There’s a vibrant charm that comes from stepping into a Mexican bakery, where the colorful displays of sweets beckon you from the moment you enter. One treat that always catches my eye is the delightful cortadillo—a sweet pink cake that brings joy to any occasion. But what if I told you that you can recreate this beloved dessert at home while keeping it entirely vegan?
This Vegan Cortadillo is a playful twist on a classic recipe, featuring a fluffy vanilla cake topped with a luscious pink frosting that’s as fun to make as it is to eat! By using a simple boxed cake mix and foolproof ingredients, such as chickpea flour as an egg replacement, this recipe makes it easy for anyone—whether you’re a seasoned chef or just looking to impress at your next gathering—to whip up this delightful treat in no time.
Perfect for birthday parties, snack time, or simply indulging your sweet tooth, this cake is destined to become a favorite at your table. Let’s dive in and bring a taste of Mexico to your kitchen!
Why is Vegan Cortadillo a Must-Try?
Vegan Cortadillo is not just dessert; it’s an experience!
- Simplicity: This recipe uses a boxed cake mix, making it quick and easy for even the busiest of home cooks.
- Deliciously Unique: The vibrant pink frosting not only looks stunning but offers a delightful sweet flavor that appeals to all ages.
- Flexibility: With easy ingredient substitutions, you can customize this cake to fit your dietary needs and preferences.
- Nostalgic Appeal: Reminiscent of traditional Mexican pan dulce, this cake brings back sweet memories, making it perfect for gatherings or cozy afternoons.
- Crowd-Pleaser: Its playful presentation and familiar flavors make it sure to impress friends and family, inviting seconds and smiles all around!
Vegan Cortadillo Ingredients
For the Cake
- Chickpea Flour – Acts as an egg replacer, adding moisture and binding; perfect for a vegan cortadillo.
- Vanilla Cake Mix – The base of the cake, providing sweetness and structure; you can use other vegan-certified mixes too.
- Vegetable Oil – Adds moisture and richness to the cake; melted coconut oil can be a delightful alternative.
- Mexican Vanilla Extract – Enhances flavor with its unique aroma; feel free to substitute with regular vanilla extract if needed.
For the Icing
- Powdered Sugar – Sweetens the icing for a delightful finish; ensure it’s vegan, as some brands contain bone char.
- Almond Milk – Creates a creamy texture for the icing; swap it for any plant-based milk you prefer.
- Red Food Coloring – Gives the icing its bright pink hue; consider natural alternatives or leave it out entirely for a classic look.
For the Topping
- Rainbow Sprinkles – Adds a fun decorative touch; opt for vegan sprinkles or skip them for a simpler presentation.
How to Make Vegan Cortadillo
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Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 9 x 13 inch cake pan by lining it with parchment paper to ensure easy lifting after baking.
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Mix Chickpea Flour: In a small bowl, combine 1/4 cup of chickpea flour with 1/4 cup of water. Whisk until you achieve a smooth consistency; this will serve as an egg replacement.
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Combine Dry Ingredients: In a larger mixing bowl, pour in the vanilla cake mix. Add the remaining water, vegetable oil, Mexican vanilla extract, and the chickpea mixture. Whisk everything together until the batter is smooth and even.
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Bake the Cake: Pour the cake batter into the prepared pan, spreading it evenly. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Cool the Cake: Allow the cake to cool in the pan for about 5 minutes. Then, carefully transfer it to a cooling rack to cool completely before icing.
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Make the Icing: For the icing, whisk together 2 cups of powdered sugar, 1/4 cup of almond milk, and red food coloring in a medium bowl. Mix until the icing is smooth, adjusting the almond milk as needed to reach your desired consistency.
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Frost the Cake: Once the cake is completely cool, spread the pink icing evenly over the top. Sprinkle rainbow sprinkles generously for a fun finish.
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Serve and Enjoy: Let the icing set for a few minutes, then cut the cake into squares or triangles. Serve it to your loved ones and watch their faces light up with delight!
Optional: Pair with a cup of vegan hot chocolate for a cozy treat.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Vegan Cortadillo are perfect for busy home cooks looking to save time during the week! You can bake the cake up to 24 hours in advance; simply let it cool completely, wrap it tightly in plastic wrap, and store it at room temperature. The frosting can also be prepared a day ahead and stored separately in an airtight container in the refrigerator—just remember to give it a good whisk to bring it back to life before spreading. When you’re ready to serve, simply frost the cake, add your colorful sprinkles, and enjoy a delightful dessert that tastes just as fresh as if it were made that day!
Vegan Cortadillo Variations
Feel free to play around with this recipe and make it your own! The possibilities are as vibrant as the cake itself.
- Dairy-Free Milk: Swap almond milk for oat or soy milk for a different flavor profile. Each option brings its own charm to the frosting.
- Gluten-Free Cake: Use a gluten-free cake mix to make this treat accessible to those with dietary restrictions. Just ensure the mix is certified gluten-free!
- Natural Color: Substitute red food coloring with beet or hibiscus powder for a naturally beautiful pink hue. It’s a fun way to keep things wholesome!
- Flavor Twist: Add a teaspoon of almond extract to the batter for an interesting flavor kick that pairs wonderfully with the sweetness.
- Cherry Surprise: Fold in chopped maraschino cherries or cranberries for added sweetness and bursts of flavor in every bite. They add both color and excitement!
- Nutty Crunch: Sprinkle crushed nuts on top of the frosting for an appealing texture contrast. Walnuts or pecans can introduce a delightful crunch.
