This Pumpkin Spice Crêpe Cake has all the flavors of a pumpkin spice latte with a touch of creamy coconut.
Growing up, one of my favorite parts of the autumn season was the annual county fair. Each year, I would purchase tickets for the fair’s grand finale—a county-wide raffle. As the announcer read off the winning tickets, I would anxiously check my ticket stub to see if I would be that year’s winner. After years of disappointment, I finally won a raffle in my freshman year of high school. My grand prize? A homemade pumpkin pie.
The welcoming flavors of pumpkin spice always bring back these happy memories for me. This pumpkin spice crêpe cake is one of my favorite variations on the pumpkin spice theme to date. Each bite is rich with subtle notes of sweet pumpkin, coffee, and spice. These melt-in-your-mouth flavors are nestled between tender layers of golden crêpes, making for an unforgettable dining experience.
Whether you’re a seasoned baker or a novice chef looking for a culinary adventure, this crêpe cake is sure to fit the bill. Surprisingly approachable and completely showstopping, this is the kind of cake that guests will remember for years to come.
Is Pumpkin Spice Crêpe Cake Healthy?
This cake makes for an indulgent dessert and calls for a number of nutrient-rich ingredients. The pumpkin purée is high in fiber, potassium, and beta-carotene. Almond butter is a good source of plant-based protein and healthy fats. The oat flour in this recipe is naturally gluten-free and a source of nutrients like magnesium and phosphorous. The coconut water is filled with electrolytes and low in both calories and sugar. To reduce the sugar content in this recipe, consider replacing the agave nectar with liquid stevia or monk fruit syrup. For individuals with caffeine sensitivity, you can also replace the coffee and coffee grounds in this recipe with decaf options. Remember that this is a dessert, and as all desserts, it is best enjoyed in moderation.
What Are Molokai Coconuts?
Molokai, or the friendly island, is a Hawaiian island known for its naturally cultivated coconuts. The coconuts on this island are grown without pesticides or synthetic fertilizers, making for a natural and refreshing final product. Molokai coconuts grow in volcanic soil under plenty of sunshine, and these growing conditions produce flavorful and rich coconuts. Coconuts grown on this island have a subtly sweet flavor and creamy, tender meat. They are also harvested on a smaller scale than commercially farmed coconuts, consistent with traditional Hawaiian agricultural practices. Molokai coconuts have long held a special place in Hawaiian culture and are an important part of island ceremonies. Today, the popularity of Molokai coconuts has spread beyond this small island. These coconuts have become a popular ingredient in skincare products, oils, and refreshing beverages.
How Do I Store Leftovers?
Place leftovers in a sealed cake dish or other airtight storage container. You can store leftovers in the fridge for 3-4 days. You could also store leftover cake in the freezer for up to 2 months, but keep in mind that this may alter the texture.
Serving Suggestions
If you are enjoying this cake as an autumn-themed dessert, I definitely recommend pairing it with a Pumpkin Spice Latte or even an Espresso Martini. And if you’re serving this pumpkin spice crêpe cake as part of a larger dessert spread, you could serve it along with Sweet Potato Pie or Pecan Pie Cobbler. You could also consider using Greek Yogurt or Coconut Yogurt as a creamy topping or side for your pumpkin spice crêpe cake.
Recipe
Ingredients
For The Crêpes:
- 3 cups strong brewed coffee chilled
- 2 cups oat flour
- 1 cup Bai Molokai Coconut drink plus additional for cooking
- 3/4 cup pumpkin purée
- 1/2 cup cornstarch
- 1/4 cup almond butter melted (about 30 seconds in the microwave)
- 1 1/2 teaspoons pumpkin pie spice
- Pinch of salt
For The Pumpkin Pie Filling:
- 1 1/2 cups pumpkin purée
- 1/2 cup agave nectar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
For The Coffee Frosting/Filling:
- 1 cup canned coconut cream
- 1 cup pumpkin purée
- 5 tablespoons agave nectar
- 1 tablespoon + 1 teaspoon coffee grounds finely ground in spice grinder
- Coffee beans for garnish
Instructions
- Preheat your oven to 350°F.
- In a high-powered blender, combine all the ingredients for the crêpes and blend until smooth and well mixed.
- Let the batter stand for 3 minutes to bind. While it stands, lightly grease your nonstick pan with coconut oil and place it under medium heat.
- Once the batter has sat for 3 minutes, pour a scant 1/3 cup into the center of the pan, swirling around the pan as you pour the batter in. You need to do this quickly so that the batter doesn't begin to cook before it reaches the edges. The crêpes will be a little thicker than your standard crêpe.
- Cook until the edges are crispy and the top feels set, about 3-4 minutes. Quickly flip and cook an additional minute until the crêpe feels tender but cooked. Transfer to a plate and repeat with all remaining batter, lightly wiping the pan with oil every few crêpes. You should end up with 22-23 crêpes.
- While you cook the crêpes, stir together all the ingredients for the pumpkin pie filling and pour into a medium-sized, oven-safe dish.
- Bake until the mixture darkens and begins to reduce and thicken, stirring every 15 minutes to avoid a thick skin forming on top of the filling. This takes about 55 minutes to 1 hour. Once cooked, let cool at room temperature until the crêpes are done.
- Once the crêpes are done, place them, along with the pumpkin pie filling, into the refrigerator to cool about 45 mins to 1 hour.
- In a large bowl, beat together the coconut cream, the pumpkin purée, and agave until smooth and well mixed. Stir in the ground coffee.
- Place one cooled crêpe onto a cake stand and gently, using an offset spatula, spread just under 2 tablespoons of the cooled pumpkin pie filling evenly over it.
- Place another crêpe on top and spread a lightly heaping tablespoon of the coconut cream on it, gently spreading out. The crêpe won't be covered as thick as the layer with the pumpkin pie filling. Repeat with all the crêpe, alternating between the two different fillings.
- Once the layers are done, spread a very thin layer of the coconut cream frosting over the entire cake, to seal in all the sides. Refrigerate for 1 hour.
- Once chilled, spread the rest of the cream all over the cake and garnish with coffee beans. Refrigerate for at least 3 hours to set the cream.
- Serve and enjoy!
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