Delicious Vegan Dulce de Leche Mille Crepe Cake: Layers of Coconut Cream & Caramel Goodness

Prepare to be enchanted by a dessert that is as beautiful to behold as it is delightful to eat: a show-stopping Vegan Dulce de Leche Mille Crepe Cake! This elegant creation features delicate, thin crepes lovingly layered with a luscious coconut whipped cream, all crowned with a generous drizzle of rich, homemade vegan dulce de leche. Whether you know it as gâteau de crêpes or mille crêpe, this dairy-free masterpiece is guaranteed to impress your guests and satisfy even the most discerning sweet tooth. It’s the perfect plant-based alternative to a classic indulgence, offering all the caramel and creamy goodness without any dairy!

What is a Crepe Cake (Mille Crepe)?

A crepe cake, often referred to by its French name gâteau de crêpes or the more descriptive mille crêpe (meaning “thousand crepes,” although it’s typically made with 15-20), is a sophisticated dessert composed of many thin crepes stacked on top of one another, with a layer of cream or other filling spread between each one. Unlike traditional cakes that rely on spongy layers, a mille crepe cake offers an incredibly delicate, melt-in-your-mouth texture that is both light and satisfying. Each bite provides a perfect balance of soft crepe and creamy filling, making it a truly unique and memorable dessert experience.

The Allure of Layers

The beauty of a crepe cake lies in its meticulous construction. The sheer number of layers creates an impressive visual effect when sliced, revealing a beautiful striped pattern of golden crepes and pristine white cream. This elegant presentation makes it an ideal choice for celebrations, dinner parties, or any occasion where you want to serve something truly special and unexpected. And with our vegan twist, everyone can enjoy this delightful treat!

Crafting Homemade Vegan Dulce de Leche

Dulce de leche, a beloved Latin American caramel, is traditionally made by slowly cooking down sweetened cow’s milk and sugar until it transforms into a thick, golden-brown, and intensely flavorful spread. While store-bought versions are readily available, making it from scratch offers unparalleled richness and a wonderful sense of accomplishment. The good news is, you can easily create a fantastic vegan version at home using sweetened condensed coconut milk!

The Magic of Condensed Coconut Milk

For this recipe, we’re taking a slightly unconventional but incredibly effective approach to DIY vegan dulce de leche. Instead of the typical slow cooker method with a can of condensed milk submerged in water, we’re using sweetened condensed coconut milk and baking it in the oven. This method, inspired by clever culinary techniques, yields a beautifully caramelized and thick vegan dulce de leche that’s perfect for drizzling over our crepe cake.

Step-by-Step Dulce de Leche Baking

To prepare your homemade vegan dulce de leche, begin by preheating your oven to 450°F (230°C). Pour one can of sweetened condensed coconut milk – I highly recommend Nature’s Charm for its quality – into a 9-inch round pan. Cover the pan tightly with aluminum foil to prevent excessive evaporation and ensure a creamy consistency. Next, place this round pan into a larger oven-safe pan. Carefully add enough hot water to the larger pan so that it reaches approximately halfway up the sides of the round pan. This creates a bain-marie (water bath), which helps the dulce de leche cook gently and evenly, preventing it from burning.

Bake for 1½ hours. It’s crucial to check the water level halfway through the baking time. If necessary, carefully add more hot water to maintain the initial level. This step is vital for the bain-marie to function correctly. Once baked, carefully remove the round pan from the water bath, take off the aluminum foil, and let your glorious homemade vegan dulce de leche cool completely. As it cools, it will thicken to a rich, spreadable consistency, ready to adorn your crepe cake.

Perfecting Vegan Crepes

The foundation of any great crepe cake is, of course, the crepes themselves! Making thin, tender vegan crepes might seem daunting at first, but with a few simple steps and a bit of practice, you’ll be a crepe-making pro in no time. Our recipe makes it easy to achieve perfectly smooth batter and delicate crepes that are both flexible and flavorful.

Blending Your Batter to Perfection

To start, gather all your crepe ingredients. The easiest way to get a perfectly smooth batter is to combine the flour, salt, cinnamon (for a subtle warmth), baking powder, olive oil, and almond milk in a blender. Blend until the mixture is completely smooth and free of any lumps. If you don’t have a large blender or prefer to mix by hand, whisk the dry ingredients (flour, salt, cinnamon, baking powder) together in a large bowl. Then, slowly add the wet ingredients (olive oil and almond milk), whisking continuously until you achieve a uniform, smooth mixture. To ensure absolutely no lumps, it’s a good practice to pass the finished batter through a sieve. Once your batter is ready, cover it and let it rest in the refrigerator for at least an hour. This resting period is crucial as it allows the gluten to relax, resulting in more tender crepes, and gives the flour time to fully hydrate, preventing tearing during cooking.

Cooking Your Crepes with Ease

Once your batter has rested, it’s time to cook those beautiful crepes! Heat a good quality nonstick pan over medium heat, then add just a tiny bit of olive oil and swirl to lightly coat the surface. Pour about ¼ cup (60ml) of the crepe batter into the hot pan, immediately swirling the pan to spread the batter thinly and evenly across the entire bottom. Cook for about 1 to 2 minutes on each side, until the crepe is lightly golden and set. Gently lift the edges with a spatula to check for doneness. As each crepe is cooked, transfer it to a wire rack and cover it with a clean tea towel. This keeps the crepes moist and pliable while you cook the rest, preventing them from drying out or becoming brittle. Repeat this process until you’ve used all the batter.

