Vegan Coraline Crêpe Cake
Delicate vanilla crêpes, blue and purple cream, and a scattering of stars for a magical movie night.
Watch how it is made
The reel shared on @veganjoyciful.
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Before you start
Use plant-based whipping cream labelled suitable for whipping, not cooking cream. Check that colours and sprinkles are vegan. Contains wheat and possibly soy or nuts, depending on the products used.
Vegan Coraline Crêpe Cake
10–12 slices · 20 cm · Prep 30 min · Rest 30 min · Cooking 50 min · Chilling 4 h · Total about 6 h
Ingredients
Method
- Whisk flour, cornflour, sugar and salt. Gradually whisk in soy milk, oil and vanilla until smooth. Rest for 30 minutes, then stir. Add extra milk a tablespoon at a time if it does not flow easily around the pan.
- Heat a good 20 cm non-stick pan over medium heat and wipe with a little oil. Swirl in about 50 ml batter. Cook until the surface sets and the edges lift, about 1–2 minutes. Flip carefully and cook 20–30 seconds more. Aim for 20–24 thin crêpes; the yield depends on your pan.
- Lay the crêpes out to cool completely before stacking. If one tears, let the next cook longer before turning and check that the pan is lightly oiled.
- Whip the cold cream according to its packet until firm enough to hold its shape; add icing sugar only as needed. Keep about one third for the outside. Tint the remaining cream light blue and purple; colour the reserved portion darker blue.
- Stack cooled crêpes on a flat serving plate, spreading a thin layer of cream between each and alternating colours. Keep the layers level. Chill for at least 4 hours.
- Cover with the reserved cream, add swirls and decorate with stars just before serving. Slice with a sharp knife, wiping it between cuts. Keep covered in the fridge and enjoy within 2 days, or sooner if the cream packet advises.
Inspired by Archer’s Food.