Flancocho
For my birthday this year I wasn’t feeling a typical birthday cake with buttercream. I wanted to attempt at making something I haven’t made in years or vegan before. Its essentially caramel and flan on top of chocolate cake and sometimes called chocoflan.
Before this I had never had a vegan one so I was so happy that it came out better than anticipated and tasted like the real deal. Growing up this was a Puerto Rican classic and I am so glad that I am able to make this now and show it off at parties in the future because no one is going to believe that this is vegan.
To make this you will need a special baking bundt pan to achieve the flancocho signature look. If you are planning to make this - fair warning you may want to plan ahead because this one takes a while. I suppose you don’t have to wait overnight to let it all set and cool but then we are getting into risky business.
chocolate cake and caramel flan
Flancocho
Vegan - Serves approximately 10-12 Ingredients - Flan
1 cup - sugar - I like zulka sugar
1 cup - condensed coconut milk
4 cup - canned unsweetened coconut milk
2 tbsp - agar agar powder
1 tbsp - corn starch
1 tbsp - vanilla extract
1 tsp - cinnamon
1/4 tsp - salt
Ingredients - Chocolate Cake
1 1/2 cup - AP flour
1/3 cup - cocoa powder
1/4 - tsp salt
1 tsp - baking powder
1 cup - sugar
2/3 cup - oil
1 cup - oat milk
1/4 cup - apple sauce
1 tsp - vanilla
1 tbsp - lemon juice
Instructions
Step 1
The first step to making any flan is to first make the caramel. Use a nice non stick pan and on medium to low heat, slowly move around 1 cup of sugar till it becomes brown and runny. Be careful not to burn. Once this step is out of the way work quickly to pour the hot caramel in the bundt pan. Crackling sounds are normal.
Step 2
Now to make the flan. In a warm sauce pan pour in the condensed coconut milk, coconut milk, agar agar powder, vanilla, salt and cinnamon. Whisking thoroughly to ensure agar powder is mixed in there to avoid clumps. Once the mixture is warm and well combined and you can tell the agar is starting to thicken, pour over the caramel in the bundt pan. Let it hang out on the counter for 15 min and then for another 2 hours in the fridge.
Step 3
Measure out all your dry and wet ingredients, then combine with a whisk thoroughly making sure to not over mix. Gently portion or pour your chocolate batter over the flan that has already firmed up.
Step 4
In a large baking dish, one with a 2’’ or higher edge. Fill it up with 8 cups of water to make a bain marie. This is going to ensure the caramel and flan does not burn while the cake is baking. Place the bundt pan in the baking dish full of water and place it into the oven for 1 hour at 350 degrees.
Step 5
Test with a tooth pick to check if the batter is done. Once the cake is baked through, place on the counter for about 45 minutes and then in the fridge overnight.
Step 6
To serve, flip the bundt pan onto a large cake plate or stand and allow the caramel to drip down. This cake will give you anywhere between 10 — 12 slices depending on how thick. Now all thats left is to enjoy.
