Celebrate Pride this month and every month.
Bring some Pride into your kitchen this month (or any time of year) with this vegan Coconut Bliss Rainbow Crepe Cake. Pride Month is a time to celebrate the LGBTQ+ community, educate ourselves on how to be more inclusive and remind ourselves to work harder towards creating a world of equality and bliss for all beings. Although we may not be able to gather together this year at the Pride parades and special events, it is still important to show support and pay tribute to those who have helped and continue to help pave the way to equality for all.
In celebration of Pride Month and in honor of the positive work being done within this movement, we wanted to create a festive dessert that represents all of the colors of the rainbow. Why the rainbow? Not only is it beautiful, it’s is a symbol of love, inclusion and resilience.
For this recipe we used our Madagascan Vanilla Bean ice cream to make a fluffy whipped cream topping and layered it between different colored crepes. You won’t find any artificial dyes in this cake! We recommend using all natural food dyes like turmeric (yellow), beet root powder (red) and spirulina (green). You can usually find natural food dyes at your local natural foods stores or you can order them online. There’s no doubt that this cake is a show stopper but have we mentioned how good it tastes? It’s absolutely delicious! The crepes mixed with the rich vanilla Coconut Bliss whipped cream creates a perfectly balanced and not too sweet dessert. So much so, that you may even consider enjoying a slice for breakfast! Happy Pride!
- 3 pints Madagascan Vanilla Bean ice cream, softened (place in the fridge overnight or softened on the counter for 2-3 hours)
- Natural colors to dye your crepes:
- Turmeric powder
- Fruit Powders
- Beetroot powder or crystals
- Natural dyes from your local natural foods store such as Natural Grocers
- Ingredients for your favorite vegan crepe batter
- (Use organic ingredients whenever possible
- Preheat oven to 325F.
- In a dry skillet over medium heat, toast sesame seeds, stirring frequently, until fragrant. Remove from heat and let cool. Add to a medium mixing bowl and add the coconut flour, coconut sugar and salt.
- In a small saucepan over low heat, melt the coconut oil, then stir in the coconut milk and vanilla. Pour over the dry ingredients and stir well to fully combine.
- Place the mixture on a piece of parchment paper, then place another sheet of parchment on top and roll out until very thin.
- Remove the top piece of parchment, then slide the bottom piece with the dough onto a baking sheet and place in the oven. Bake for 10-15 minutes until golden around the edges.
- Remove from oven and slide the parchment onto a cooling rack. Let cool completely, then break into shards and store in a very airtight container. Keeps for 1 month.