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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»“Ant” Jean’s Dairy-Free Flan Cake

    “Ant” Jean’s Dairy-Free Flan Cake

    0
    By Alisa Fleming on May 1, 2014 Dairy Free Desserts, Dairy-Free Recipes

    This recipe for dairy-free flan cake is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Pam Correll. To qualify, the recipe includes Almond Plus Protein Almond Milk by So Delicious Dairy Free.

    “Ant” Jean’s Dairy-Free Flan Cake

    “Ant” Jean’s Dairy-Free Flan Cake

    Spring Fling Dairy-Free Recipe ContestPam had some fun with staging this recipe! Enjoy this picnic-worthy recipe as a dairy-free flan cake or cupcakes.

    For more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

    Special Diet Notes & Options: Dairy-Free Flan Cake

    By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

    “Ant” Jean’s Dairy-Free Flan Cake

    “Ant” Jean’s Dairy-Free Flan Cake
     
    Print
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
     
    Author: Pam Correll
    Serves: 1 cake
    Ingredients
    For the cake:
    • ½ cup coconut oil, softened
    • ½ cup granulated sugar
    • 2 eggs
    • ½ cup So Delicious Dairy Free Unsweetened Almond Plus Protein Almond Milk
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • Dash of salt
    For the topping:
    • ⅓ cup granulated sugar
    • 2 tablespoons cornstarch
    • 1 cup fruit juice
    • 1 ½ cups mixed berries, or any desired fruit
    Instructions
    1. Grease Flan Pan (see not for cupcake option). Cover the center with a circle of wax paper. Preheat oven to 350°F.
    2. In a large mixing bowl, beat together the coconut oil and sugar. Add eggs, almond milk, and vanilla. Beat well.
    3. In a small bowl, combine flour, baking powder, and salt. Add to the large mixing bowl, and beat to combine.
    4. Bake 25 minutes, until cake is golden brown and appears set. Cool 5 minutes. Remove from pan onto a serving dish and cool completely.
    5. 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.
    6. Arrange fruit on top of cooled cake. Pour topping over fruit.
    Notes
    If you don’t have a Flan Pan, this recipe makes beautiful cupcakes. It will make 12-14 standard sized cupcakes.
    3.2.2499
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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