If you’re anything like me, the festive season stirs up a serious craving for something sweet and delicious. With holidays just around the corner, it’s the perfect time to explore some delightful Mexican dessert recipes that will add a special touch to your celebrations. I created this list because I want to share my love for these tasty treats, especially when they can easily be made vegan without losing their authentic charm.
Whether you’re a vegan looking for easy dessert ideas or simply someone who loves indulging in traditional Mexican sweets, this post is for you. These recipes are designed not just to satisfy your sweet tooth but also to bring warmth and joy to your gatherings. You’ll find that each recipe is approachable and perfect for creating a festive atmosphere at home.
Get ready to dive into 12 incredible recipes that are both quick Mexican treats and perfect for any holiday celebration. From classics like Vegan Tres Leches Cake to scrumptious Vegan Churros, each dish is crafted to inspire and impress. These will not only add sweetness to your table but also help you create cherished memories with family and friends.
You’ll gain access to a variety of flavors and textures that make these desserts standout. They are perfect for sharing, whether it’s a cozy family dinner or a lively holiday party. So roll up your sleeves and get ready to whip up some of the tastiest festive recipes that everyone will love.
Let’s get started on this sweet adventure together!
Key Takeaways
– Discover 12 delightful vegan Mexican desserts that are simple to make and perfect for any festive occasion.
– Recipes include crowd-pleasers like Vegan Buñuelos and Vegan Chocolate Mexican Hot Cakes that bring authentic flavors to your table.
– Each dessert is crafted to be quick and easy, ensuring you can whip them up without stress.
– These sweet treats not only satisfy your cravings but also make for excellent holiday gift ideas.
– Enjoy the rich traditions of Mexican sweets in a vegan-friendly way, perfect for every dietary need.
1. Vegan Tres Leches Cake
Craving a dairy-free dessert that still feels celebratory? This Vegan Tres Leches Cake keeps the moist richness of the classic using coconut, almond, and soy milks. It’s easy to make and crowd-pleasing.
Ingredients:
– 2 cups all-purpose flour
– 1 cup sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup coconut milk
– 1/2 cup almond milk
– 1/2 cup soy milk
– 1/3 cup vegetable oil
– 1 tsp vanilla extract
– 1 can coconut cream (for topping)
– 2 cups powdered sugar
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk coconut milk, almond milk, and soy milk with the oil; add wet to dry and mix until just smooth.
4. Pour batter into the prepared dish and bake for 30 minutes.
5. Let the cake cool, poke holes all over it, and pour over a mixture of the remaining milks (adjust as desired).
6. Whip the coconut cream with powdered sugar until fluffy, then spread over the cake.
FAQs:
– Can I use different plant milks? Yes, you can mix or swap any of the milks. Please note it may change the texture slightly.
– Can I make this gluten-free? Use a gluten-free all-purpose flour blend.
Fun fact: vegan mexican dessert recipes can be wonderfully indulgent. Our Vegan Tres Leches Cake uses coconut, almond, and soy milks to capture the classic moisture, and it’s easy to make—perfect for celebrating with friends.
Vegan Tres Leches Cake
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2. Easy Vegan Churros
Crave a warm, cinnamon-kissed snack that still fits plant-based choose this quick vegan churros. They’re crispy on the outside, soft inside, and require only simple ingredients. No special equipment needed—just a bowl and a piping bag for the classic shape.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup water
– 1/4 cup coconut oil
– 1 tsp baking powder
– 1 tsp vanilla extract
– Sugar and cinnamon for coating
– Chocolate sauce for dipping
Instructions:
1. In a saucepan, combine water and coconut oil; bring to a boil.
2. Add flour and baking powder, stirring until the dough forms.
3. Let the dough cool slightly, then pipe out churros onto parchment paper.
4. Heat oil in a pan and carefully fry the churros until golden brown.
5. Roll in a mix of sugar and cinnamon after frying.
6. Serve hot with chocolate sauce for dipping.
FAQs:
– Can I bake instead of frying? Yes, bake at 425°F (220°C) for 10-12 minutes, flipping once.
– Can I use gluten-free flour? Yes, substitute with a 1:1 gluten-free blend; texture may vary slightly.
