Go Back
Chocolate crepe cake with no eggs

Chocolate Crepe Cake with No Eggs

Print Recipe Pin Recipe

Ingredients
  

Crepes

  • 1½ cups all purpose flour*
  • 2 tablespoons granulated sugar*
  • 1/4 teaspoon sea salt
  • 1½ tablespoons cornstarch
  • 1 cup water
  • 1 cup soy milk
  • 2 tablespoons avocado oil*

Chocolate Ermine Frosting

  • 2 ½ tablespoons all-purpose flour
  • 1/2 cup granulated sugar
  • 1/8 teaspoon espresso powder optional
  • 1/2 cup Milk 2% or whole milk preferred
  • 1/2 cup salted butter softened (6 tbsps)
  • 1/4 cup cocoa powder
  • 1/2 teaspoon vanilla extract
  • Optional 2 tbsps powdered sugar for sweetness

Instructions
 

For the crepes:

  • In a large mixing bowl, combine flour, sugar and salt, and cornstarch. Whisk until completely combined.
  • Pour water, milk, and oil into the dry ingredients. Thoroughly mix all together until you have a smooth batter. There may still be some small 'dry bits' which is ok.
  • Heat large pan over medium heat, (or you can use a griddle.) Ladle the crepe batter into the preheated pan, using the back of your ladle, gently ease the batter around the pan working in an outward circular direction. Try to get it as close to the pan without touching the pan or making a hole in the crepe, as you can see in the video.
    Try to keep the crepes a similar size, approximately 6 inches. Use a measuring device to pour if you find it difficult to eyeball.
  • Cook for about 1 minute, flip and cook another 45 seconds or until lightly golden on both sides.
  • Place cooked crêpes on wire rack to cool

For the Ermine frosting:

  • In a small sauce pan, whisk together flour, sugar and (optional) espresso powder. Pour in milk, then turn heat on medium-low. Cook until a thick paste forms. Check the temperature with a food thermometer; should be around 160-165F for cooked flour.
  • Remove from heat, and allow to cool to room temperature. If it is cold outside, place on the porch to speed up cooling.
  • Meanwhile, in a medium mixing bowl, use hand mixer or stand mixer to whip the butter and cocoa powder for 3-5 minutes (can use paddle attachment or standard beaters for hand mixer)
  • Add cooled milk-flour mixture and cream for another 5-8 minutes.
  • Lastly add in vanilla and optional powdered sugar if you prefer it more sweet. Mix about 1-2 minutes until fully combined and frosting is smooth.

Assemble the crepe cake:

  • On a cake stand or piece of parchment paper, place a dot of icing on the bottom in the middle of where your crepe will be. Then stack you crepe on top. Next cover the crepe with a thin layer of chocolate ermine frosting; it helps if you have an offset spatula.
  • Repeat the process stacking the crepe, then frosting, until you are done with the crepes.
  • Spread remaining frosting all over the outside of the crepe cake, smoothing out to appear like a ‘naked’ cake frosting style. Or whatever frosting style you prefer! Decorate to your liking and then serve!