Paleo Crêpe Cake with Cranberries -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. #paleo #crepes #dairyfree
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Paleo Crêpe Cake with Cranberries

Perfectly satisfying with graceful layers of crêpes, whipped coconut cream and maple-sweetened cranberries. This treat is gluten-free, dairy-free and nut-free.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 16 servings
Calories 128kcal
Author Anya


Cranberry Jam

  • 2 cups fresh whole cranberries
  • 1 tablespoon water
  • 1/2 cup maple syrup

Coconut Cream



Cranberry Jam

  • 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.

Coconut Cream

  • 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. 

Paleo Crêpes

  • 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. 


Note: Advance preparation is required for Coconut Cream. Place a can of coconut cream in the refrigerator overnight to chill completely. Ten minutes prior to whipping, place a large mixing bowl and whisk attachment in the refrigerator to chill. 
| Nutritional Information Disclosure


Calories: 128kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 93mg | Potassium: 103mg | Sugar: 9g | Vitamin A: 65IU | Vitamin C: 2.2mg | Calcium: 36mg | Iron: 1.4mg