This vegan flan is silky, creamy, and caramel-topped, just like the classic, but totally plant-based. No eggs, no dairy, but all the dreamy goodness.
Growing up, flan was the grand finale at family gatherings, always served with a bit of ceremony and a lot of love.
There's just something special about flan. It's smooth, creamy, and topped with that dreamy layer of golden caramel that is just so.darn.good.
This vegan version keeps all that tradition and comfort but skips the eggs and dairy, relying on plant-based ingredients to recreate that iconic texture and flavor.
It's easy enough to serve it up for the holidays, a dinner party, or just because you deserve dessert any day of the week.
Pair it with Cuban-inspired faves like my Vegan Picadillo or Vegan Paella for a full-on flavor fest straight from Abuela's kitchen-just with a little plant-based flair. Or enjoy veganized Cuban Coffee (Made 3 Different Ways).
Jump to:
What Is Flan?
Flan is dessert royalty, adored across Latin America, Spain, and the Caribbean, but especially in Cuba, where my parents are from.
It is known for its glossy caramel top that forms when it's flipped out of the mold, its melt-in-your-mouth, silky-smooth custard, and that gentle little jiggle everyone loves.
This decadent, silky-smooth dessert -also known as crème caramel in France or leche flan in the Philippines- gets a vegan makeover here, with all the caramel-kissed indulgence of the classic, but made entirely plant-based.
It is a dessert fancy enough to impress your in-laws during the holidays but comforting enough to eat in sweatpants - you get it.
Making Flan Vegan
Traditionally, flan is made with enough eggs to make a chicken nervous, but not today, señoritas and señores.
This vegan flan struts in with zero eggs in the mix, and I think it absolutely has no compromises. It's still creamy, custardy, and crowned with that classic glossy caramel. It's just like abuela would make, if abuela had access to agar agar and a few other staples.
We're talking non-dairy milk, a little vegan butter, and just the right combo of thickeners to deliver that signature wobble and caramel crown-because flan this good takes a bit of teamwork.
Serve it at your next dinner and watch your guests go back for seconds-none the wiser, it's vegan. Confess only if you're in the mood to blow minds
… and then tell me if I'm right.
Why You'll Love This Recipe
- Egg-free and dairy-free make it vegan, and it's naturally gluten-free (just be sure to double-check your ingredient labels).
- It is decadent and a great make-ahead dessert, making it perfect for holidays and celebrations.
- Surprisingly easy to make-no fancy tools required.
- Tastes very similar to traditional flan (I think better!)
- This is a coconut-free vegan flan recipe.
Ingredients
Agar Agar - This is a plant-based alternative to gelatin that helps the flan set. It helps to give it a firmer consistency than one expects. You can order agar agar online on Amazon, or you can usually find agar at Asian grocery stores (labeled "agar-agar" or "kanten"), Indian markets, health food stores like Whole Foods or Sprouts, and sometimes in the specialty baking or international aisle of larger supermarkets. Make sure to buy the agar agar powder, not the flakes.
Oat Milk - Oat milk and evaporated oat milk make a rich, creamy combo. I use the Oatly in the light blue carton for this recipe.
Vegan Sweetened Condensed Milk - This stuff is so delicious, you won't be able to tell that it is from oats. I use the condensed oat milk from Nature's Charm. You may be able to find it at Whole Foods or Sprouts in your area, slightly less expensive.
I do not recommend using the coconut evaporated milk. The texture and taste did not work for me.
Cornstarch + Arrowroot Powder - This duo mimics the thickening power of eggs, giving this vegan flan its classic custard feel. Using both cornstarch and arrowroot powder in vegan flan is my secret to that dreamy, creamy-yet-sliceable texture. Cornstarch adds structure, while arrowroot keeps things smooth and silky.
See the recipe card for quantities and a full list of ingredients.
Variations
- Orange Zest and Cinnamon Flan - This is my favorite variation. Mix in a couple of strands of orange zest and a stick of cinnamon when boiling the milk. Make the orange zest long strands so you can remove them without having to strain the mixture.
- Espresso Flan - Stir in a teaspoon of instant espresso powder when whisking together the milk for a coffee-kissed version.
- Matcha Flan - Add one teaspoon of matcha powder when mixing the milk mixture for an earthy, green-hued version.
How To Make Vegan Flan At Home
Don't let all the steps keep you from making this. It's easy, and most of the time is spent chilling in the fridge. See the recipe card below for the details.
Steps 1-4: Make the Caramel
- Add sugar to pan - Pour the sugar into a small skillet or saucepan.
- Melt the sugar - Stir over medium heat until the sugar begins to dissolve and clump.
- Cook to caramel - Continue stirring until the sugar turns a deep amber caramel.
- Pour into ramekin - Carefully pour the caramel into the bottom of a 6-inch cake pan, swirling to coat.
Steps 5-8: Start the Flan Mixture
- Whisk liquids - In a saucepan, whisk together oat milk, condensed oat milk, evaporated oat milk, vegan butter, and a pinch of salt.
- Add flavorings - Stir in the agar agar and incorporate well.
- Heat until bubbly - Bring the mixture to a gentle boil, whisking to prevent lumps.
- Mix slurry - Lower the heat to medium-low. In a small bowl, mix cornstarch and arrowroot with ¼ cup of the milk mixture and whisk until smooth. Slowly whisk the cornstarch slurry into the hot mixture.
