This Paleo Crêpe Cake with Cranberries is gluten-free, dairy-free and nut-free. Perfectly satisfying with graceful layers of crêpes, whipped coconut cream and maple-sweetened cranberries.
There’s something about layered cakes that is so satisfying. Crêpe cakes, in particular, are such a unique concept. They are so beautiful with delicate crêpe layers and cream filling. And unlike most cakes, there’s no baking involved.
Paleo Crêpe Cake with Cranberries
This Paleo Crêpe Cake is free from gluten, grain, dairy and all nuts. It is slightly sweetened with maple sugar and syrup but if you have a strong sweet tooth – feel free to up the sweeteners to your liking.
The crêpes are easily made in the blender but it does take some time to cook them. I slightly tweaked my 4-Ingredient Paleo Crêpe recipe to make them a little sturdier and sweeter for this recipe. They are just right for this cake.
I prefer my kitchen tools to have multiple uses, therefore, I don’t have a crêpe pan but this 6″ stainless steel omelette pan does the job well.
Related: 4 Ingredient Paleo Crêpes
Whipped Coconut Cream
This whipped coconut cream is sweetened with maple sugar, a healthy alternative to conventional sugar. It’s rich in mineral and vitamins and using coconut cream makes this sweet treat dairy free.
Related: Natural Alternative Sweeteners
The coconut cream needs to be thoroughly chilled before whipping – so be sure to stick that in the refrigerator the night before. And just before getting started on your cake, throw the bowl and whisk attachment in the refrigerator as well. You want everything to be completely chilled before starting on the cream.
Finally, the star of this dessert is the seasonal berry that’s a staple in most kitchens right now. Cranberries add a perfect tartness and flavor to this cake as well as texture.
I prefer to make the cranberry jam a little chunky but you can blend it all using an immersion blender such as this one to make a smooth jam. (Note: if you do blend, I recommend you allow the jam to thicken before slathering it on crêpes but popping it in the refrigerator for about 30 minutes)
My Favorite Things for this Recipe
The crepes can easily be made in your smallest omelette or frying pan but this France-made crepe pan is naturally non-stick and without the toxic teflon coating. Use a blender (no need for a high-powered one, just a standard blender such as this one will do) to combine all ingredients for the crepes. A standing mixer makes the coconut cream a cinch. We received this one for our wedding 15 years ago and it’s still kickin’. A thick-bottomed saucepan is needed for the cranberry jam. This stainless steel option is relatively inexpensive and does the job well. Finally, plate your beautiful Crepe Cake with Cranberries on a cake stand like this one.
Paleo Crêpe Cake with Cranberries
- 2 cups fresh whole cranberries
- 1 tablespoon water
- 1/2 cup maple syrup
- Add cranberries, water and maple syrup to a small saucepan and heat on medium-low speed for 20-30 minutes, mashing the cranberries as they pop and creating a jam-like consistency.
- Set aside to cool while preparing cream and crêpes.
- Remove chilled coconut cream and mixing bowl with whisk attachment from refrigerator (see notes).
- Scoop out the chilled cream and beat with mixer on medium-high until creamy.
- Add maple sugar and continue to beat on medium-high until creamy and smooth. Taste and adjust sweetness as needed.
- Blend all crêpe ingredients in a blender for about 3 minutes. Allow foam to settle.
- Heat a lightly oiled stainless steel pan over medium heat. Pour 3-4 tablespoons of the batter onto the pan and swirl the pan in circular motion to coat the surface evenly.
- Cook the crêpe for approximately 1 minute until the bottom is golden brown and can easily be loosened with a thin spatula.
- Quickly flip the crêpe over and cook the other side for about 30 seconds.
- Continue with the rest of the batter. Add 1/2 teaspoon of coconut oil to the pan after every 2-3 crêpes or as needed.
Assembling Crepe Cake
- Place one crepe on the decorative platter. Scoop a few tablespoons of coconut cream and spread evenly across, followed by the cranberry jam.
- Alternate with all crepes, coconut cream and cranberry jam.
- Place in the refrigerator for at least one hour. It's best when chilled completely and makes cutting easier.
- Can be stored in the refrigerator in closed container for up to one week.
See it in action: How to Make Crêpes