FREE SHIPPING ON ALL ORDERS OVER $35.00 - Use code FREESHIP (applies to US orders only & cannot be combined with other offers)

Chocolate Cranberry Beet Crepe Cake

Chocolate Cranberry Beet Crepe Cake by Sunflower_InTheCity

(grain-free, gluten-free, dairy-free)



*should make about 20 crepes

  • 6 eggs
  • 1 ½ c. almond milk
  • 3 tbsp. coconut oil (melted and cooled)
  • 3 tbsp. coconut sugar
  • 2 tbsp. Live Glean Beet Powder
  • 1/4 c. arrowroot powder
  • 1/3 c. coconut flour


  1. Add all ingredients to the Ninja and blend until silky smooth.
  2. Let the batter sit for 5 minutes so the coconut flour can absorb and set.
  3. Preheat a crepe pan or very non-stick skillet over medium-low heat for at least 5 minutes.
  4. Pour about ¼ cup of batter into the middle of the pan and swirl around to coat. It should be very thin.
  5. Cook for about 4 minutes on one side, then carefully flip the crepe and cook for another 2 minutes.
  6. Transfer the crepe to a plate and cover with a paper towel.
  7. Repeat the process until the batter is gone, stacking the crepes with a small square of parchment in between each.
  8. Cover and place in the fridge while you prep the chocolate filling.

Chocolate Cream Filling:


  • 2 medium/large roasted sweet potatoes
  • 1/4 c. almond milk
  • 1/2 tsp. vanilla extract
  • 1/3 c. maple syrup
  • 2/3 c. cacao powder


  1. Wash the sweet potatoes and pierce several times with a fork.
  2. Roast at 400 degrees for 45 minutes, or until tender and oozing with caramelized goodness.
  3. Let the potatoes cool completely.
  4. Put cooled sweet potatoes and almond milk into the Ninja food processor and blend until smooth.
  5. Add the vanilla, maple syrup, and cacao powder.
  6. Blend again until nice and creamy.

Cranberry Sauce:

*you will have extra


  • 3 c. fresh cranberries
  • Juice and zest from ½ an orange
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract


  1. Add the cranberries, orange and maple syrup to a small pot over medium heat and stir until the start to simmer.
  2. Cover with a lid, turn the heat to low, and let cook for about 10 minutes.
  3. Take off the lid and stir, crushing some of the cranberries.
  4. Remove from the heat and add the vanilla.
  5. Let it cool completely – it will thicken as it does so.


1. Start with the largest crepe on the bottom. Spread 2-3 tbsp of chocolate cream with an offset knife or
2. Continue the crepe/cream layers until there are no more crepes.
3. Top with a chocolate drizzle, coconut whipped cream, and cranberry sauce.
4. Store in the fridge until you’re ready to ENJOY!

Recipe Notes:

  • The crepe batter may seem a little thin. Don’t worry, it’s supposed to be!
  • I highly recommend taking the time to roast the sweet potatoes. The caramel flavor achieved through roasting is worth it. However, canned puree could be substituted.
  • It is important that your crepes are completely cool before spreading the chocolate cream. Don’t want a melty mess!
  • Spread less chocolate filling in between the layers than you would think. Remember, you have 18 layers of cream!





Instagram: @sunflower_inthecity

A Kansas girl living in NYC. Corporate young professional by day, fitness instructor by morning and night, and creative cook by every moment in between. Passionate about creating nourishing, delicious recipes while pinching pennies and supporting sustainability.

Leave a comment

Please note, comments must be approved before they are published