Steps 9-12: Finish & Unmold
- Add vanilla - Turn off the heat and add the vanilla.
- Transfer to a cake pan - Pour the mixture over the set caramel in the cake pan.
- Cool and loosen - Chill overnight until firm, then run a knife around the edges if needed.
- Invert to serve - Place a plate over the cake pan, flip, and lift to reveal the caramel top.
Top Tips
- Don't skip boiling the agar agar: Let the mixture boil gently after adding agar agar to fully activate its thickening magic. That is important, or it will taste slightly grainy.
- When making the caramel, have your cake pan or ramekins ready before you start. The caramel sets quickly.
- Refrigerate long enough. Give it overnight to chill and set completely for that perfect jiggle, melty caramel, and easy release.
- When you flip your flan onto a plate, you might notice some caramelized sugar still clinging to the cake pan - that's normal! If you flip it too soon, the caramel won't have had enough time to melt into the flan mixture, so let it chill overnight for the best results. If you still have a lot left in the cake pan after flipping, just heat it up gently on the stove. The caramel will loosen, and you can drizzle it over the top for extra sauce.
Serving Suggestions
Typically, flan has no crust, no toppings-just the flan and the caramel. Simple, humble, and dreamy. But for variety, here are some ideas when serving:
- Top with strawberries, raspberries, or blueberries.
- Serve with Cuban coffee for the ultimate pairing.
- Add a mint sprig - A little green goes a long way for visual pop. You can add it along with the berries for a nice presentation.
- Plate with a dollop of coconut whipped cream - Because more creamy goodness never hurts.
Recipe FAQS
I've never swapped it out-because honestly, why tinker with something that's already spot-on? The oat milk gives just the right creaminess and balance, so I stick with it. Let us know in the comments if you do.
Yes! As long as you use gluten-free certified ingredients, this vegan flan is naturally gluten-free.
It'll keep for up to 4 days in the fridge. Cover it well so it doesn't dry out.
Cleaning a pan coated in hardened caramel might feel like you've just shellacked it with edible glue if you're not using non-stick. The trick is to soak. Fill the pan with hot water and let it sit. The heat will dissolve the sugar into a sweet little syrup bath.
Don't leave me in suspense - spill the tea on your Vegan Flan! Was it love at first bite, surprisingly edible, or a recipe catastrophe? And if it didn't come out quite right, tell me what happened - I'm here to help and fine-tune my directions so your next one is pure perfection.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Flan
Equipment
- 6-inch Cake Pan for one flan
- Ramekins optional for 4 small flans
Ingredients
For the caramel
- ½ cup granulated sugar
For the flan
- 1 tablespoon cornstarch
- 1 tablespoon arrowroot starch
- 1 ½ cups oat milk I use the Oatly brand (Light Blue Carton)
- ¾ cups vegan evaporated oat milk
- 6 tablespoons condensed oat milk
- 1 tablespoon vegan butter
- pinch salt
- 1 teaspoon agar agar
- 2 teaspoons vanilla extract
Instructions
Make the Caramel:
- In a small saucepan or pan, add the sugar. Heat over medium, stirring constantly until the sugar dissolves and turns to an amber color. This takes about 4-5 minutes (timing may vary based on your heat level).
- Remove from heat and immediately pour into a 6-inch cake pan. Make sure it is on a heat-proof trivet or counter. Swirl the pan around to coat the bottom evenly. Let it cool and harden while you make the flan mixture.
Make the Flan Base:
- In a small bowl, add the cornstarch and arrowroot together. Set aside.
- In a medium saucepan, whisk the oat milk, evaporated oat milk, sweetened condensed oat milk, butter, and a pinch of salt. Do not add the vanilla yet. Heat the mixture over medium-high heat up to just before boiling.
- Add the agar agar to the pot and bring the mixture to a gentle boil, whisking constantly. Let it boil for about 2 minutes. Agar agar needs to boil for it to activate. It may want to puff up, so adjust the heat as needed to keep it boiling but not overflowing.
- Reduce the heat to medium. Add ¼ cup of the milk mixture to the small bowl of cornstarch and arrowroot powder. Mix with a whisk until smooth and there are no clumps.
- Add the mixture to the pot. Whisk frequently for about 5-6 minutes on medium to medium-low. Keep an eye on the heat-if the mixture starts puffing up or looks like it might overflow, lower the temperature slightly.
- Turn off the burner and add the vanilla. It should be smooth and slightly thickened-just enough to lightly coat the back of a spoon.
Set the Flan:
- Carefully pour the custard over the caramel in the cake pan.
- Let it cool at room temperature for 15-20 minutes, then refrigerate overnight (about 12 hours) until set.
To Serve:
- After chilling in the fridge overnight or for at least 12 hours, you will notice a small gap forming around the outer edges of the flan - that's the perfect sign it's ready to flip. Place a serving plate firmly over the top of the cake pan, hold them together, and flip in one smooth motion.If you don’t see separation around the edges, run a thin knife carefully around the sides to help release it.
Rob says
This tastes identical to the traditional non-vegan version, amazing!!!!
Regi Pearce says
Thanks Rob! I knew you would like it.
Regi Pearce says
I’m so excited to finally share this recipe with you all! This vegan flan has been a labor of love—and a lot of taste-testing. It’s silky, creamy, and unbelievably close to the classic flan I grew up with, just without the eggs or dairy. If you make it, let me know if I nailed it—I think you’ll love it!