Vegan Strawberry Crepe Cake
Servings 8 servings
Calories
Ingredients
- 2 cups unsweetened nut milk
- 1 Tbs pure maple syrup
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 2 cups garbanzo bean flour
Optional Garnish
- Coconut Cream
- Fresh Strawberries
- Coconut Flakes
Strawberry Hummus
- 1 15- oz can garbanzo beans drained and rinsed
- 1 lb sliced strawberries rinsed, tops removed and cut in half
- juice of 1 lemon
- 2 Tbs almond butter
- 1/4 tsp kosher salt
Instructions
- In a blender, combine nut milk, maple syrup, vanilla, salt, cinnamon and garbanzo flour. Turn on high and blend for 1 minute. Let rest 1 hour on counter.
- Preheat a non-stick 10-inch sauté pan on medium to medium-high heat. Spray with non-stick cooking spray.
- Pour 1/3 cup batter into pan and spread evenly and thinly. Let cook about 1 minute or until edges of crepe are lightly browned and the center is firm. Flip and cook additional 30-60 seconds until lightly browned. Repeat until all batter is used.
- Add garbanzo beans to a food processor and pulse 4 times. Add remaining ingredients and blend until smooth.
- To assemble cake, place a layer of hummus on a crepe. Top with another crepe and repeat until all crepes are used. Place in refrigerator for at least 2-4 hours to set (up to overnight). If refrigerating overnight, cover with plastic wrap. Remove and garnish, if desired. Cut into wedges and serve.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg