Gluten-Free Raspberry Crepe Cake
Prep Time:
30 minutes plus 5 hour chill time
Cook Time:
10 minutes
Serves:
10
Ingredients
- 1/3 Cup coconut flour
- 1/4 Cup arrowroot flour
- 1 Tsp. vanilla extract
- 1/8 Tsp. liquid vanilla stevia
- 1/8 Tsp. sea salt
- 1 Tbsp. melted coconut oil, plus more for the skillet
- 1 Cup egg whites
- 3/4 Cup canned full-fat coconut milk
- 2 whole eggs
- 3 Packages (6 ounces each) Driscoll's Raspberries
- 1/4 Cup water
- 2 Teaspoons vanilla extract
- 1/4 Tsp. fine sea salt
- 2 Tablespoons gelatin
- 1/2 Cup honey
- 4 Cups coconut cream* (from 4 to 5 cans)
- *To get coconut cream, refrigerate full-fat coconut milk overnight to get it to separate. Discard the water at the bottom. NOTE: Not all full-fat coconut milk will separate. Natural Value (cans) and Aroy-D Coconut Cream (cartons) tend to separate better.
Directions
- Cut 2 clamshells (about 3 cups) of Driscoll's raspberries in half lengthwise. Set aside.
- Place a large open star tip into a large piping bag, and add some of the cream to the bag. Twist the end of the bag when you're ready to pipe.
- Place one crepe on the cake stand.
- Pipe the cream generously over the top of the crepe. Place the piping bag, and bowl of cream in the refrigerator to keep it cool while you add the berries.
- Arrange the raspberry halves cut side down on top of the cream, beginning with the outside, and working in to the center.
- Add another crepe then repeat steps 4 and 5. Continue this way until you get to the fifth crepe.
- Pipe more cream onto the fifth crepe. Arrange whole raspberries on top of the cake, as seen in the photo.
- Keep the cake on the stand and refrigerate it until you're ready to serve.
- To see more raspberry dessert recipes, click here!
- In a blender, purée all of the crepe ingredients until smooth, adding the melted coconut oil last.
- Heat an 8" stainless steel skillet over medium-low heat.
- Add 1/2 teaspoon melted coconut oil, and swirl it around.
- Measure 1/3 cup of the batter, and pour it into the skillet.
- Lift the skillet and swirl the batter outward, making the crepe slightly larger.
- Flip the crepe when it's ready, and cook it for only a few seconds on the other side.
- Repeat the process for the rest of the crepes, adding 1/2 teaspoon melted coconut oil to the skillet before each new crepe.
- Let the crepes cool completely before assembling the cake.
- Note: This will make 8 crepes (each 6 ½ inches wide), but for the cake we will only use 5.
- Add the water, vanilla, salt, and gelatin to a large mixing bowl. Set aside.
- In a small saucepan heat the honey over low heat until it comes to a full simmer.
- Pour the honey over the other ingredients in the mixing bowl. Mix with an electric mixer for about 1 minute.
- Add the coconut cream to the honey and whisk well to combine.
- Refrigerate the cream for about 5 hours to set.
