Ingredients

For the Chocolate Crepes

500 milliliters almond milk (or regular milk)
3 large eggs
150 grams rice flour
20 grams cornstarch
2 tablespoons coconut oil
Sweetener to taste
Vanilla extract to taste
30 grams carob powder (or cocoa powder if no allergies)
We recommend:

Instructions

Step 1

Prepare the Crepes

In a mixing bowl, whisk together the eggs and chosen sweetener with a pinch of salt. Gradually mix in the almond milk until well combined.

Next, add the cornstarch and slowly incorporate the rice flour until the batter is smooth. Melt the coconut oil and mix it into the batter. Finally, stir in the carob powder.

Heat a non-stick skillet without oil and pour in the batter to form crepes. Cook until golden on both sides. Set aside once done.

Step 2

Make the Chocolate Cream

In a bowl, combine the cream cheese and soft cottage cheese. Blend them until smooth and creamy.

Add the carob powder and sweetener to taste, mixing thoroughly until the cream is well combined.

Step 3

Assemble the Rose Cake

Take a crepe and place a spoonful of the chocolate cream in the center, spreading it evenly. Fold the crepe in half and set it aside.

Repeat this for all crepes. To create the rose shape, lay four crepes overlapping each other in a row and spread cream between them.

Roll them into a cone shape to form the center of the rose. Layer the remaining crepes around this center, applying cream between layers as you go.

Step 4

Chill the Cake

Once assembled, cover the cake with plastic wrap and refrigerate for about 2 hours to set.

Step 5

Serve and Decorate

Carefully remove the cake from the fridge and, if desired, decorate with edible gold dust or a sprinkle of carob/cocoa powder before serving. Enjoy your delightful sugar-free treat!

Servings

When it comes to serving your beautiful chocolate rose cake, the possibilities are endless! 🌹✨ Picture this: set your cake on a charming vintage plate that highlights its intricate design, perfect for a family gathering or an intimate tea party. Serve each slice with a dollop of light whipped cream or a few fresh berries for a pop of color and freshness!

For those who love a bit of crunch, sprinkle some toasted nuts on top or serve alongside crunchy biscotti for a delightful contrast in textures. If it’s a special occasion, you might even want to dust the top with edible gold or chocolate shavings to add that touch of glamour! 🎉🍫

Pair this cake with a piping hot cup of herbal tea or a chilled glass of almond milk for a harmonious balance of flavors. Whether it’s a weekday treat or a festive dessert, this chocolate rose cake is sure to become a centerpiece, enchanting every guest!

Equipment

Non-Stick Pan

A good quality non-stick pan is essential to easily flip your pancakes without sticking, ensuring they are perfectly cooked and maintain their shape.

Variations

If you're looking for gluten-free and vegan options, you can easily adapt this recipe! For a gluten-free version, substitute rice flour with a gluten-free all-purpose flour blend. This will help you achieve the same light and fluffy texture without using any wheat products. 🌾🚫

For a vegan twist, simply replace the eggs with a combination of flaxseed meal and water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water = 1 egg). Use a plant-based cream cheese for the frosting, and your cake will remain as indulgent and delightful as ever! 🌱💚

Faq

  • Can I use regular flour instead of rice flour?

    Yes, but if you want to keep it gluten-free, stick with gluten-free flour options!

  • What can I serve with this chocolate cake?

    This cake pairs wonderfully with whipped cream, fruits, or even a scoop of dairy-free ice cream.

  • Can I make the batter ahead of time?

    Yes! You can prepare the batter in advance and store it in the fridge for a maximum of 24 hours.

  • How can I make my pancakes fluffier?

    Try letting the batter rest for 10 minutes before cooking. This helps the ingredients to meld together for super fluffy pancakes!

  • What's the best way to store leftovers?

    Keep any leftover cake in an airtight container in the fridge for up to three days. You can also freeze slices for future cravings!

  • Can I use cocoa powder instead of carob powder?

    Absolutely! If you don't have carob, cocoa powder can be used, providing a similar rich chocolate flavor.

Nutrition facts

Sugar-Free Chocolate Crepe Rose Cake Recipe
Recipe Yield:8 servings
Calories:Approximate calories per serving range from 200 to 250.
Calories (Min - Max):200 - 250
Total Fat:10g
Saturated Fat:5g
Protein:8g
Total Carbohydrate:25g
Total Sugars:5g