Buckwheat Crepe Cake with Chocolate Avocado Filling and Hazelnut Cream

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This Buckwheat Gluten-free Crepe Cake with amazing Chocolate Avocado Filling and Hazelnut Cream is decadent and luscious.

{Since we’ve gone gluten free (and my son is dairy free), I’ve had to come up with alternatives to typical treats we used to enjoy. We love these Chocolate Chip “Cheesecake”-Filled Chocolate Cupcakes, Dairy Free Chocolate Almond Chip Ice Cream, and Almond Joy Bars, and these Raw Fudge Brownies, but for a special occasion this fabulous Buckwheat Crepe Cake from Almost Bananas is just perfect.   Loaded with nutrition like avocado–this looks amazing!  One of the problems with making gluten-free cake is that you need to add a decent amount of white starch to get the “lift” of traditional white flour cakes.  With this crepe cake, that problem is solved.  This crepe cake is whole grain and lovely.}

Crepe cakes, in my opinion, are an excuse to eat more icing (make that “frosting,” for my American friends).

Crepes layered with filling make for a moist and rich treat.

I’m normally a fast and easy baker: one bowl, done.

For my birthday, though, I wanted to make something a little more fancy even though it meant taking more time. Crepe cakes take time, but they aren’t difficult.

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Introducing the Buckwheat Gluten-free Crepe Cake

I started with the idea of buckwheat crepes. Gluten-free and soaked, they provided the nutty flavour I wanted.

Next for the filling.

The first time I made the avocado based filling with carob, the second time with chocolate.

Both were delicious, though the carob paired with the nuttiness particularly well. Watch out for the size of the avocados, however.

Two avocados provided plenty of filling the first time, the second time the two avocados were small with huge pits, which is why in the photos, the filling is rather thin.

The hardest part was the topping. It had to be dairy-free, but whipping cream is my go to for cakes.

I’m not an icing type of girl.

I decided to continue the nutty theme for the topping with hazelnuts, thickening it with gelatin, adding maple syrup for a touch of sweetness. If you can eat dairy, however, go ahead and top with whipped cream.

Heaven on a plate.

The gluten-free crepe cake is not overly sweet, so if you want to indulge a sweet tooth, it’s very adaptable to adding more sweetener of different kinds. For the crepes and cream, even stevia will work; for the filling it needs to have some body. Whole New Mom has a low-glycemic alternative to homemade powdered sugar that would work great for this recipe.

This Buckwheat Gluten-free Crepe Cake with amazing Chocolate Avocado Filling and Hazelnut Cream is decadent and luscious.

What You Will Need for This Gluten-free Crepe Cake

Buckwheat Flour
Water Kefir (you can use this kit to make your own)
Eggs or Egg Substitute
Ghee (or butter or coconut oil)

slice buckwheat crepe cake on a white plate

Buckwheat Gluten-free Crepe Cake with Chocolate Avocado Filling and Hazelnut Cream

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Buckwheat Crepes

Chocolate/Carob Avocado Filling

  • 2 avocados (2 large or 3 small)
  • 1/4 cup cocoa (or carob)
  • 1 1/2 cups powdered rapadura (or other sweetener, as needed)

Hazelnut Cream

  • 1 cup hazelnuts (soaked nuts are preferred)
  • 1 cup water
  • 1/4 cup water (for gelatin)
  • 4 teaspoons gelatin
  • 1 tablespoon ghee (or coconut oil)
  • pinch unrefined salt
  • 1 tablespoon maple syrup (use alternative sweetener as needed. 1 1/2 scoops stevia is a good substitute)


Buckwheat Crepes

  • Mix buckwheat flour, water, and water kefir. Let sit covered 12+ hours.
  • Blend together salt, eggs, honey, ghee, and soaked flour.
  • Heat a 8 inch/20 cm skillet. Brush with fat (butter, coconut oil, ghee) and ladle batter, swirl around to distribute the batter in the pan.
  • Cook 3-5 minutes on one side, flip and cook 2 minutes on the other. Flip off the pan onto a plate, pile up with the rest of the crepes.