Easy Vegan Churros
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3. Coconut Flan
This coconut flan keeps the silky custard vibe while staying vegan. Creamy coconut milk gives a lush mouthfeel, with agar-agar replacing dairy to set perfectly. A caramel kiss on top completes the crowd-pleaser.Ingredients:
– 1 can coconut milk
– 1 cup almond milk
– 1/2 cup sugar
– 1/4 cup agar-agar
– 1 tsp vanilla extract
– Caramel sauce for serving (optional)
Instructions:
1. In a saucepan, combine coconut milk, almond milk, and sugar; bring to a simmer.
2. Add agar-agar and whisk until dissolved completely.
3. Remove from heat and stir in vanilla extract.
4. Pour the mixture into flan molds and refrigerate for at least 4 hours.
5. To serve, unmold onto a plate and drizzle with caramel sauce.
FAQs:
– Can I use another plant milk? Yes, oat or soy milk work well.
– Do I need agar-agar? Yes, it helps set the vegan custard firmly.
Coconut Flan
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These Chocolate Hot Cakes are fluffy, rich, and lightly spiced with cinnamon. They feel indulgent yet simple enough for a weeknight dessert or a festive brunch. Top with fruit, syrup, or coconut cream for a cozy finish.
Ingredients:
– 1 cup all-purpose flour
– 1/4 cup cocoa powder
– 1 tbsp baking powder
– 1/4 tsp cinnamon
– 1 cup almond milk
– 1/4 cup maple syrup
– Oil for cooking
Instructions:
1. In a bowl, mix flour, cocoa powder, baking powder, and cinnamon.
2. Stir in almond milk and maple syrup until smooth.
3. Heat a non-stick skillet and lightly grease it with oil.
4. Pour batter onto the skillet to form hot cakes, cooking until bubbles form.
5. Flip and cook until golden brown.
FAQs:
– Can I use dairy milk? Yes, swap in cow’s milk for a lighter treat.
– Is this gluten-free? Use a gluten-free flour blend.
Chocolate Mexican Hot Cakes
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5. Vegan Buñuelos
Crispy fried dough treats dusted with cinnamon sugar bring festive joy. This vegan twist keeps the crunch and fragrant sweetness you love, with a quicker, approachable method for last-minute gatherings. They’re best enjoyed warm with a mug of cocoa or coffee.
Ingredients:
– 2 cups flour
– 1/4 cup sugar
– 1/2 tsp baking powder
– 1/4 cup coconut oil
– 1/2 cup water
– Sugar and cinnamon for dusting
Instructions:
1. In a bowl, combine flour, sugar, and baking powder.
2. Add coconut oil and water, mixing until a dough forms.
3. Roll out the dough and cut into circles.
4. Fry in hot oil until golden brown and puffed up.
5. Drain on paper towels and dust with sugar and cinnamon.
FAQs:
– Can I air-fry these? Air fry at 375°F (190°C) for 8-10 minutes until crisp.
– Can I make them ahead? Best fresh, but re-crisp in the oven for a few minutes.
Fun fact: when you fry vegan buñuelos just until golden, the cinnamon-sugar aroma fills the room in under 2 minutes. In mexican dessert recipes, warm, crispy treats practically invite a second batch. Keep them soft on the inside for a crowd-pleasing crunch.
Vegan Buñuelos
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6. Vegan Paletas
Vibrant fruit pops with a creamy twist are perfect for sunny celebrations. These vegan paletas are refreshing, customizable, and simple to pull off with pantry basics. Freeze time becomes part of the fun when you set flavors into beautiful molds.
Ingredients:
– 2 cups fruit (like mango or strawberry), chopped
– 1 cup coconut milk
– 1/4 cup sugar or agave
– Lime juice to taste
Instructions:
1. Blend fruit with coconut milk and sugar until smooth.
2. Add lime juice to brighten the flavor.
3. Pour the mixture into popsicle molds and insert sticks.
4. Freeze for at least 4 hours until solid.
5. Run warm water around molds to loosen before serving.
FAQs:
– Can I use frozen fruit? Yes, just thaw slightly before blending.
– Can I skip sugar? Use sweeter fruit or adjust sweetness to taste.
Vegan Paletas
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Silicone Popsicle Molds with Sticks Wpunwen 12 cavity Ice Popsicle Molds…
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haakaa Food Grade Silicone Ice Pop Mould With Lids BPA Free Reusable Bab…
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These crumbly, buttery cookies melt on the tongue and dust with a snowy kiss of sugar. Polvorones bring a touch of celebration to any table, and this vegan version keeps the rustic, nutty charm intact. Pack them as gifts in a pretty tin for a thoughtful treat.
Ingredients:
– 1 cup flour
– 1 cup ground nuts (almonds or pecans)
– 1/2 cup powdered sugar
– 1/2 cup coconut oil
– 1 tsp vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet.
