Chocoflan (Sugar and Gluten Free)

• servings: Servings: 12
• total time: 2 hours 5 minutes

Ingredients

Have you heard of chocoflan?

Rich, creamy, and magically layered 🤎✨

This chocoflan combines moist chocolate cake with silky flan and a golden caramel top made lighter but just as good as the one I grew up loving!

Cake:

1 ½ cups fine almond flour

¼ cup cocoa powder

2 tablespoons of baking powder

½ teaspoon of salt

¼ cup almond milk

3 eggs

½ cup allulose sweetener

1 tablespoon @Simplyorganicfoods vanilla extract

Flan:

2 cups coconut milk (or heavy cream)

4 eggs

⅔ cup allulose sweetener

1 tsp @simplyorganicfoods cinnamon powder

1 tablespoon @Simplyorganicfoods vanilla extract

Caramel Sauce:

2 cups allulose sweetener

2 tablespoons of water

Directions

In a mixing bowl, whisk together all the ingredients for the cake.

In another bowl, mix together the flan ingredients.

Butter or grease the entire inside of the pan.

Make caramel sauce

In a small saucepan, add your allulose with water, on low heat. When the sauce begins to simmer raise heat to medium high

While stirring, allow to turn into an amber color

Remove from heat, allow to cool slightly and then pour into prepared pan

Pour in the cake batter and spread evenly.

Pour in the flan mixture.

Place the pan into a bigger dish and pour 1-inch of boiling water into the dish.

Cover the pan tightly with foil.

Bake at 350°F for 60-70 minutes. Make sure the cake is done by checking it and making sure it comes out clean.

Cool to room temperature and place in the fridge for an hour before taking out of the pan to serve. Enjoy!