Coconut Bliss Rainbow Crepe Cake
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!
Ingredients
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
Spirulina
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)
Directions
Choose your favorite crepe batter and make a double recipe.
Divide the batter into 6 different bowls.
Whisk one color into each bowl until you have reached the color you desire. Colors may come out a little darker when cooked.
Heat a nonstick crepe skillet over medium heat and spray with nonstick cooking spray (or oil).
Pour ⅓ cup of batter into the middle of the pan and then tip and rotate the pan in a circle to spread batter as thinly as possible. Don’t let the pan get too hot or else the crepes will burn.
Cook for about 1-2 minutes on one side. Using a rubber spatula, carefully flip the crepe and cook for an additional 30 seconds to 1 minute on the other side. Transfer to a cooling rack.
Repeat with remaining batters (each bowl will likely have enough batter for 2-3 crepes), be sure to season the pan between each crepe.
While crepes are cooling, make the Coconut Bliss whipped cream. Pour melted Madagascan Vanilla Bean ice cream into a whipped cream canister and secure the lid tightly. Shake until well combined. You may have to do this in batches depending on the size of your canister.
Assembly:
In any color order, lay 1 crepe on a cake plate. Using an offset spatula, cover with a thin layer of whipped cream, leaving a 1/4” border. Repeat the process with other rainbow colors until all the crepes are used.
Top the last crepe with whipped cream and garnish with fresh berries.
Serve immediately and enjoy!