Published by Carlo on (last updated: ).
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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.
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.
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
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!
📖 Recipe
Vegan Flan Cake
Carlo Cao
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!
4.67 from 6 votes
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Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Dessert
Cuisine French
Servings 8
Ingredients
For the flan
- 8 dl 3.5 cups full fat coconut milk
- 2 tablespoon cacao butter
- 3 tablespoon cornstarch dissolved in little water
- 1 tablespoon vanilla sugar
- ½ vanilla stick halved
- 100 g sugar
- 1 teaspoon 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!
Keyword caramell, caramell sauce, flan, flan cake, pudding, vanilla
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Hubert F says
Hello. Please, can you confirm if you did receive the details of the project proposal that I have sent to you?
Reply
Dil says
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
Hi Dil, I don’t understand the question, what do you mean?
Reply
Anonymous says
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
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
Anonymous says
Do you think monk fruit or date syrup would be good alternatives to sugar as well?
Reply
carlocao says
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
Dilushani says
If I wanted to avoid refined sugar, what do you suggest?
Reply
carlocao says
I‘d use maple syrup or coconut sugar. I hope this helps 🙂
Reply
Dilushani says
In equal amounts do you think?
carlocao says
Yes, I‘d use 1 dl of maple syrup or 100 g of coconut sugar 🙂
Anonymous says
Can confirm coconut sugar works great, and adds some extra flavor and color if you don't have saffron 🙂