2. In a bowl, mix flour, ground nuts, and powdered sugar.
3. Add melted coconut oil and vanilla; blend until combined.
4. Form small balls and place on the sheet, flattening slightly.
5. Bake for 10-12 minutes until lightly golden.
6. Cool and dust with more powdered sugar.
FAQs:
– Can I swap nuts? Yes, or use a mix for texture.
– Gluten-free option? Use a gluten-free flour blend.
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8. Vegan Coconut & Pineapple Empanadas
A tropical filling tucked into flaky pastry makes a showy yet easy dessert. The sweet coconut and tangy pineapple pair beautifully in a portable treat perfect for gatherings. They bake up crisp and are fun to customize with spices.
Ingredients:
– 2 cups flour
– 1/4 cup coconut oil
– 1/4 cup sugar
– 1/2 cup coconut flakes
– 1/2 cup crushed pineapple
– 1/2 tsp cinnamon
Instructions:
1. Mix flour, coconut oil, and sugar to form a dough.
2. Combine coconut flakes, pineapple, and cinnamon for the filling.
3. Roll dough into circles, fill with the pineapple mix, and seal edges.
4. Bake until golden brown.
5. Allow to cool slightly before serving.
FAQs:
– Can I bake instead of frying? Yes, bake at 375°F (190°C) until golden.
– Gluten-free option? Use a gluten-free dough blend.
Fun fact: Coconut oil creates flaky pastry in vegan empanadas with less butter, a smart swap for quick Mexican dessert recipes. Mix flour, coconut oil, and sugar, roll, fill with pineapple, bake until golden. Impress guests with portable, tropical bites at gatherings.
Vegan Coconut & Pineapple Empanadas
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9. Vegan Chocoflan
Chocoflan, the ‘impossible cake,’ blends chocolate cake with a creamy layer in a magical two-tone dessert. This vegan version keeps the wow while using dairy-free ingredients. It’s a crowd-pleaser that looks stunning on a dessert table.
Ingredients:
– 1 cup flour
– 1 cup sugar
– 1/2 cup cocoa powder
– 1 cup almond milk
– 1 can coconut milk
– 2 tbsp agar-agar
– 1 tsp vanilla extract
Instructions:
1. Preheat to 350°F (175°C) and grease a baking dish.
2. Whisk flour, sugar, cocoa powder, and almond milk until smooth.
3. In a pot, heat coconut milk with agar-agar until dissolved; remove from heat and stir in vanilla.
4. Pour half the chocolate batter into the dish, layer with the flan mixture, then top with remaining batter.
5. Bake about 50 minutes; cool and unmold to reveal the layers.
FAQs:
– Can I omit agar? It’s what sets the layers; use gelatin if not vegan.
– Dairy-free options? Yes, all dairy-free by design.
Vegan Chocoflan
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Mamey ice cream captures a tropical, creamy sweetness without dairy. The fruit’s rich texture blends with coconut milk for a velvety scoop that’s as refreshing as it is indulgent. A simple treat that shines at parties or just a quiet evening.
Ingredients:
– 2 ripe mamey fruits
– 1 can coconut milk
– 1/4 cup sugar
– 1 tsp vanilla extract
Instructions:
1. Scoop mamey flesh and blend with coconut milk, sugar, and vanilla until smooth.
2. Chill the mixture and churn in an ice cream maker according to manufacturer instructions.
3. Transfer to a container and freeze at least 4 hours until firm.
4. Serve with toasted nuts or coconut flakes.
FAQs:
– Can I use frozen mamey? Yes; thaw first for easier blending.
– Is this dairy-free? Yes, entirely vegan.
Vegan Mamey Ice Cream
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Coconut flan is a creamy dream, now vegan and just as glossy. The custard-like texture and caramel topping create a visually stunning dessert that’s surprisingly easy to pull off. Chill it well to let flavors deepen before serving.
Ingredients:
– 1 can coconut milk
– 1/4 cup almond milk
– 1/2 cup sugar
– 1/4 cup agar-agar
– 1 tsp vanilla extract
– Caramel sauce for serving (optional)
Instructions:
1. In a saucepan, combine coconut milk, almond milk, and sugar; simmer gently.
2. Add agar-agar and whisk until dissolved.
3. Remove heat, stir in vanilla, and pour into molds.
4. Refrigerate at least 4 hours until set.
5. Unmold onto plates and drizzle caramel sauce if desired.
FAQs:
– Can I use dairy milk? This recipe is vegan; swap to dairy if you prefer.
