What’s for brunch? Sinfully sweet crepe cake

Last night my partner requested “something really good for breakfast.” I immediately thought of the crepe cake gracing the cover of this month’s VegNews Magazine and knew that I had to try it (or an approximation of it). I’ve been taking a few days off work and today is the last day of my break, so I chalked that up as another reason to indulge!

Pure indulgence

Of course, the crepe cake in VegNews is not gluten free, and I didn’t have coconut cream or fresh berries ready, so decided to improvise. I used the crepe recipe in Allyson Kramer‘s book Great Gluten-Free Vegan Eats (see the apple cinnamon blintzes recipe); converted some basic cashew cream I had on hand into a sweet cashew cream and layered that on top of the guava jam I bought in Montevideo; and topped it all off with bananas and fresh figs.