Chocolate-Hazelnut-Strawberry-Cashew Cream Crêpe Cake

I don’t remember where I first saw a crêpe cake but I know it was on a vegan food blog and that I stared at it for a long time before filing it away in my brain only. The thing is, I love crêpes, I always have since I was a little kid. My mom would make them Serbian style (palačinke) and we would have them rolled up with my Baba’s homemade peach jam. It was the best thing in the world. The sad part was that my sister hated palačinke so my mom hardly ever made it. I guess that is why it has always been a favorite  forbidden fruit (forbidden crêpe). I love making them, I tried every recipe out there until Vegan Brunch came along and now I pretty much stick with that perfect recipe. Just a little tapioca starch makes all the difference.

I made crêpes for a friend last weekend with some rawtella and we were pretty excited with how it tasted so when I was charged with making a birthday cake I thought it would be fun to attempt the crêpe cake. I had some cashew cream in the fridge, cooked some fresh strawberries, and bought some Jason’s chocolate hazelnut spread to complete the layers. It was really fun to make but when I got to the top it was soooo ugly. My crêpes were all different sizes so they were really irregular and it looked like just a big pile of crêpes. I asked what to do on twitter and Kirsten told me to make nutella buttercream which was pretty much the best idea ever but would have required another trip to the store so I decided to just pour ganache over it.

Once the ganache was covering the cake I saw things had just came out looking even worse! Then by the morning it was all lumpy and textured and looked like an otherworldly landscape. I thought of covering it with more strawberries, which would have been the perfect solution, but instead I took the lazy way out and decided to just put an alien with a banjo on top and call it an alien cake.

I come from the planet Fuckyeah

It was really hard to take pictures of because everybody really wanted to try the cake but I snagged a few! It was maybe the greatest cake I have ever eaten. The dreamy hazelnut chocolate mixed with the creamy cashews and strawberries all sandwiched between layers and layers of crêpes was kind of indescribable. It tasted like something you would get at a fancy french bakery although it sure didn’t look like it came from one! The good thing about that was that everyone knew I didn’t buy it and when I later had to explain that it didn’t contain eggs, milk, or butter what was left of peoples minds was completely blown away… figuratively. It was a huge hit with everyone. 

I can’t wait to make the next one now that I know what I am doing. I really like that I didn’t have to turn the oven on because it is already pretty hot and I loved how it tasted, it was a lot better than regular cake especially if you aren’t a huge sweets person or way into frosting. Also, chocolate and hazelnut is pretty much the best the best thing to put on crêpes in the world. Next time nutella buttercream.


15 thoughts on “Chocolate-Hazelnut-Strawberry-Cashew Cream Crêpe Cake

  1. mollyjade

    Looks tasty! Next time, you can trim the edges so they’re all the same size if you want. Like fancy bakers do with cakes. (Note, I am not fancy and it shows in my cakes.)

  2. Luciana

    It looks pretty perfect to me! Just reading the description made my mouth water. I’ve had a crepe pan for YEARS, but for some reason, I still haven’t made crepes.

  3. jessy

    this: “dreamy hazelnut chocolate mixed with the creamy cashews and strawberries all sandwiched between layers and layers of crêpes”. your crêpe cake = magical!!! i’ve gotta deglutenize me some crêpes and get on this. freak’n genius!!!

    you know, my sister always abhored my mother’s tuna casserole so we very, very, verrrrrrrry rarely had it when i was little. but the few times i had it i always thought it was the bee’s knees. so i veganized it and probably make it once a month now. it’s my favorite dish.

  4. Shelley

    I think it looks pretty darn good. And I’m sure you certainly didn’t need a banjo carrying alien to convince anyone to eat it. Looks delish!

  5. lisaiscooking

    Cashew cream, strawberries, hazelnut spread, yep, that sounds pretty amazing. And, I love the alien with a banjo on top! Every cake should have one of those. Do you make your own cashew cream, or do you buy it already made?

  6. lazysmurf Post author

    Lisa – I make the cashew cream. I started just keeping soaked cashews in the fridge so I can make it sweet or savory whenever I want. Basically you soak cashews for 4 hours or more, blend them with a little water and whatever else I want you want, and flavor it with (agave & vanilla in this case).

  7. Jes

    Congrats on tackling the crepe cake! I’ve made 2 now and I’m never sure if they’re worth it… But yours has such yummy filling & looks so beautiful! Totally rockin!

  8. Jojo

    OH MY GOD! That looks like my dream cake. I love crepes & I’ve never really liked frosting, I’m much more of a ganache kinda girl!

  9. Sarah

    Good idea – no oven in the summer is always a bonus! Just the inspiration needed to get a crepe-cake crossed off my to-do list!

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