Paleolithic crepe cake is surprisingly easy to make. A stunning treat for birthdays or special occasions, it looks and tastes incredibly luscious and decadent. Um – hardly caveman food! But it’s secretly loaded with hunt & gather ingredients, protein, and anti-oxidants, a truly nutrient-dense dessert. There are just 3 parts to it – 1) crepes 2) coconut whipped cream 3) fruit. No baking is required. I made the crepes and whipped cream the day before so they could chill. Then I prepped the fruit and assembled it the day of the party. You can vary this basic crepe cake a thousand ways. I’d love to try Lemon Curd Crepe Cake or Chocolate Crepe Cake. To make any crepe cake you’ll need 24 crepes, 4 cups of Coconut Whipped Cream (recipe below), and 2-3 cups of sauce – either fruit, lemon, or chocolate. This recipe makes one 8-inch cake, serves 8.
Assembly Step 1 – Place a crepe on the serving plate and spread with Coconut Whipped Cream.
Assembly Step 2 – Spread chopped strawberries on the Coconut Whipped Cream – and repeat.
I topped it with Raspberry Sauce, as it is refreshingly tart, and has a pretty red color.
The finished cake serves 8.
- 8 large eggs (See The Best Eggs are Pasture-raised Organic)
- 1/2 cup thin coconut milk (or filtered water)
- 1/4 cup tablespoons arrowroot flour
- 2 tablespoons coconut oil
- 2 tablespoons sweetener such as Just Like Sugar Table Top natural chicory root sweetener, or 1 teaspoon PureLo Lo Han Sweetener by Swanson, or 1 tablespoon raw honey, or your favorite sweetener.
- 2 cans (3 1/2 cups) thick coconut milk, such as Native Forest organic Full-fat coconut milk, used in 2 steps.
- 2 tablespoons coconut oil
- 1/2 tablespoon vanilla
- 2 teaspoons lemon juice
- Sweetener to taste, such as 1/3 - 1/2 cup Just Like Sugar Table Top natural chicory root sweetener, or 1 tablespoon PureLo Lo Han Sweetener by Swanson, or ¼ cup raw honey, or your favorite sweetener.
- 3 tablespoons agar flakes (or 1 tablespoon agar powder)
- 2 8-ounce containers fresh strawberries, or the equivalent frozen
- 1 tablespoon sweetener
- 2 6-ounce containers fresh raspberries, or the equivalent frozen
- 1 tablespoon lemon juice
- 2-3 tablespoons sweetener
- Zest of 1 orange (optional)
- Add all crepe ingredients to any blender: eggs, coconut milk, arrowroot, oil, and sweetener. Blend well.
- Preheat an 8-inch pan over medium heat. Some people prefer a crepe pan or titanium non-stick pan, but my 8-inch skillet works perfectly well. Brush the pan with a bit of oil before making each crepe.
- Use 3 tablespoons batter for each crepe. For convenience I use a 1/4 cup measure and fill it up 3/4 of the way to the top. It is important for the batter to be quite thin. Since coconut milk varies in thickness, you may need to thin the batter with a little water. The first crepe is a test for the batter and the heat level, so don’t be alarmed if it looks a little strange—it just takes time to fine-tune these variables. Adjust the heat if necessary and your next few creations should be just fine.
- Pour the batter into the pan and twirl it around gently to coat the surface. Watch it carefully. When the crepe begins to dry out on the sides, you can release the edges gently with a spatula.
- When the entire crepe can slide and pull away from the pan, flip it gently by grabbing the edges with your fingers. When the second side is gently browned, slip it out of the pan onto a serving plate.
- Make all the crepes, putting them in a stack, and cover with a dry towel.
- Have all the ingredients at room temperature. In any blender, blend part of the coconut milk - 2 ½ cups, with the oil, vanilla and sweetener.
- In a shallow non-stick pan, stir the agar into the remaining 1 cup of coconut milk. Turn on the heat and slowly bring it to a boil, then turn way down to minimum heat. Cook and stir gently until the mixture is bubbling and gummy - for flakes this is 2-3 minutes; for agar powder, less than 1 minute. Then add the agar mixture immediately to the blender and blend well until until completely liquefied and any lumps are removed.
- Pour Coconut whipped cream into a bowl and chill for 2-3 hours or until thick. If you use it cold, it will b very stiff, and hard to spread. If you’re using it today, after chilling, keep it out at room temperature. If you’re making it ahead of time, this will keep in the refrigerator for 2 to 3 days, but allow 3 hours to soften at room temperature for easy spreadable texture
- Wash and trim the strawberries. Separate out 9 pretty ones for garnish. Make a coarse puree of the remaining strawberries. You can either pulse them VERY briefly in a food processor, or chop them by hand. You want small chunks of fruit, not mush, so you can spread it between the crepe layers. Put chopped strawberries in a bowl and set aside
- For the Raspberry Sauce: In any blender, blend the raspberries, lemon juice, sweetener, and orange zest. Blend well until completely liquefied and as smooth as possible. If you want to strain the seeds out, this is optional. To do that, pour through a medium gauge strainer, tapping with a metal spoon and push the strained sauce through into a bowl.
- To put the cake together, use a pretty serving plate. Put a crepe down in the center. Spread 2-3 tablespoons of Coconut Whipped Cream evenly on it. Spoon a bit of chopped strawberries, and spread them lightly. Then add the next crepe. Repeat this until all the crepes are piled up. Here's a tip: keep the center part of the filling thin so the cake stays really flat and doesn’t get wobbly or higher in the middle.
- Top with a thick layer of Coconut Whipped Cream. Pour Raspberry Sauce on the top, and garnish with pretty strawberries. Keep chilled.
- When you serve it, you can top each serving with more Coconut Whipped Cream and Raspberry Sauce. Enjoy!