Tips for Success (and Extra Crepes!)

Creating beautiful crepes can take a little practice. The first few crepes are often “testers” as you get a feel for the pan temperature and batter consistency. Don’t get discouraged if they aren’t perfect right away! This recipe generously provides enough batter to make approximately 26 crepes, even though the final cake only requires about 18. This gives you plenty of room for error – you can easily afford to “ruin” a handful of crepes (which, let’s be honest, is part of the learning curve!).

If you find yourself with extra crepes, consider it a delicious bonus! They are incredibly versatile and make for a wonderful breakfast or snack. My loved ones enjoy them with sliced bananas and a dollop of peanut butter, but you can also fill them with fresh fruit, jam, or even savory fillings. So, whether you’re a beginner or a seasoned crepe maker, you’re set for success – and possibly some delightful leftovers!

The Dreamy Coconut Whipped Cream Filling

While traditional mille crepe cakes often feature pastry cream, our vegan version shines with a light and airy coconut whipped cream. This dairy-free alternative not only complements the flavors of the crepes and dulce de leche beautifully but also provides a wonderfully fresh and creamy texture. For the best results, selecting the right coconut cream is key.

Achieving Fluffy, Stable Whipped Cream

I highly recommend using Nature’s Charm coconut whipping cream, specifically formulated to whip up into a stable, fluffy consistency. Unlike regular canned coconut milk, which often requires you to chill it overnight and carefully scoop out the solidified cream, Nature’s Charm is designed for whipping straight from the can (after refrigeration). Its added coconut oil helps ensure a sturdier texture, preventing it from collapsing, which is perfect for layering in a cake.

To prepare your coconut whipped cream, make sure your can of coconut whipping cream has been refrigerated overnight – this is vital for proper whipping. For an extra boost, place your mixing bowl (preferably a metal one) and beaters in the freezer for about 10-15 minutes before you start. Pour the chilled coconut whipping cream into your pre-chilled bowl. Using a hand mixer, whip the cream at maximum speed for 3-4 minutes until it becomes light and fluffy with soft peaks. Then, gently fold in the powdered sugar and vanilla extract until just combined. Be careful not to overmix, as this can sometimes cause coconut cream to become grainy.

Customizing Your Cream Layers

In this recipe, I’ve opted for a conservative amount of coconut whipped cream, using one can to create delicate layers between the crepes. However, don’t hesitate to personalize your cake! If you adore a richer, more prominent cream filling, I enthusiastically suggest doubling the amount of coconut whipping cream. This will allow for thicker layers between each crepe, or even enough to frost the entire exterior of the cake, making it resemble a more conventional cake with a delightful surprise inside. Imagine the joy and surprise on everyone’s faces when you cut into what looks like an ordinary cake, only to reveal the stunning, elegant layers of crepes and cream! This is truly where the magic of the vegan mille crepe cake shines.

Assembling Your Stunning Vegan Mille Crepe Cake

Now for the grand finale: assembling your magnificent Vegan Dulce de Leche Mille Crepe Cake! This is where all your hard work comes together to create a truly impressive dessert. The key to a beautiful crepe cake is patience and neatness in layering.

Building the Layers: A Step-by-Step Guide

Begin by placing your first crepe on a flat serving plate or a cake stand. Using an offset spatula or the back of a spoon, spread a thin, even layer of your fluffy coconut whipped cream over the entire surface of the crepe, leaving a small border if you prefer clean edges. Gently place another crepe directly on top of the cream layer, aligning it as perfectly as possible. Repeat this process, alternating between crepes and cream, until you have used all your coconut whipped cream, making sure to end with a final crepe layer on top. Aim for about 18-20 layers for a visually stunning cake.

Once assembled, cover the cake loosely with plastic wrap and refrigerate it for at least 2-4 hours, or even overnight. This crucial chilling time allows the layers to settle, the cream to firm up, and the flavors to meld beautifully, making the cake much easier to slice neatly. Just before serving, generously pour your homemade vegan dulce de leche over the top crepe layer, letting it gracefully drip down the sides. You can garnish with a dusting of cocoa powder, fresh berries, or toasted coconut flakes for an extra touch of elegance.

Final Touches and Presentation

The beauty of this dairy-free crepe cake is its understated elegance, but a little flourish can make it even more captivating. When you’re ready to serve, a sharp, thin knife will help you achieve clean slices that showcase the many delicate layers. Each slice promises a delightful combination of soft crepes, creamy coconut, and rich caramel, making it an unforgettable dessert for any occasion. If you’re searching for an extraordinary, plant-based dessert that breaks from traditional cakes, this Vegan Dulce de Leche Mille Crepe Cake is an absolute must-try!

Don’t forget to pin the inspiring images below the recipe and follow me on Pinterest for more delicious vegan recipes!

Looking for more impressive vegan desserts? Why not try my vegan pumpkin pie or these indulgent vegan salted caramel chocolate cupcakes!

SAVE TO PINTEREST FOR LATER!

Disclosure – Thank you to Nature’s Charm for sponsoring this post! It’s a delight to be working for people and a business I find inspiring. I love the values the company is built on, and am proud to be collaborating with them!