Paleo Crepecake

Crêpe Cake with Coconut Cream

5060 Min

If you fancy making a cake but aren't too handy with an oven, this crêpe cake is made one layer at a time of wonderfully soft crêpes, mango purée and a coconut cream. Have fun building!

Ingredients 4 Portions

  • 2 Stk.Mangoes
  • For the crêpes

    • 300 mlAlmond milk, unsweetened
    • 40 gCoconut flour
    • 40 gTapioca flour
    • 3 tsp.Coconut sugar
    • 3 tsp.Coconut oil, melted
    • 6 Eggs
    • 1 pinchSea Salt, Coarse
    • Coconut oil to fry the crêpes
  • For the coconut cream


  1. 1

    Combine the ingredients for the crêpes in a stand mixer or use a hand blender.

  2. 2

    To make the coconut cream: Add the coconut yogurt, cinnamon, honey and the pulp of the vanilla pod to a bowl and combine. Place in the fridge.

  3. 3

    Peel the mangos and use a hand blender to purée the flesh, then add coconut blossom sugar to taste (depending on how sweet the mangos are.)

  4. 4

    Heat a non-stick (crêpe) pan and fry the crêpes on both sides in a little coconut oil.

  5. 5

    Coat the crêpes alternately with the coconut cream and the mango purée. Finish off with the coconut cream. Garnish with slices of mango as required.


    If you want a taller crêpe cake (to serve more people), simply double the quantities of ingredients and layer the cake up twice as high.

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