- Coconut Icing: For a tropical twist, mix shredded coconut with your frosting for an amazing texture and flavor. Coconut lovers will certainly adore this touch!
- Spiced Up: Add a pinch of cinnamon or nutmeg to the cake batter for a warm, aromatic flavor that brightens the overall experience. It’s like a hug in cake form!
What to Serve with Vegan Cortadillo?
Pair your delightful cake with these tasty accompaniments for a full-flavored experience!
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Coconut Whipped Cream: This light and airy topping adds a creamy texture that beautifully offsets the cake’s sweetness. A dollop on the side is perfect for a refreshing contrast.
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Vegan Hot Chocolate: A warm cup of rich, smooth hot chocolate invites a cozy vibe, enhancing the cake’s vibrant flavors while providing a comforting beverage option.
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Fresh Berries: Berries like strawberries or raspberries offer a tart contrast to the sweet cake, introducing a burst of freshness and color to your dessert plate.
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Chai Tea: The warm spices in chai create a delicious aromatic companion that balances the sweet notes of the cortadillo. Sip slowly while savoring each bite!
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Nuts: Roasted almonds or pecans add a crunchy texture that complements the cake’s softness, offering a delightful contrast that will keep your taste buds dancing.
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Fruit Salad: A light fruit salad with seasonal fruits acts as a refreshing palate cleanser and can be a vibrant, healthful side to the rich dessert.
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Iced Coffee: The rich coffee beverage brings a slight bitterness, creating a harmonious balance with the sweet cake, making it an indulgent pairing for afternoon delights.
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Vegan Vanilla Ice Cream: Creamy and sweet, a scoop of this cooling treat contrasts with the frosting beautifully and makes for an elevated dessert experience.
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Chocolate Drizzle: Drizzling melted vegan chocolate over the top adds a decadent touch, creating an even more indulgent treat that chocolate lovers will adore!
Storage Tips for Vegan Cortadillo
- Room Temperature: Store the vegan cortadillo in an airtight container at room temperature for up to 2 days to maintain its moist texture and delightful flavor.
- Fridge: If you need to keep it longer, refrigerate in an airtight container for up to 5 days; just remember it may dry out slightly.
- Freezer: To freeze, wrap individual slices tightly in plastic wrap and then place in a freezer-safe bag, storing for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: To warm up, place a slice in the microwave for about 10-15 seconds; this revives the softness of the vegan cortadillo and brings back its original charm.
Tips for the Best Vegan Cortadillo
- Egg Replacement: Use chickpea flour mixed with water for a moist and fluffy cake; ensure it’s smooth to avoid lumps.
- Cool Completely: Let the cake cool thoroughly before icing to prevent it from melting and ensuring a smooth finish.
- Consistency Check: If the icing is too thin, gradually add more powdered sugar until it reaches your desired thickness for that perfect vegan cortadillo topping.
- Decorative Options: Feel free to use natural food coloring or skip it altogether; this allows for personal creativity while keeping the cake fun and appealing.
- Storage Tips: Keep leftover cake in an airtight container at room temperature for up to 2 days; this helps maintain its delightful texture and flavor.
Vegan Cortadillo Recipe FAQs
How do I choose the right chickpea flour for my Vegan Cortadillo?
Absolutely! Look for finely ground chickpea flour, often labeled as “besan” or “gram flour,” which works best for creating that fluffy cake texture. Ensure it’s fresh; if it has dark spots or a rancid smell, it’s best to choose another bag.
What’s the best way to store leftover Vegan Cortadillo?
For optimal freshness, store your vegan cortadillo in an airtight container at room temperature for up to 2 days. If you choose to refrigerate it, it can last for up to 5 days, but keep in mind the cake may become slightly drier.
Can I freeze Vegan Cortadillo, and if so, how?
Absolutely! To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. You’ll want to label the bag with the date—this treat can last for up to 2 months in the freezer! To enjoy later, simply thaw in the refrigerator overnight.
What should I do if my Vegan Cortadillo is too dry?
If your cake turns out dry, it may be because it was overbaked. Ensure you check for doneness at the lower end of the baking time—20 minutes if using a toothpick test. If it’s still too dry, consider serving it alongside a drizzle of almond milk for added moisture.
Can I make Vegan Cortadillo gluten-free?
Very! To make your vegan cortadillo gluten-free, simply swap the vanilla cake mix for a certified gluten-free alternative. Be sure to check that all your other ingredients, such as the baking powder and sprinkles, are also gluten-free for a deliciously inclusive dessert!
Are there any allergens in Vegan Cortadillo that I should be aware of?
Yes, very! While this recipe is naturally vegan, it contains chickpeas and may include allergens if you use certain brands of cake mix or sprinkles. Always check labels to ensure your chosen products are free from allergens you wish to avoid, especially for guests or kids with allergies.
Vegan Cortadillo: A Delightfully Easy Mexican Pink Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a 9 x 13 inch cake pan with parchment paper.
- In a small bowl, mix 1/4 cup of chickpea flour with 1/4 cup of water to create an egg replacement.
- In a larger bowl, combine the vanilla cake mix, remaining water, vegetable oil, Mexican vanilla extract, and chickpea mixture. Whisk until smooth.
- Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 5 minutes before transferring it to a cooling rack.
- In a medium bowl, whisk together powdered sugar, almond milk, and red food coloring until the icing is smooth.
- Spread the icing evenly over the cooled cake and sprinkle with rainbow sprinkles.
- Allow the icing to set before cutting the cake into squares or triangles and serve.
- Optional: Pair with vegan hot chocolate for a cozy treat.