This recipe for dairy-free flan cake is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Pam Correll. She had some fun with staging this recipe! Enjoy this picnic-worthy recipe as a dairy-free flan cake or cupcakes.
Special Diet Notes: Dairy-Free Flan Cake
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
- ½ cup coconut oil, softened
- ½ cup granulated sugar
- 2 eggs
- ½ cup unsweetened dairy-free milk alternative
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Dash of salt
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup fruit juice
- 1 ½ cups mixed berries, or any desired fruit
- Grease Flan Pan (see not for cupcake option). Cover the center with a circle of wax paper. Preheat oven to 350°F.
- In a large mixing bowl, beat together the coconut oil and sugar. Add eggs, almond milk, and vanilla. Beat well.
- In a small bowl, combine flour, baking powder, and salt. Add to the large mixing bowl, and beat to combine.
- Bake 25 minutes, until cake is golden brown and appears set. Cool 5 minutes. Remove from pan onto a serving dish and cool completely.
- While cake is baking, combine sugar, cornstarch, and fruit juice in a 1 quart sauce pan. Cook over medium heat, stirring constantly, until mixture thickens. It will turn from cloudy to clear. Cool 5 minutes.
- Arrange fruit on top of cooled cake. Pour topping over fruit.