Buñuelo Coconut Cake
Serves 815 mins prep0 mins cook
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.
0 servings
What you need
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!View original recipe