Buñuelos are such a Mexican classic, basically a sweet tortilla covered in cinnamon and sugar. This cake is inspired by this classic recipe but with a vibe of crepe cake... best of both worlds in this delicious vegan Christmas cake!
The easiest and yummiest cake inspired by crepe cakes! One of the best parts of this recipe is that it's healthier, lower in sugar, gluten free and vegan. This recipe is great for any cooking skills since it's extremely easy to make. I am also using gluten free and vegan Quinoa Tortillas from Maria and Ricardo's to create those layers of goodness!
About this Easy Buñuelo Coconut Cake:
We are going to be making the easiest cake that actually was inspired by crepe cakes! A recipe I always wanted to try! So this is my moment to shine, and of course, I'm adding my Mexican touch to this little cake twist.
For that personal touch I decided to keep it vegan and gluten free by using Quinoa Tortillas from Maria and Ricardo's, coconut cream and vegan cream cheese. This recipe is super easy to make, great for feeding a crowd and it only requires a minimal list of ingredients.
Key Ingredients:
Adding some coconut cream and vegan cream for creamy layer in between each tortilla. If you are not looking for a strict vegan recipe feel free to use regular cream and cream cheese although nowadays companies create amazing vegan alternatives... the tortillas used in this recipe are also vegan!
Coconut, cinnamon and vanilla, the dream team! This easy cake is simply perfect for those dessert/treat meal prep, no need to bake anything at all to enjoy and attack that sweet tooth at any moment. You can even slice it and keep it in the freezer!
The base of this cake:
The base is made with simple ingredients, Quinoa Tortillas from Maria and Ricardo's, this is our buñuelo factor, these tortillas are also gluten free and vegan, their texture works perfectly for this cake. You can find these at Whole Foods!
Overall, these are the ingredients needed for this Easy Buñuelo Coconut Cake:
Coconut Cream
Vegan Cream Cheese
Mexican Vanilla Extract
Cinnamon
Keto Candied Cashews
So we've got our healthy fats and our flavor factor all in this simply and wholesome recipe! As a foodie and nutritionist I believe that the quality of the ingredients can make the difference in our health and also make healthy food more sustainable.
In here we are using products that stick to whole some and nothing artificial... plus no inflammatory ingredients.
Super nutrient dense! And we are not including sugars, syrups, wheat and instead these Quinoa Tortillas from Maria and Ricardo's and the coconut cream that provides healthy fats. These are just LEGIT AND DELICIOUS.
The full instructions will be below along with the nutritional information per serving. This is just a super easy and flavorful recipe for you to enjoy and your body will love; source of protein, nutrients and flavor!
Overall this recipe is:
Low Carb
Freezer Recipes
Vegan
Gluten Free
Meal Prep Friendly
Delicious!
The end result
Soft and flavorful! The contrast of flavors is just amazing, this cake really reminds me of crepe cakes or puff pastry cake, but in a low sugar easier way, plus with my Mexican touch, cinnamon and Mexican vanilla that makes this cake taste amazing.
All the layers of goodness, the coconut cream is really a step for a good dairy free and vegan friendly cake. The tortillas have the perfect texture that keeps this cake from falling apart while being also gluten free!
You might want to save this recipe because a second batch might be needed here! I shared some of the pops with my friends but they were just too good as my afternoon snack after crossfit or dessert that I had to make some more.
Pro tip: Pair these with a cozy latte... sharing is optional!
This is a great recipe that your family or friends will love! Easy to prepare and elegant and fun no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a low sugar and gluten free delicious dessert!
Sharing is caring!
Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!
With love,
María
Try more chocolate recipes here!
Easy Buñuelo Coconut Cake
By María Fernanda López
Serves 8 servings
Ingredients
5 grain free tortillas (used Quinoa Tortillas from Maria and Ricardo's)
1 cup of coconut cream
1 block of vegan cream cheese (room temperature)
1 tsp of Mexican vanilla extract
1 tsp of cinnamon
Toppings
2 tbsp of granulated monk fruit
1 tsp of cinnamon
1/4 cup of candied cashews (used Marigold)
Method
In a large bowl beat the coconut cream, cream cheese, monk fruit, vanilla and cinnamon.
Cover with waxed paper the bottom of a circular baking dish (the same diameter of the tortillas).
Place a tortillas on the bottom and top it with some of the coconut mix.
Top with another tortillas and repeat this step with leftover tortillas and mix.
Add the toppings and refrigerate overnight.
Cut into 8 slices and enjoy!
Nutritional Information per serving (157 kcal)
Fat: 10.7g
Carbs: 12g
Fiber: 3.2g
Net Carbs: 8.8g
Protein: 9.4g
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