Description
This cake is made out of paleo crepes layered with rich, sweet lemon coconut cream and fresh strawberries. It’s a gluten-free dessert, that’s perfect for a spring brunch!
Ingredients
- FOR THE CREPES:
- 1-½ cup Unsweetened Vanilla Almond Milk
- 6 Tablespoons Coconut Flour (39g)
- 6 Tablespoons Tapioca Flour (45g)
- 3 Tablespoons Coconut Sugar
- 3 Tablespoons Coconut Oil, Melted
- 6 Eggs
- Generous Pinch Of Sea Salt
- FOR THE COCONUT CREAM:
- 1-½ cup Coconut Cream (see Note*)
- 3 Tablespoons Honey
- 3 Large Lemons, Zested (See Note)
- 1-½ Tablespoon Fresh Lemon Juice
- ½ Tablespoons Vanilla Extract
- 1 pound Fresh Strawberries, Hulled And Very Thinly Sliced (about 3 Cups After Slicing)
Preparation
For the crepes:
In a large blender, blend all ingredients for the crepes until smooth and well combined. Place in the refrigerator for 30 minutes, to let the coconut flour begin absorbing some of the liquid.
Preheat a very nonstick (see note) 10 1/4 inch pan on medium-low heat. A light rub of coconut oil is a good idea if your worried about the non-stickiness of your pan.
Pour a scant 1/4 cup (just under 1/4 cup, or 3 1/2 tablespoons) batter into the preheated pan and swirl around until pan is evenly coated. Cook until outsides of the crepe darken and the inside feels just set, about 4–6 minutes depending on your pan. Mine were perfect about 4 1/2 minutes.
Very gently pick up the crepe and gently flip over. Cook until the other side is just set, only another 20–40 seconds; you don’t want to dry them out! Repeat until all the batter is used, storing the crepes in the fridge on a plate as you cook them. You want them nice and cold when you put the cream on! You should end up with 17 crepes.
For the cream:
Place coconut cream, honey, lemon zest, lemon juice and vanilla extract into a large bowl. Using an electric hand mixer, beat until smooth and well combined, scraping the sides down as necessary. Set aside 1/4 cup of the cream for later use.
To assemble:
Place one cool crepe down on a plate, or cake stand, and top with 1 heaping tablespoon coconut cream. Using an offset spatula (this will make your life so much easier!) spread it thinly over the entire surface of the crepe. It won’t totally cover the crepe, and it does not need to look pretty! You won’t see the layers.
Lay 2 tablespoons thinly sliced strawberries flat on top of the crepe, spreading them out evenly. Repeat the same process until all the crepes are used.
On the last layer, you should have some strawberries left over, as well as the reserved 1/4 cup of coconut cream. Carefully spread the remaining cream evenly over the center of the top crepe, spreading almost to the edges. Assemble all the remaining strawberries in a pile in the center of the cake.
Refrigerate for at least 1 hour to set the coconut cream. Slice and devour!
Notes:
1. I use the Thai Kitchen pre-canned coconut cream. Each can has about 1 cup of coconut cream in it,after draining the liquid out, so you’ll need two cans, and use the remaining on something delicious! You can also buy two cans of full fat coconut milk and leave them in the refrigerator overnight. The next morning, flip them upside down, open them and drain out the liquid. You’ll be left with coconut cream!
2. They should actually be called “large lemons.” Don’t try the buy the normal-sized lemons that just look the largest, or your cake won’t have a nice lemon flavor!
3. These crepes can be sticky, so make sure you use a really good quality nonstick pan. I originally made this recipe with a really old pan that has all its nonstick goodness scraped off, and it did not work. I used it an excuse to get new pans and, voila! Perfect crepes!
4. It really helps to preheat your pan for a good 5 minutes before starting to make the crepes, since the temperature is so low.
