Vegan & Gluten-Free Chocolate Crepe Cake

• Vegan
• Gluten free

• Baking & Spices

  • 1/2 tsp Baking powder
  • 3/4 cup Brown rice flour
  • 1/4 cup Cocoa powder
  • 1/2 cup Coconut sugar
  • 1/4 cup Dark chocolate chips
  • 2 tbsp Flax meal
  • 1 cup Oat flour
  • 1/8 tsp Salt
  • 1 10-ounce container Simple mills organic vanilla frosting
  • 1 1/2 tsp Vanilla extract

• Liquids

  • 2 cups Non-dairy milk or water

Found on emilieeats.com

Description

Ingredients

• 2 tablespoons flax meal
• 1 cup oat flour*
• ¾ cup brown rice flour
• ½ cup coconut sugar
• ¼ cup cocoa powder
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• 2 cups non-dairy milk or water (or a combination of both)
• 1½ teaspoons vanilla extract
• 1 10-ounce container Simple Mills Organic Vanilla Frosting
• ¼-1/2 cup dark chocolate chips
• Optional toppings: fruit, walnuts, dark chocolate chips

Directions

• In a small bowl, add flax meal and 5 tablespoons water. Set aside for 10 minutes.
• In a large bowl, add oat flour, brown rice flour, coconut sugar, cocoa powder, baking powder and salt. Stir to combine.
• Add flax meal mixture, non-dairy milk and vanilla. Whisk until the batter is smooth. Let it sit for at least 5 minutes.
• Heat a nonstick medium skillet over low-medium heat. Pour about ¼ cup of the batter onto the pan; swirl the pan around to form the batter into a thin crepe. Cook for 1-2 minutes on one side, then flip. Cook for another minute. Repeat with the rest of the batter.
• To form the cake, place one crepe on a flat surface, spread on a thin layer of icing, then top with another crepe. Repeat with all of the crepes.
• In a small bowl, add chocolate chips. Melt in the microwave in 30-second intervals until the chocolate is completely smooth. Drizzle over the crepe cake.
• Top with optional toppings like blueberries, chopped nuts and chocolate chips.