Chocolate/Carob Avocado Filling

  • Place all ingredients into the bowl of a food processor.
  • Process the ingredients in a food processor until smooth.

Hazelnut Cream

  • Roast hazelnuts in a 350F/180C oven for 5 minutes. You don't want to actually roast them but dry the peel. When the nuts have cooled, place them in a dishtowel and roll around to rub off the peel. Pick out from the peel and place in a cup or jar with water till covered. Soak 8+ hours.
  • Drain the hazelnuts, blend (in a blender, food processor, or immersion blender) with one cup water until hazelnuts or finely ground. Squeeze the milk through a nut milk bag or cheesecloth.
  • Sprinkle the gelatin on 1/4 cup cold water, let sit to bloom.
  • Heat the hazelnut milk with salt, ghee, and maple syrup until it starts to steam. Stir in the bloomed gelatin. When it cools to room temperature, I put it in the freezer to speed up the firming process. Every 10 minutes or so, mix with a mixer or immersion blender until the mixture has firmed up.

Putting the cake together

  • Spread filling on a crepe, lay on another crepe, layer on for a total of ten crepes, leaving the top crepe bare. Spoon on the hazelnut cream, using the back of the spoon to jiggle the cream smooth.
  • Let sit for at least two hours before serving. Pour more hazelnut cream overtop if desired.

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Have you ever baked with buckwheat before?
Or ever had a gluten-free crepe cake?

Naomi Huzovicova - Writer at Whole New Mom

Naomi is originally from Canada, but is now a wife and mom in Slovakia. She tries to live each day as a follower of Christ in the chaos of caring for children. Using real food and creating an environmentally friendly surrounding for her family is a priority. She dreams of a little farm while living in an apartment, enjoys handmade creations, and still doesn’t like brussels sprouts. Naomi shares her food creations and photos of Slovakia at Almost Bananas. She looks forward to connecting with you on PinterestGoogle+, and Facebook.

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  1. Hi,
    I like the recipe. Planning to make it today\tomorrow. Two questions:
    Why is important to soak buckwheat flour for at least 12 hours?
    Why soaking roasted hazelnut?
    Thank you.

    1. Hi there and thanks! You don’t have to do it but it makes the grains more nutritious and the texture is better. You actually don’t have to soak the roasted nuts. You are so welcome!

  2. I am confused about the gelatin, it is not listed in the ingredients?? Do you find a difference between the ghee and the coconut oil use?

    1. Hi there – it’s listed in the Hazelnut Cream ingredients. The ghee/coconut oil is such a small amount that there shouldn’t be any real difference in the final product.

  3. I have some sprouted buckwheat flour (purchased); so I wouldn’t need to soak it, right? Could I just combine the equal parts sprouted flour and water and proceed with the recipe (without the kefir and without waiting 12 hours)?

  4. I just wanted to share a website I found where you can get 100% buckwheat noodles. So far I’ve bought their soba, ramen, and tortigliani noodles. All other buckwheat noodles I’ve seen in the past are a mixture of buckwheat and wheat.. But these are truly 100% buckwheat. There’s even a buckwheat+sweet potato soba noodle. This website had the best price I could find online, plus they have free shipping and a lot of other items like hard-to-find varieties of organic beans. Just wanted to share: https://www.glutenfreemall.com/catalog/ (search under the “Pasta and Noodles tab”

  5. Great recipe! I’d love to have you share it at our #glutenfreefridays link up! I know my readers would enjoy it! 🙂 Cindy from vegetarianmamma.com

  6. Yes, We love buckwheat pancakes! I would love to try this, as I am trying the blood type diet and I am a type A and buckwheat is a positive grain for type A’s. I will likely skip the frosting too… too much work. 🙂

    1. If you put an extra layer of chocolate filling overtop, it will be just like frosting. I don’t know what foods are allowed for type A, but whipped coconut cream or normal whipped cream would work too. Hope you enjoy!

  7. I like to use buckwheat crepe’s for chicken wraps at lunch. I can’t wait to try this recipe! Thanks for sharing!