Vegan vanilla strawberry crepe cake


For the crepes:
  • 200g flour
  • 3 tbsp brown sugar
  • a pinch of salt
  • vanilla bean seeds
  • 1 tsp vanilla extract
  • 350 ml plant-based milk
  • 20 ml of melted coconut oil
For the filling:
  •  350g vegan cream cheese
  • 4 tbsp agave syrup
  • 150g fresh strawberries
  • 1 tsp vanilla extract


  1. In a large bowl add flour, salt, sugar and the vanilla seeds. Whisk a little bit, then add in the milk, coconut oil and vanilla extract.
  2. Whisk to incorporate all the ingredients.
  3. Let the mixture rest for 5 minutes.
  4. Heat up a nonstick pan (mine had 10 cm diameter) and start cooking your crepes until all the batter is gone.
  5. Let them cool.
  1. Wash the strawberries, remove the stem and cut them into very small pieces.
  2. In a bowl whisk cream cheese, agave syrup and the vanilla extract until the cheese softens.
  3. Add in the strawberries and incorporate them with a spatula.
Assembling the cake:
  1. Place one crepe on a serving dish and spread over it a thin layer of strawberry cream cheese filling.
  2. Place another crepe and top and spread cheese filling on it as well. Continue like so until you use all the crepes.
  3. The last layer has to be cream cheese.
  4. Decorate the cake as you wish, then place it in the fridge to firm up for a few hours.
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Recipe by andreeasbreakfast

Andrea is a wife & mother from Romania with a passion for food photography and putting togehter with the most delicious plant-based recipes.


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