Mexican food’s bold, rich flavors and diversity of ingredients have led the cuisine to become a popular choice for many people well beyond Mexico’s borders. With rice, beans, and vegetables serving as staple ingredients, it’s relatively easy to make plant-based versions of many Mexican dishes, but when it comes to dessert, things are a bit more complicated. Fortunately, some recipe developers have taken it upon themselves to recreate some of Mexico’s most popular sweets using 100% vegan ingredients. Read on for a few of our favorites.
Tres Leches Cake
Don’t let the name fool you—tres leches is a type of Mexican cake that can be literally translated to “three milks,” but this vegan take by Rainbow Nourishments is 100% dairy-free. She replaces the traditional combination of whole, evaporated, and sweetened condensed milk with plant-based versions made from oats and coconut. Top it with some canned or homemade coconut whipped cream and fresh berries for color.
Chocoflan
Chocolate cake is delicious anywhere in the world, but in Mexico, this classic dessert is taken to a new level by adding a layer of flan to create a dish known as pastel impossible, or, “impossible cake.” In this recipe, Mexican food blogger Dora’s Table puts her spin on the confection by replacing milk-based custard with a coconut-oat milk version. She even includes a recipe for vegan cajeta, a type of Mexican caramel sauce traditionally made with goat’s milk.
Buñuelos
You’d be hard-pressed to find a cuisine anywhere in the world that doesn’t include some version of donuts or fried dough, and Mexican food is no exception. While not an exclusively Mexican dessert, buñuelos are a staple in Mexican culture, often served at Christmas and other holidays. Different variations of the pastry can be found throughout the region, and many are inherently vegan in their traditional form. We love this one by Isabel Eats.
