Happy Birthday to My Mom! 👩🏻
Last weekend was my mom’s birthday. I like to make her a birthday cake every year on her birthday. 2020 was a remarkably difficult year for most people, due to covid and all other unexpected changes. After such a harsh year, I figure that she deserves a special cake on her special day! 🥳 Mango is my mom’s all-time-favorite fruit and crepe cake is her favorite dessert. So what’s better than making her a Mango Crepe Cake made with the sweetest and juiciest mangos? 🥭
Crepes Made With Sourdough Discards
As mentioned from last week’s Sourdough Chocolate Chip Cookie recipe post, I love exploring any possibility to use sourdough discards in recipes. 🍪 Check out my recipe of Tofu Katsu made with sourdough discard if you are interested. Therefore, since the consistency of sourdough starter kind of resemble that of a crepe batter, it may come as no surprise that I use sourdough discards to make the crepes. Traditional crepes contain eggs, milk and butter, which can be easily substituted by vegan butter, plant milk and flax eggs.
Don’t worry if you don’t have a sourdough starter yet, you can still make this recipe by substituting equal parts of flour and water. Learn how to make your own sourdough starter from my Beginner’s Guide to Sourdough Baking.
Vegan Whipped Cream
The easiest and probably healthiest way to make vegan whipped cream is to use coconut cream. Although mango and coconut does go well together, I wanted it to resemble the real non-vegan version of the mango crepe cake as much as possible. So in this case, I used aquafaba and vegan butter to make the vegan whipped cream. Because birthday cake calories don’t count right?😏 To make the vegan whipped cream, simply use a stand mixer and beat until stiff peak formed. Remember to refrigerate the whipped cream if not used immediately.
Mango Crepe Cake (Vegan)Course: DessertCuisine: FrenchDifficulty: Medium
This mango crepe cake is perfect for any special occasions. This recipe makes a 24 -layer 10″ crepe cake, please feel free to double or half the ingredients to make a bigger or smaller cake.
- Sourdough Crepes
386g sourdough discards*
85g vegan butter (unsalted)
4 flax eggs (4 Tbsp ground flax seeds + 12 Tbsp water)
136g all-purpose flour
363g plant milk
1/2 tsp sea salt
6 Tbsp sugar
1 tsp vanilla extract
Vegan butter for frying
- Vegan Whipped Cream
1 cup vegan butter (unsalted)
3.5 cups vegan powdered sugar
4 tsps vanilla extract
- Fillings & Toppings
Flesh from 2-3 mangoes (thinly sliced)
- In a blender, add all of the ingredients and blend for 20 seconds.
- Pour the batter into a large bowl. Cover and let it rest in the refrigerator for 1 hour.**
- Heat a 10-inch crepe pan, or a non-stick pan on medium low heat.
- Add a thin layer of butter to coat the bottom of the pan. Wipe off excess with paper towel.
- Turn the heat to low. Pour 1/4 cup of batter into the center of the pan. Lift the pan and swirl to spread batter evenly. Remember to act quick here as the batter will start to cook the second you pour it onto the pan, making it harder to swirl the longer you wait.
- Cook for 2 minutes and flip the crepe. Carefully flip the crepe and cook for another minute on the other side.
- Remove from heat to a serving plate to cool. Cover the crepes with the kitchen towel (or tea towel) while you are cooking the other ones to prevent them from drying out. Cook the remaining batter until all batters are used. This recipe makes about 24 crepes.
- Vegan Whipped Cream
- Place 1 cup of softened vegan butter with 3.5 cups of powdered sugar into the bowl of a stand mixer. Beat at medium speed for 2 minutes until well combined.
- Turn the mixer to high setting and slowly pour in 1 cup of aquafaba and 4 tsp of vanilla extract.
- Beat on high for at least 5 minutes. Stop to scrape the edges of the mixing bowl occasionally.
- Continue beating until stiff peak form. Remember to refrigerate the whipped cream if not used immediately.
- Assemble The Cake
- To assemble the cake, place 1 crepe in the center of a 12-inch plate. Evenly spread 4-5 Tbsp of vegan whipped cream on the crepe, almost to the edges.
- Top with another piece of crepe. Repeat step 1 until you’ve used 5 crepes.
- Top the crepe with thinly sliced mango in an even layer. Spread 3 Tbsp of vegan whipped cream to fill the gaps of the mangoes. Top with another piece of crepe and repeat step 2.
- Continue the same steps, adding mango flesh every fifth crepe, until all crepes have been used.
- Gently and loosely wrap with plastic wrap and refrigerate for at least 4 hours (or even overnight) before serving.
- Decorate the cake with your preferred choice of toppings (here I used mango roses). Slice and enjoy!
- *If you don’t have sourdough discards, use 193g flour and 193g water instead.
- **This helps to remove the bubbles so the crêpes will be less likely to tear during cooking.