Carlota De Cafe Recipe Vegan: Easy And Delicious Treat

If you’re a coffee lover looking for a deliciously indulgent dessert that’s also vegan-friendly, then this Carlota de Cafe recipe is just what you need. A classic Mexican dessert, Carlota is traditionally made by layering cookies soaked in coffee and a creamy filling, creating a luscious, no-bake treat that melts in your mouth.

This vegan twist swaps out dairy ingredients for plant-based alternatives without compromising on the rich, bold coffee flavor and creamy texture. Perfect for a dinner party or a cozy night in, this dessert is simple to prepare and sure to impress both vegans and non-vegans alike.

Not only is this recipe dairy-free and egg-free, but it also uses wholesome ingredients that add a depth of flavor and a smooth consistency. Whether you want to enjoy it as an afternoon pick-me-up or a show-stopping dessert, the Vegan Carlota de Cafe fits the bill beautifully.

Get ready to dive into layers of coffee-soaked cookies and velvety vegan cream that will satisfy your sweet tooth and caffeine cravings all at once!

Why You’ll Love This Recipe

This Vegan Carlota de Cafe is a crowd-pleaser for so many reasons. First, it’s incredibly easy to make, requiring no oven or complicated techniques.

The layers of coffee-soaked cookies and luscious vegan cream combine to create a dessert that is both light and decadently creamy.

Additionally, this recipe is highly customizable. You can adjust the sweetness, coffee intensity, or even swap the cookies for gluten-free options to suit your dietary needs.

Plus, it keeps well in the fridge, making it perfect for preparing ahead of time. If you want to explore more vegan treats, check out our Lemon Ricotta Pasta With Arugula Recipe for a savory vegan delight or the Lion’S Mane Mushroom Crumble Recipes for a hearty, plant-based main course.

Ingredients

• 2 cups strong brewed coffee, cooled
• 1/4 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• 1 can (400 ml) full-fat coconut milk, chilled overnight
• 1/2 cup powdered sugar (adjust to taste)
• 1 tbsp instant coffee granules (optional, for extra coffee punch)
• 1 package vegan ladyfinger cookies or any vegan sponge cookies (about 200g)
• 1/4 tsp salt
• Vegan chocolate shavings or cocoa powder for garnish (optional)

Equipment

• Mixing bowl
• Electric mixer or hand whisk
• 9×9 inch (23×23 cm) square baking dish or similar size container
• Measuring cups and spoons
• Spatula
• Refrigerator

Instructions

1. Prepare the coffee mixture: In a shallow bowl, combine the cooled brewed coffee, maple syrup, vanilla extract, and instant coffee granules if using. Stir well until everything is dissolved. Set aside.
2. Make the coconut whipped cream: Scoop out the solid coconut cream from the chilled can into a mixing bowl, leaving the liquid behind (save the liquid for smoothies!). Using an electric mixer or whisk, beat the coconut cream with powdered sugar and salt until fluffy and smooth, about 3-5 minutes. Set aside.
3. Dip the cookies: Quickly dip each vegan ladyfinger cookie into the coffee mixture, making sure not to soak them for too long to avoid sogginess. They should be moist but still hold their shape.
4. Layer the Carlota: Arrange a single layer of dipped cookies at the bottom of your baking dish. Spread a generous layer of coconut whipped cream on top of the cookies to cover them evenly.
5. Repeat layers: Continue layering dipped cookies and coconut cream until you reach the top of the dish, finishing with a layer of whipped cream. Depending on your dish size, you should have about 3-4 layers of cookies and cream.
6. Chill: Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the dessert to firm up.
7. Serve and garnish: Just before serving, garnish the top with vegan chocolate shavings or a light dusting of cocoa powder for an elegant finish.

Tips & Variations

For a richer coffee flavor, use espresso instead of brewed coffee.

If you want to add a boozy touch, a tablespoon of coffee liqueur or rum can be mixed into the coffee soaking liquid.

Try layering with crushed nuts or vegan chocolate chips for added texture.

For a gluten-free version, substitute the ladyfingers with gluten-free vegan cookies.

Experiment with flavored coconut cream by adding a hint of cinnamon or cardamom to the whipped cream.

Nutrition Facts

Serving Suggestions

This vegan Carlota de Cafe is best served chilled and pairs wonderfully with fresh berries or a sprinkle of toasted coconut flakes for an extra layer of flavor. You can also enjoy it alongside a cup of your favorite plant-based coffee or tea for a complete dessert experience.

For a festive touch, try adding crushed vegan peppermint candies during the holiday season or a drizzle of vegan caramel sauce for added sweetness. If you’re hosting a brunch, this dessert can be a delightful sweet finish after dishes like our Lemon Straws Recipe or light salads from the Low Fodmap Appetizer Recipes collection.

Conclusion

This Vegan Carlota de Cafe is a delightful way to enjoy a classic Mexican dessert without any animal products, making it suitable for vegans and those with dairy allergies alike. Its layers of coffee-soaked cookies and airy coconut cream create a harmonious blend of texture and flavor that’s perfect for any occasion.

Simple, quick, and customizable, this dessert will soon become a staple in your repertoire, especially when you want a no-bake treat that feels special. We hope you give this recipe a try and savor every bite.

For more delicious vegan recipes and inspiration, explore our collection and discover new favorites that celebrate plant-based cooking with flair and flavor.

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