Chocoflan, also known as “Impossible Cake,” is a delightful dessert that combines chocolate cake and flan in one delicious dish. This vegan version captures the flavors and textures of the traditional recipe without any animal products. Here’s how to make it!

Ingredients

For the Caramel:

• ¾ cup granulated sugar
• 2 tablespoons water

For the Flan:

• 1 can (13.5 oz) full-fat coconut milk
• 1 cup almond milk (or any non-dairy milk)
• ½ cup sweetened condensed coconut milk
• 2 teaspoons vanilla extract
• 2 teaspoons agar-agar powder
• Pinch of salt

For the Chocolate Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup almond milk (or any non-dairy milk)
• ⅓ cup vegetable oil (or melted coconut oil)
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract

Instructions

1. Prepare the Caramel:
   • In a saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves.
   • Allow it to boil without stirring until it turns a deep amber color (about 8–10 minutes). Be careful not to burn it.
   • Quickly pour the caramel into the bottom of a bundt pan, tilting to coat evenly. Set aside to harden.
2. Make the Flan:
   • In a blender, combine coconut milk, almond milk, sweetened condensed coconut milk, vanilla extract, agar-agar powder, and salt. Blend until smooth.
   • Pour the mixture into a saucepan and cook over medium heat, whisking constantly until it thickens slightly (about 5 minutes).
   • Remove from heat and let cool for about 10 minutes.
3. Make the Chocolate Cake:
   • In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
   • In another bowl, combine almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Mix well.
   • Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Assemble the Chocoflan:
   • Pour the flan mixture over the hardened caramel in the bundt pan.
   • Gently pour the chocolate cake batter on top of the flan mixture. Do not stir; it will create a layered effect during baking.
5. Bake:
   • Preheat your oven to 350°F (175°C).
   • Place the bundt pan in a larger baking dish filled with hot water (water bath) to help cook evenly.
   • Bake for about 50–60 minutes, or until a toothpick inserted into the chocolate layer comes out clean.
6. Cool and Serve:
   • Allow the chocoflan to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight.
   • To serve, run a knife around the edges of the pan and invert onto a serving plate. The caramel will drizzle down over the chocoflan.

Tips for Success

• Agar-Agar: Ensure you use agar-agar powder for proper setting; do not confuse with agar flakes.
• Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
• Customization: Feel free to add chocolate chips or nuts to the chocolate cake batter for added texture.

Enjoy this delightful Vegan Chocoflan that combines two beloved desserts into one creamy, decadent treat!