Vegan Red Velvet Crepe Cake
Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MyTuesdayValentine #CollectiveBias
Hello & Happy Thursday!!
While many couples love to go out for Valentine’s Day, I love to stay in, and cook! Although I cook full time, there is something more personal about cooking for someone. Cooking on holidays, regardless of which one, is always a tradition. Other traditions I always embrace are cards. I think it perhaps stems from childhood when we would create that yearly Valentine’s Day box to receive cards and candy from classmates. Whatever the case may be, I find cards to be nostalgic and sentimental. In a world that’s saturated with technology, it’s nice to physically pick something out in a store and give someone a tangible item versus selecting an electronic card.
I’m always one for traditions, so you’ll typically find me cooking up a storm with a card in hand on the holidays, and an album filled to the brim with cards from previous holidays. Since I’m all about traditions, I also love classic food concepts such as crepes! With Valentine’s Day around the corner it felt like the perfect time to whip up some red velvet crepes and well a cake seemed more ideal! What many don’t know, is that the beautiful red velvet hue is actually hard to achieve without the use of toxic food coloring. However, today I’ve found there are two natural dye options, however, the colors can never achieve the same richness.
What actually works perfectly to acheive a red hue is.. beets.
Not only are beets accessible, affordable, packed with nutrients and natural sugar content, demanding less added sugar for recipes, but they give off a deep red hue! (use in powdered form or pureed)
What I love about this recipe is, everything. Its packed with nutrients, minimal sugar, has a gorgeous hue, is perfect for every season, especially Valentine’s Day!, has a light sweet flavor, a hint of chocolate, and notes of cream cheese.
If you’re looking to create that perfect Valentine’s Day you need classic American Greetings Cards and this vegan Red Velvet Crepe Cake!
Find the closest retailer of American Greetings Cards here
Looking for easy printables?
Click here for a festive Printable Shopping list as seen above with tear-off “loves notes” that’s perfect for leaving around the house, in lunch boxes, etc.!
- Mobile/desktop wallpaper (to keep Valentine’s Day top-of-mind)
- Printable 8×10 Valentine’s Day frame-worthy quote
- Printable February calendar
Why this recipe rocks:
Perf for any time of the year
Combine all the dry ingredients. Add dry to wet. Store in fridge for 30 minutes to set.
While the batter sets, combine all of the cream cheese whip ingredients in the bowl of a standing mixer, blend until smooth, and set aside in the fridge.
Cook the layers one by one and set aside on a cooling rack to fully come to room temperature.
Start layering the fully cooled crepe cake with the cream cheese whip placing the majority in the middle.
Continue stacking until you reach the last layer.
Top with sifted powdered sugar
Yields 25 crepes
30 minPrep Time
25 minCook Time
55 minTotal Time
- 1 ¼ cups flour
- 2 tbsp unsweetened cocoa powder
- ½ tsp salt
- ¼ cup sugar
- 3 tbsp Follow Your Heart vegan egg powder mixed with 3/4 cup almond milk
- 1 1/2 cups almond milk at room temperature
- 1 tablespoon pure vanilla extract
- ¼ teaspoon natural red food coloring or 1/2 cup beet powder or 3/4 cup pureed beets
- 1/2 cup Follow Your Heart vegan cream cheese
- 2 cans solid coconut whip (trader joes)
- 1/3 cup powdered sugar (more for the top)
- 2 teaspoons pure vanilla extract
- In a medium bowl, whisk together flour, cocoa powder, salt and sugar. In a large bowl whisk the vegan egg together, add the additional almond milk, vanilla extract and food coloring/beets. Beat the mixture for 3 minutes. Add the flour mixture and combine slowly, 1-2 minutes. Don’t overmix, or the batter will get tough and rubbery! Cover with plastic wrap so it touches the surface of the batter. Let it sit for 30 minutes. When ready to fry the crepes add 1 tsp of coconut oil every other crepe.
- Heat 10-inch non-stick skillet over medium high heat. (The bottom of my 10-inch pan measures 7 inches, which means the crepes will be 7-inch round.) Place a little less than ¼ cup of batter into the hot pan, quickly swirl the pan so the batter is evenly covers the bottom of the pan. In about 1 minute, when the edges of the crepe start to pull away, flip it over using a spatula. Cook for about 30 seconds or so and stack the crepes on a plate. You'll get about 20 crepes. Cool the crepes completely on a cooling wrap.
- To make the cream cheese filling, beat the cream cheese and solid coconut in a medium mixing bowl with whisk attachment, or using handheld electric mixer. Add powdered sugar, vanilla extract and mix until smooth, starting on low speed and slowly increasing the speed to medium high.
- To assemble the cake, spread heaping one tablespoon of cream cheese filling on a crepe. Place another crepe on top and spread another heaping tablespoon of the filling. Repeat until all crepes are used. Serve immediately, or store in airtight container in the fridge. Bring the cake to room temperature before serving.