Vegan Blue Spirulina Mille Crepe Cake

Vegan Blue Spirulina Mille Crepe Cake


  • 1 cup all-purpose flour
  • 1/8 tsp. pink salt
  • 1 tsp. blue spirulina powder
  • 1 ½ cup unsweetened almond milk (or plant-based milk of your choice)
  • 1/4 cup unsweetened applesauce
  • 2 tbsp. melted coconut oil + more for frying


  • 2 cups vegan whipped cream
  • 1/3 cup icing sugar to taste


  1. Sift and combine all of the dry ingredients in a medium-sized mixing basin. Flour, salt, and blue spirulina powder are among the ingredients.
  2. In a separate bowl, combine the apple sauce and almond milk.
  3. 14 of the mixture should be poured into the other bowl at a time. While whisking, pour in the batter.
  4. Make a crepe batter using coconut oil. Whisk until the texture is velvety smooth. To produce paper-thin crepes, stay away from bumps and clumps.
  5. Refrigerate the crepe batter by wrapping it in plastic wrap.
  6. To solidify the batter, refrigerate it overnight (or at least 1 hour).
  7. Maintain a high medium heat on the stove for the frying pan/crepe pan.
  8. Then, before adding 14 cup of crepe batter into the pan, lubricate and season it with oil. The shorter sides make it easy to flip them. Make sure your batter is evenly distributed.
  9. Cook crepes for 30 seconds to one minute (or until it is cooked).
  10. To finish cooking the other side, flip it over (30 secs).
  11. Steps 8-10 should be repeated with the rest of the batter. To keep the crepe from burning, you may need to adjust the heat.
  12. While the rest of the crepes are cooking, stack them on a serving dish or baking sheet.


  1. Whip the cream until firm, then fold in the icing sugar.
  2. Place the first crepe on a flat platter, then top it with 3-4 tablespoons of whipped cream.
  3. Spread a thin, uniform coating of cream to the extreme edge of the crepe with an offset spatula.
  4. Place another crepe on top and continue to layer cream and crepes until all of your crepes are gone.
  5. Before serving, chill the crepe cake for about an hour.

Source: Joyful Home Cooking

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