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    6 December, 2019 Dessert

    The Best Vegan Flan Cake

    Jump to recipe Print Recipe
    vegan flan cake

    Hi everyone! Finally the time has come to post the recipe of this delicious Vegan Flan Cake.

    This recipe does not follow the traditional flan recipes, in fact I added cacao butter and cornstarch for a more delicate and creamier result.

    The addition of cacao butter also gives a touch of flavor that is vaguely reminiscent of white chocolate, so if you are passionate about white chocolate this flan is definitely for you!

    Can I replace or make the flan without cacao butter?

    Unfortunately no, cacao butter is essential for the flavor and texture of this flan. Omitting it would make it less rich and take away that nice white chocolate flavour.

    Cacao Butter in a spoon

    What mold should I use?

    Any pudding mold with 1 liter capacity will work just fine. If you want to get the "cake-shape" use a cake mold.

    Vegan Flan sliced

    Topping

    If you want to be extra you can top your vegan flan cake with some coconut whipped cream. If so check out my guide on How to make the fluffiest Coconut Whipped Cream.

    More dessert recipes

    • Double-Chocolate Pudding Cake
    • Pumpkin Cheesecake – a delicate Fall dessert
    • Butter Beans Brownies – chocolaty, decadent, rich
    • Italian Custard Tart – Torta della Nonna
    • Banoffee Pie Jars – rich, crunchy & creamy

    If you make this recipe let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #vegaliciously on Instagram! Buon appetito!


    Vegan Flan Cake

    This Vegan Flan Cake is creamy, light and easy to make. All you need are few ingredients and little time! Let's get it started!
    4.5 from 4 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Course: Dessert
    Cuisine: French
    Keyword: caramell, caramell sauce, flan, flan cake, pudding, vanilla
    Servings: 8
    Author: Carlo Cao

    Ingredients

    For the flan

    • 8 dl 3.5 cups full fat coconut milk
    • 2 tbsp cacao butter
    • 3 tbsp cornstarch dissolved in little water
    • 1 tbsp vanilla sugar
    • ½ vanilla stick halved
    • 100 g sugar
    • 1 tsp agar agar powder
    • a pinch of saffron

    For the caramel

    • 100 g sugar
    • ⅓ cup water

    Instructions

    For the flan:

    • Place milk, cacao butter, cornstarch, vanilla sugar, vanilla, sugar and agar agar in a saucepan and heat over medium-high heat. Stir and bring to a boil, let it bubble for 2-3 minutes. Then add in saffron, whisk until incorporated.
    • Take off heat, discard the vanilla stick and let cool. Meanwhile make the caramel.

    For the caramel:

    • Place sugar and water in a saucepan and heat over medium to high heat, cook until melted and golden (+- 10 minutes).
    • Pour the caramel into the mold and tilt the mold to coat the bottom.
    • Pour the flan mixture over the caramelized sugar and let cool completely, once cold set in the fridge overnight.
    • To unmold, invert onto a large serving platter. Cut and serve immediately.
    • Buon appetito!
    Tried this recipe?Let us know how it was!

    If you have Pinterest, feel free to pin the following picture and to follow me by clicking here

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    Previous Post: « Vegan Pumpkin Roll
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    Reader Interactions

    Comments

    1. Dil says

      July 17, 2020 at 3:07 am

      Thank you so much for answering my earlier question. Does this taste overly coconut flavoured? (if I tasted the flan with no syrup?) Thank you!

      Reply
      • carlocao says

        July 22, 2020 at 11:54 am

        Hi Dil, I don’t understand the question, what do you mean?

        Reply
    2. Anonymous says

      December 07, 2019 at 11:28 pm

      Hi Carlo, thanks for the recipe. It was delicious!
      I liked the mold used for the making of the flan. Where did you buy it?

      Reply
      • carlocao says

        December 08, 2019 at 6:42 am

        Hi! I’m glad you liked the flan! Regarding the mold, I made it myself but you can find similar molds on amazon. I hope this helps 🙂

        Reply
    3. Anonymous says

      December 07, 2019 at 6:41 am

      Do you think monk fruit or date syrup would be good alternatives to sugar as well?

      Reply
      • carlocao says

        December 07, 2019 at 6:48 am

        I‘ve never tried using monk fruit so I can‘t really tell. Date syrup would work but will definitely change the flavour of the flan. I hope this helps 🙂

        Reply
    4. Dilushani says

      December 06, 2019 at 7:45 pm

      If I wanted to avoid refined sugar, what do you suggest?

      Reply
      • carlocao says

        December 06, 2019 at 8:48 pm

        I‘d use maple syrup or coconut sugar. I hope this helps 🙂

        Reply
        • Dilushani says

          December 06, 2019 at 11:09 pm

          In equal amounts do you think?

        • carlocao says

          December 06, 2019 at 11:10 pm

          Yes, I‘d use 1 dl of maple syrup or 100 g of coconut sugar 🙂

        • Anonymous says

          April 24, 2020 at 3:08 pm

          Can confirm coconut sugar works great, and adds some extra flavor and color if you don't have saffron 🙂

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    Hi, I'm Carlo!

    I am Swiss-Italian foodie! I started cooking for my whole family when I was 12 and since then I have never stopped :)

    My first eBook is finally out!

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