Buñuelo Coconut Cake

Name: Buñuelo Coconut Cake
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: Quinoa Flour Tortillas; coconut cream; vegan cream cheese; Mexican vanilla extract; cinnamon; granulated monk fruit; candied cashews

15 mins prepServes 8

This Easy Buñuelo Coconut Cake is inspired by the crepe cake but has a delightful buñuelo vibe. It's made using creamy vegan coconut cream and gluten-free quinoa flour tortillas, topped with a blend of monk fruit and candied cashews, making it a deliciously unique dessert option.

8 servings

What you need

1 tsp cinnamon

1 vegan cream cheese

1 cup coconut cream

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Instructions

1: In a large bowl, beat the coconut cream, cream cheese, monk fruit, vanilla and cinnamon.

2: Cover with waxed paper the bottom of a circular baking dish (the same diameter of the tortillas).

3: Place a tortilla on the bottom and top it with some of the coconut mix.

4: Top with another tortilla and repeat this step with leftover tortillas and mix.

5: Add the toppings and refrigerate overnight.

6: Cut into 8 slices and enjoy!

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Buñuelo Coconut Cake

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