If you want to impress your holiday guests, whip up this (surprisingly easy to make) Pomegranate & Coconut Crepe Cake.
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This gluten-free crepe cake is made primarily from cassava flour and coconut milk.
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Pomegranate & Coconut Crepe Cake (gluten-free)
- 5 eggs, organic, pasture-raised
- 1 can coconut milk (can)
- 2¼ cups water
- ¼ cup coconut oil (unrefined)
- 2 tsp. vanilla extract
- 2 cups cassava flour
- 3 Tbsp. beet powder optional - cake will be white if omitted
- ½ tsp. unrefined salt (real, pink, or Celtic salt)
Coconut Milk Whip Cream
- 3 cans coconut milk (can) refrigerated– cream only*
- 3 Tbsp. pure maple syrup
- ½ tsp. vanilla extract
- First, make the crepe batter. In a large bowl, combine the eggs, water, coconut oil, and vanilla. Mix well, then add the dry ingredients: cassava flour, beet powder, and salt, and mix again using a hand mixer for 1 minute until thoroughly combined and a thin batter forms.
- Cover and put the batter in the fridge while you make the coconut whip cream: combine the coconut cream, maple syrup, and vanilla in a medium-sized mixing bowl. Use the hand mixer to whip together. Refrigerate until ready to use.
- Heat a large skillet over medium low heat. Once hot, pour 1/3 cup batter into the center of the pan. Immediately tilt the pan in a circular motion to swirl the batter to make a thin round crepe shape (about 8 inches across).
- Cook for 1 minute, or until easy to flip, cook for an additional 45 seconds and then remove to a wire rack to cool and then a plate. Repeat with remaining batter. (Makes about 25 crepes total).
- If you have two pans, do two crepes at once to save time.
- When all crepes are cooled and ready to assemble: put one crepe on the cake stand you want to use. Then add a thin layer of coconut whip cream (all the way to the edges), place another crepe on top and repeat with remaining crepes. Once you get to the top, add a generous dollop of the coconut whip cream, then top with pomegranate and shredded coconut.
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