Paleo Chocolate Frosted Crepe Cake


Are you a lover of layer cakes? Well, you’re going to want to sit down for this one (with a fork and glass of dairy-free milk in hand). Allow us to introduce our favorite food trend of the moment: the crepe cake! Yes, it’s exactly what you think. A crepe, layered on top of a crepe, layered on top of more crepes until the stack has reached full cake capacity.

This version, which is completely paleo, is covered with decadent chocolate ganache and tastes particularly delicious when topped with fresh fruit such as sliced strawberries. What’s even better is that these cakes look completely gourmet! Replace your traditional birthday cake—or even your wedding cake—with this unique, aesthetically pleasing dessert!

Homemade Paleo Chocolate Crepe Cake Garnished with Edible Flowers |


1/2 cup Bob’s Red Mill Super Fine Almond Flour
3/4 cup Thai Kitchen Organic Lite Coconut Milk
1/3 cup Otto’s Cassava flour
1/3 cup Navitas Naturals Organic Cacao Powder
5 organic eggs
2 Tbsp. Vitacost Organic Maple Syrup
2 Tbsp. melted grass-fed butter/ghee, plus more for greasing pan
1/2 tsp. Redmond Real Salt
1/2 tsp Frontier Co-Op Vanilla

2 13.5-oz. cans Native Forest Organic Classic Full Fat Coconut Milk, cream from top of can only
2 tsp Vitacost Organic Maple Syrup, optional
Pinch salt

Chocolate ganache
1 cup Enjoy Life Mini Chocolate Chips
3/4 cup Thai Kitchen Organic Lite Coconut Milk

Optional: St. Dalfour Organic Raspberry Sauce (optional)


  1. In high-speed blender, combine crepe ingredients and blend about 1 min. or until fully incorporated. Set aside for 5 minutes.
  2. In the meantime, grease 7-in. frying pan and heat over medium-low.
  3. When pan is hot, pour 1/4 cup crepe batter into pan, rotating quickly using wrist to coat bottom with a thin, even layer. Cook about 1 to 1-1/2 mins. on first side until edges start to crisp and lift easily. Very gently flip crepe and cook about 30-45 seconds more.
  4. Repeat with remaining batter. Grease pan as needed in between crepes.
  5. Place cooked crepes on plate to cool. You can use parchment paper between each crepe to avoid sticking. Set aside.
  6. In blender, combine coconut cream ingredients until smooth and no lumps remain. Refrigerate for a few minutes to let it thicken back up.
  7. On cake stand or serving plate, place 1 cooked crepe. Top with a dollop of coconut cream and spread out evenly over crepe. Add a few teaspoons of raspberry sauce (if using) and spread in center. Repeat steps until last crepe is used. Place in freezer for 25-40 mins. to set while making ganache.
  8. In medium bowl, add chocolate chips. Boil coconut milk and pour on top of chocolate chips. Stir until smooth. Place in fridge to thicken while waiting for crepe cake to set.
  9. Layer ganache on top of cake and spread all over. Slice cake and eat right away or set in freezer for about an hour and serve.

Note: Make sure to refrigerate your full fat can of coconut milk for at least 8 hours or overnight to get it nice and thick