top.
Finally sprinkle the edge of the crepe cake with hazelnuts to create a border. Then slice and enjoy!

Flavour Variations and Mixins - How to make chocolate crepe cake

If you'd prefer to make these crepes slightly more adventurous. Instead of chocolate crepes you can make these into chocolate caramel crepes, by layering caramel in between the crepe layers instead of ganache.

Tiramisu Crepe Cake

Another great flavor is my tiramisu crepe cake! This cake is de-licious, it’s made up of coffee infused thin crepes layered upon vegan mascarpone cream and dusted with cocoa. Check out the full recipe here.

If perhaps you’d prefer to try my vegan pancakes, then you have to check out my cinnamon roll pancakes. Or my hot chocolate pancakes, these are the perfect cozy pancakes to enjoy this winter. Sweet, cinnamon swirl pancakes are the combination of a classic cinnamon roll and a classic fluffy pancake. Perfection.

For a less adventurous, plain pancakes, simply remove any additions to the batter - following the same recipe. And with your plain pancakes you can add whatever topping and syrups you fancy.

From honey, chocolate or strawberry syrups. And toppings like fresh fruit, nuts or some chocolate chips!

Because the best thing about this recipe is how customisable they are! You can really add whatever you like to them, to make this crepe recipe taste as you like it.

Let me know in the comments if you try these variations or if you came up with your own!

FAQs

Can you make these into eggless crepes with wheat flour ?

Yes, you can make these crepes with regular wheat flour, plain flour or gluten free flour.

Can you make crepes using self-rising flour ?

No, crepes are made best with plain flour as self raising flour will make the crepes fluffy like a pancake. 🙂

Storing and freezing

How long can crepe cake last ?

They stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months if stored in an airtight container.

Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this recipe on how to make chocolate crepe cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

Hazelnut Crepe Cake

2 ¼ cup Plant based milk
3 tablespoon Caster sugar
⅓ cup Vegetable oil
1 ¾ cup Gluten Free flour
¼ cup Coco powder

Filling

1¼ cup Plant based double cream
2 tablespoon Fine and Raw Chocolate Hazelnut Crunch spread

Ganache

½ cup Plant based double cream
¼ Cup Fine and Raw's Cashew Butter chocolate bar (¼ cup)

Decoration

Handful Chopped hazelnuts
2 tablespoon Fine and Raw Chocolate Hazelnut spread

In a medium-sized bowl, whisk together the flour and cocoa. If the cocoa has any lumps be sure to break them up or sift them out.
Add the sugar, oil, and soy milk. Whisk vigorously until the crepe batter forms, with no lumps.
Warm a non-stick crepe pan or non-stick pancake griddle under medium/high heat. Rub a flavourless oil onto the pan using a piece of absorbent paper.
Scoop the batter onto the pan, then tip and rotate it to spread the batter as thinly as possible. Cook the crepes, flip and cook on the opposite side for 1-2mins. you’ll need about 15 to 20 for the cake.
Once all batter has been cooked set aside and make the filling. Do this by whipping the double cream until light peaks then mix in the crunchy hazelnut spread.
To make the ganache heat the plant based cream and chocolate in the microwave for 30sec intervals until smooth.
Next spread the cream evenly across the whole crepe and drizzle with the ganache. Layer on the second and spread the filling and so on, until the last crepe. For the last layer spread the chocolate hazelnut spread on the top.
Finally sprinkle the edge of the crepe cake with hazelnuts to create a border. Then slice and enjoy!

Note:

½ cup of crepe batter perfectly covers a 28 cm (11 inches) crepe pan and makes a thin crepe.

Dessert

Homemade

How To Make Chocolate Crepe Cake - The Best Vegan Crepe Cake