Gluten-Free Buttercream Crepe Cake with Lemon Curd Topping

This Buttercream Crepe Cake with Lemon Curd is a decadent dessert that's lightened up and gluten-free.  And don't forget gorgeous! Each delicious crepe is layered with buttercream and topped with tangy lemon curd!

This is probably the most amazing cake I've ever had.  And I have tasted a lot of cakes in my time. But this one is incredibly special.

Lemon is my favorite right now.  Yup, it just bumped out peanut butter for my number 1 favorite.  I am loving all the lemon things right now.

Just saying, this cake will be PERFECT for Mother's Day.  Guaranteed, you will be the favorite child.

This gorgeous cake is perfect for any holiday or gathering and has such a special presentation.

If you are looking for some more healthy dessert recipes, you will love these Chocolate Chip Zucchini Cookies, Homemade Snickers Bars, Matcha Coconut Ice Cream and definitely these No Bake Berry Cheesecake Bars! All of these would be even more delicious with my Apple Chai Latte, Chamomile Latte and my Low Carb Bulletproof Hot Chocolate!

Why You Should Make This Buttercream Crepe Cake with Lemon Curd

I just love an easy to make, no bake dessert. This beautiful cake might look fancy and that it took hours to make, but I promise it's very simple.

Remember a few weeks ago when I shared that lemon curd with you guys?

I figured there were some other ways to eat besides straight out of the jar (only half joking).  And then I realized that it tastes delicious on EVERYTHING! Seriously, just about everything.

Lemon just screams spring to me.  It makes me think of blooming flowers, sunshine, longer days and happier times.  It's so fresh and light. And oh so perfect.

And there's fresh berries because, well, fresh berries.  I may have gone a little overboard with them but in my opinion, there can never be too many.

How To Make This Buttercream Crepe Cake with Lemon Curd

Here's the deal, perfectionists might want to lighten up a bit when you make this cake.  The edges are not all the same when you prepare the crepes and that's ok.  I started to trim the edges of the crepes so that they were all he same size and then I gave up.

It's ok if it's not perfect.  It still tastes delicious and looks pretty darn gorgeous (if I do say so myself). The most important part is that the cake tastes incredible, not how perfect the edges are.

I recommend making the crepes and the lemon curd ahead of time so that the preparation isn't too much.  I made them the night before I prepared the cake and it was a huge time saver.  

Check out my video that shows just how easy this is to make!

Recipe Tips

Shhhhh….don't tell anyone but this cake might look fancy, but it's really simple to make.  It'll be our secret.

Besides being incredibly delicious, it's super gorgeous too. This crepe cake is a show stopper and perfect for family gatherings for Mother's Day, Easter or any plain old brunch you have.  Such a beautiful presentation.

I like to make the crepes before hand and store them in the refrigerator until I am ready to prepare the cake. I have also heard from readers that they have also bought crepes from the grocery store and prepped the rest themselves.

Whatever works! I am all for convenience.

You can also top with whatever fresh fruit you have in your house or whatever you like. I chose berries because they are not only bright and colorful, but also nutritious and healthy. They are also in season now which is another positive!

Related Recipes

Crepe Cake Recipe from Natasha's Kitchen

Strawberry Crepe Cake from Contemplating Sweets

Chocolate Vegan Crepe Cake with Raspberries from Food Faith Fitness

No Bake Strawberries and Cream Crepe Cake from Skinnytaste

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Buttercream Crepe Cake with Lemon Curd Topping

A decadent dessert that's lightened up and gluten-free.  And don't forget gorgeous! Each delicious crepe is layered with buttercream and topped with tangy lemon curd!

5 from 14 votes

Print Pin Rate

Course: brunch, Dessert, treat

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 45 minutes minutes

Total Time: 45 minutes minutes

Servings: 10 servings

Calories: 148kcal

Author: Lauren Kelly

Ingredients

• ▢ 24 gluten-free crepes double batch
• ▢ Buttercream Frosting:
• ▢ 2 tablespoons butter softened (not melted)
• ▢ ¼ cup plain Greek yogurt
• ▢ 1 teaspoon vanilla
• ▢ ¼ teaspoon lemon juice
• ▢ 1 ½ cups unrefined powdered sugar
• ▢ lemon curd and fresh berries for topping

Instructions

• Prepare crepes according to instructions. Place in an airtight container until ready to prepare the cake.
• Prepare lemon curd according to instructions. Place in an airtight jar in the refrigerator until ready to use.
• Prepare frosting by adding all ingredients except powdered sugar in a medium bowl.
• Mix well.
• Slowly add sugar and mix with an electric mixer until smooth.
• Place in the refrigerator for 20 minutes to thicken.
• Place a crepe on a cake stand or a plate.
• Layer about 1-2 tablespoons of buttercream frosting over the crepe.
• Layer with another crepe and continue to spread frosting on top and layer until all frosting is finished.
• Allow to sit in the refrigerator for at least 30 minutes for cake to set.
• Spread prepared lemon curd on top of last crepe.
• Top with fresh berries.

Notes

To store: Place in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 148kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 210mg | Potassium: 1mg | Sugar: 10g | Vitamin A: 73IU | Vitamin C: 0.05mg | Calcium: 31mg | Iron: 0.4mg

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