Preparation:
Prep time: 20 minutes
Rest time: 1 hour
Cook time: 45 minutes
Makes 1 cake
Ingredients:
-1 cup all-purpose flour
-1/8 tsp salt
-1 1/2 cup unsweetened almost milk (type of your choice)
-1/4 cup unsweetened applesauce or 1 tbsp flax meal (mix w/ 5 tbsp water) or 1 cup sparkling water
-2 tbsp melted coconut oil, plus some for frying
-1 tbsp baking powder
-2 tbsp sugar
-1 tbsp vanilla extract
-rainbow food coloring
-powdered sugar, to top
For whipped cream:
-1/3 cup powdered sugar
-1 tsp vanilla
-1 can coconut cream (refrigerated overnight or at least 4 hours)
Directions:
Make the coconut whip cream:
Chill the coconut cream for at least 4 hours or overnight, before using. Then take out and open it. Scrape the coconut cream off the top and leave the liquid (That can be used elsewhere). Add the coconut cream to a mixer and whip. Add the powder sugar and vanilla about 2 minutes in and continue to whip. Refrigerate while you make the crepes.
Make the crepes:
Place all the dry ingredients in a bowl and whisk to combine. Whisk the wet ingredients in a bowl, and then combine with the dry ingredients, while mixing. Whisk until well combined, smooth, and the batter has no lumps. Add coconut oil into your crepe mix. Whisk until you get a silky-smooth texture. Cover the crepe batter with plastic wrap and pop it in the fridge. Refrigerate for at least 1 hour, to set the batter.
When ready to make, divide the crepe batter into bowls (one for every color), and dye the batter a different color of the rainbow.
Heat a medium nonstick skillet over medium heat. Lightly coat with more butter or vegetable oil. Add about 1/4 to 1/3 cup batter and swirl the batter to completely cover the bottom of the skillet. Cook until the bottom of the crepe is set, 2-3 minutes. Using a rubber spatula or chopsticks to loosen the edge of crepe then quickly flip it. Cook for 1 minute more then slide the crepe out of the skillet onto a cooling rack. Repeat with the remaining batters, adding more oil to the pan, as necessary.
Assemble the cake:
Lay the crepe in order of the rainbow colors on a cake plate, starting with purple. Using a spatula, cover with a thin layer of the whipped cream. Top with another purple crepe, repeating the process to create a stack. Repeat the process with the rest of the colors of the rainbow. Once done, powder the top layer with powdered sugar (don't heavily coat it) and enjoy!