Blueberry Creme Flan

Blueberry Creme Flan |

The best part about summer is all the different fruits that are in season. I could stuff my face with strawberries, raspberries, and blueberries all day long! Unfortunately this time of the year comes to an end soon  and I have to bake a farewell cake for those berries. I am looking forward to autumn. But I will miss blueberries and long days. Days when I can shoot a picture at 6 am in the morning because the light is awesome. (But maybe I would not miss it if I wouldn’t have to get up that early.)

This blueberry flan is an adapted version of my sponge cake recipe. I made some changes to it so the cake can be made without chickpea flour. The filling is made with cashews. It’s weird but when working with cashews I have much better results with dry cashews than with soaked ones. I blend them with a powerful blender and I swear, the dry ones come out creamier. It’s best to prepare the filling a day in advance so it has enough time to set.


Blueberry Creme Flan (one 28 cm flan pan)

View PDF-file to print (English version on page 2)


For the filling:
300 g (1 1/4 cups) soy yoghurt
2 tablespoons lemon juice
170 g (1 1/3 cups) raw cashews
55 g (1/4 cup) refined coconut oil, melted
75 g (3/4 cup, sifted) powdered sugar

For the cake:
240 g (2 cups) all-purpose flour
150 g (1 1/2 cups, sifted) powdered sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
240 ml (1 cup) water
60 g (1/4 cup) soy yoghurt
1 teaspoon vanilla extract
60 ml (1/4 cup) vegetable oil

200 g (7 oz.) fresh blueberries


Start by making the filling: Place yoghurt and cashews in a blender and process until creamy. Add oil and powdered sugar. Blend well. Place in a bowl, cover with plastic wrap and let chill and set in the fridge over night.

Preheat the oven to 190°C (375°F). Grease a flan pan and dust with flour. Set aside.

Place flour, sugar, baking powder, and salt in a bowl and mix well. Add remaining ingredients and whisk until the batter is smooth.

Pour into the pan and bake for 30 minutes. Remove and let cool for 10 minutes. Then carefully remove the cake from the pan. (Use a fork to help with that.) Place it upside down on a baking rack. Let cool completely.

Pour the filling over the cake (if you used a flan pan there’s enough space for it!) and top with blueberries. Transfer to the fridge and let set for 2 hours before serving.

vegan month of cake |

24 thoughts on “Blueberry Creme Flan

  1. Gorgeous! I love a good flan! Those fresh berries of summer will certainly be missed. I have eaten so many pounds of raspberries during the past few months! Fall produce has its own appeal, but it will be sad to see my precious berries go.

  2. I was so confused by this at first. In the U.S. what we call Flan in a whole different thing (you’d probably know it as creme caramel).

    This looks super delicious. I’m going to have to try this recipe, ordering a flan pan now, as I’m a sucker for any new kitchen accessory!

  3. Ooh, I’d seen those pans before but I didn’t know they were called flan pans. I think I’d like this because I usually prefer cake over pie crust anyway. Looks beautiful!

  4. Noch ein Rezept was ich ausprobieren muss… Kannst du mir verraten, warum man das Öl schmelzen muss? Schafft das ein guter Mixer nicht auch so oder hat das noch einen anderen Grund?

    1. Ja, den gibt es. Kokosfett hat einen sehr neutralen Gescmack. Kokosöl ist das native Fett und es schmeckt stark nach Kokos. Kann man auch nehmen, wenn man es mag.

  5. Oh, der sieht aber total lecker aus! Dein Feigenkuchen von gestern übrigens auch – zum reinbeißen!!!
    Du hast ein tolles Thema gewählt für den Vegan Mofo – ich freu mich schon auf die nächsten Rezepte von dir! Wann soll ich das nur alles nachbacken? und essen??? :D

  6. This looks incredible Mihl! I want to try it. I have a round pan with fluted edges and a removable base (flat base) – is that the right type of pan? I am in Australia and don’t know if you have different flan pans in Europe? I am trying to imagine how there will be space for the filling… unless the cake collapses a bit?

    1. Did you check the link at the beginning of the recipe? You can see how a flan pan should look like. The bottom of those pans is not flat, it is raised in the middle. That means if you invert the cake after baking, you have a large immersion in the centre that you can fill. A regular pan with removable bottom won’t work.

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