Name: Decadent Vegan Flancocho: A Guilt-Free Delight
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 3 h 30 min
Cuisine: Vegan
Ingredients: 1 cup Raw cane sugar (Can use regular granulated sugar.); 1 can Organic unsweetened coconut milk (Substitute with other plant-based milks if needed.); 1 cup Sweetened condensed coconut milk (Opt for store-bought or homemade versions.); 2 tablespoons Agar agar powder (Ensure it’s fresh for proper setting.); 1 teaspoon Ground cinnamon (Can swap with nutmeg for a different profile.); 1 teaspoon Pure vanilla extract (Use vanilla bean paste as an alternative.); a pinch Salt (Choice between sea salt or kosher salt.); 1 cup All-purpose flour (Can substitute with gluten-free flour blend.); 1/2 cup Unsweetened cocoa powder (Carob powder is a potential substitute.); 1/4 cup Avocado oil (Can replace with melted coconut oil.); 1 cup Water (Flavored liquids like coffee can be used.); 2 tablespoons Fresh lemon juice (Could swap with lime juice if desired.)

Description

Decadent Vegan Flancocho: A Guilt-Free Delight for Everyone

Ingredients

Scale

1 cup Raw cane sugar (Can use regular granulated sugar.)
1 can Organic unsweetened coconut milk (Substitute with other plant-based milks if needed.)
1 cup Sweetened condensed coconut milk (Opt for store-bought or homemade versions.)
2 tablespoons Agar agar powder (Ensure it’s fresh for proper setting.)
1 teaspoon Ground cinnamon (Can swap with nutmeg for a different profile.)
1 teaspoon Pure vanilla extract (Use vanilla bean paste as an alternative.)
a pinch Salt (Choice between sea salt or kosher salt.)
1 cup All-purpose flour (Can substitute with gluten-free flour blend.)
1/2 cup Unsweetened cocoa powder (Carob powder is a potential substitute.)
1/4 cup Avocado oil (Can replace with melted coconut oil.)
1 cup Water (Flavored liquids like coffee can be used.)
2 tablespoons Fresh lemon juice (Could swap with lime juice if desired.)

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Instructions

Grease a 10-inch Bundt pan thoroughly to ensure the flancocho releases easily after baking.
In a medium nonstick pot, melt the raw cane sugar over medium heat, stirring until it becomes golden brown caramel. Pour into the Bundt pan and let cool.
Whisk together the organic coconut milk, sweetened condensed coconut milk, agar agar powder, ground cinnamon, pure vanilla extract, and a pinch of salt. Heat gently until gently boiling, then pour over cooled caramel. Chill for at least 2 hours.
Preheat your oven to 350°F (180°C).
In a large bowl, combine the flour, cocoa powder, a pinch of salt, sugar, avocado oil, water, vanilla extract, and lemon juice. Stir until smooth.
Pour the chocolate cake batter over the chilled flan layer in the Bundt pan. Place in a larger baking dish filled with water. Bake for about 1 hour or until a toothpick comes out clean.
Let the flancocho cool at room temperature for about 40 minutes, then refrigerate for at least 2 hours before serving.

Notes

Prep Time: 30 minutes
Cook Time: 90 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 slice
Calories: 250 kcal
Sugar: 15 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 0 mg