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Description
An indulgent cake made with layers of gluten free pumpkin spice crepes and pumpkin spiced coconut whipped topping!
Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups flour (or all purpose if you don't have issues with gluten)
- 2 eggs
- 1 cup water
- 3/4 cup creamer (International Delight's Pumpkin Pie Spice)
- 4 Tbsp. coconut oil (melted, or butter)
- 1/3 cup pumpkin puree
- 1/2 cup confectioner's sugar
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Directions
- The Crepes are quite easy to pull together. Just place the GF flour (or all purpose if you don't have issues with gluten), eggs, water, International Delight's Pumpkin Pie Spice Creamer, coconut oil melted (or butter) and ⅓ cup pumpkin puree in a container and whisk till well combined and there are no lumps.
- Then just pour half a ladle of crepe batter into a pan on a medium flame and twist the pan around so the crepe batter spreads around, forming a crepe.
- Mix the solid part of 1 can of coconut milk (that has been refrigerated overnight), the pumpkin puree, confectioner's sugar, melted coconut oil, gelatin and 1 tablespoon of International Delight's Pumpkin Pie Spice Creamer together with an electric mixer.
- The crepe cake is assembled by alternating crepes and about 2 tablespoons of frosting. I let the cake set in the fridge for about an hour. Then topped it with some melted chocolate and it was ready to be savored.
NutritionView More
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690Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories690Calories from Fat400 |
% DAILY VALUE |
Total Fat44g68% |
Saturated Fat36g180% |
Trans Fat |
Cholesterol105mg35% |
Sodium190mg8% |
Potassium530mg15% |
Protein16g |
Calories from Fat400 |
% DAILY VALUE |
Total Carbohydrate64g21% |
Dietary Fiber5g20% |
Sugars20g |
Vitamin A160% |
Vitamin C15% |
Calcium6% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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