How To Make Vegan Flan Recipe – Gluten Free

How To Make Vegan Flan Recipe Gluten Free
How To Make Vegan Flan Recipe Gluten Free

How To Make Vegan Flan Recipe – Here is a dessert that reminds me of my childhood when, at the end of school, I ran into a bakery to enjoy a good share of custard!

Achieving it today in its vegan and gluten-free version was not easy and I had to make several tests before arriving at a visually attractive and tastefully enticing result!

How To Make Vegan Flan Recipe


(for a baking pan with high edges 20 cm in diameter or a large pie pan for 6 to 8 parts)

1 pie :

  • 80 g rice flour
  • 50 g cornflour
  • 20 g potato starch
  • 1 pinch of salt
  • 15 g sugar
  • 3 tablespoons of melted vegetable margarine
  • About 7 cl of water

  • 100 cl almond milk
  • 30 g lupine flour
  • 1 touch of turmeric
  • 30 cornstarch
  • 60 g rice flour
  • 150 g light sugar
  • 1 tablespoon white almond puree
  • 2 tsp. vanilla extract


  1. Make the shortcrust dough by mixing all the ingredients.
  2. Let it rest for 30 minutes, then place it in an oiled pie mold making sure that it covers the walls well. Puncture it with a fork.
  3. In a saucepan, mix the flours with the sugar and the almond puree, the turmeric, and gradually pour in the vegetable milk and the vanilla extract.
  4. Heat everything, without stopping to move.
  5. As soon as the mixture begins to thicken, stir for more 2 to 3 minutes, then leave to cool!
  6. Then pour into the mold (it must be filled to about 1 cm from the top, otherwise it may overflow).
  7. Place in an oven preheated to 200 ° C for 35 minutes, then put under a grill to brown the surface, watching for 3/4 min.
  8. Let cool before putting the flan in the refrigerator for several hours before tasting.


    • Lupine flour is a legume flour that makes it possible to replace eggs advantageously because lupine has about 40% protein (more than that in eggs!)
    • In addition, it is well filled with minerals and vitamins from groups A and B.
    • According to several studies, regular consumption of legumes prevents hypertension and lowers the level of cholesterol in the body.
    • In addition, thanks to the properties of a substance called “tocopherol”, lupine would be useful for the prevention of type 2 diabetes and also for the prevention of colon cancer.


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