– Any substitutions? Try other plant milks for different notes.
Flan de Coco (Coconut Flan)
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12. Vegan Cinnamon Roll Cake
Cinnamon roll flavor in a cake form makes a perfect festive centerpiece. A soft crumb, swirls of cinnamon, and a creamy glaze win over any crowd. You’ll love how easy it is to slice and share at gatherings.
Ingredients:
– 2 cups flour
– 1 cup sugar
– 1 tbsp baking powder
– 1 tsp cinnamon
– 1 cup almond milk
– 1/4 cup coconut oil
– For frosting: 1 cup powdered sugar, 2 tbsp almond milk
Instructions:
1. Preheat to 350°F (175°C) and grease a baking dish.
2. In a bowl, combine flour, sugar, baking powder, and cinnamon.
3. Stir in almond milk and melted coconut oil until smooth.
4. Pour batter into the dish and spread evenly.
5. Mix cinnamon and sugar for a topping and sprinkle over batter.
6. Bake 30 minutes until golden and firm.
7. Whisk frosting ingredients until smooth and drizzle over the cake.
FAQs:
– Can I freeze leftovers? Yes, wrap well and freeze for up to 2 months.
– Gluten-free option? Use a gluten-free 1:1 flour blend.
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Conclusion
These 12 Mexican dessert recipes provide an inviting array of sweet treats that are perfect for any festive occasion. Each recipe offers a delightful mix of traditional flavors and modern vegan twists, making them enjoyable for everyone, whether you’re vegan or not. From creamy flans to delightful churros, these desserts celebrate the rich culinary heritage of Mexico.
As you explore these recipes, you’ll not only indulge your sweet tooth but also create beautiful moments with family and friends. So gather your loved ones, whip up these easy dessert ideas, and let the festivities begin!
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Frequently Asked Questions
Are these vegan mexican dessert recipes easy to make for beginners and perfect for holiday dessert inspiration?
Absolutely. These vegan mexican dessert recipes are designed to be approachable for home cooks of all levels. They rely on common pantry ingredients like plant-based milks, cocoa, cinnamon, and piloncillo, with simple steps and short ingredient lists.
Each recipe stays true to mexican dessert recipes while keeping things vegan, making them perfect as easy dessert ideas for holiday dessert inspiration and festive gatherings.
Tip: read the notes for substitutions if you have allergies or pantry constraints.
Which traditional Mexican sweets are reimagined as vegan options in this collection?
This collection reimagines traditional Mexican sweets as vegan-friendly options, focusing on plant-based milks and dairy-free ingredients. You’ll find creamy arroz con leche-inspired rice pudding made with coconut or almond milk, piloncillo-sweetened puddings and breads, and cinnamon-kissed chocolate treats. Each recipe preserves the festive flavors you expect from festive recipes while keeping it vegan and approachable.
Look for notes on swaps like nut milks or sugar substitutes to fit your needs.
How can I use these mexican dessert recipes for entertaining and holiday dessert inspiration?
Plan a mini dessert spread by selecting 2-3 recipes and serving them in small cups or slices. Many of these mexican dessert recipes are flexible, so you can batch-cook components earlier and finish with toppings just before guests arrive. Use seasonal garnishes like cinnamon, citrus zest, and toasted coconut for a festive touch. This makes the collection a great source of festive recipes and holiday dessert inspiration for gatherings.
Are the desserts quick to make, suitable for weeknights, or can I prep ahead?
Yes—many options come together quickly, while others are friendly to batch-prep. Look for recipes that can be assembled in under 30 minutes or prepared in advance and chilled. For quick Mexican treats, focus on no-bake ideas that use plant-based milks and cocoa. Use easy dessert ideas that fit busy weeknights or holiday entertaining.
How can I adapt these vegan mexican dessert recipes for nut-free or gluten-free diets?
Super simple: swap dairy milks with oats or soy milk for nut-free options; use gluten-free tortillas, cookies, or crumbs, or omit crusts entirely. Use seeds (pumpkin seeds, sesame) instead of nuts, and check certified gluten-free cocoa and chocolate to avoid gluten. Many mexican dessert recipes can be adapted to be nut-free and gluten-free while keeping the festive flavors.
Always read labels and, if needed, substitute with allergy-safe ingredients.
Related Topics
mexican dessert recipes
vegan sweets
traditional Mexican treats
easy festive desserts
holiday dessert ideas
quick Mexican desserts
simple recipes
plant-based desserts
festive baking
no-bake desserts
family-friendly recipes
seasonal sweets