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Pastelitos





Yields
4 Servings

Pastelitos recipe from Edgar Castrejon's cookbook Provecho




Reprinted with permission from Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community by Edgar Castrejón, copyright © 2021. Published by Ten Speed Press, an imprint of Penguin Random House.
Food photographs and portrait copyright © 2021 by Edgar Castrejón
 coconut oil for greasing
 ¼ cup water
 2 tbsp chia seeds
 ½ cup unsweetened almond milk
 2 tbsp apple cider vinegar or lemon juice
 1 cup thick vegan yogurt
 ½ cup agave nectar
 1 tsp vanilla paste or extract
 1 ½ cups oat flour
 1 ½ cups almond flour
 1 tsp baking soda
 ½ tsp fine sea salt
 vegan frosting for topping
 crushed freeze-dried raspberries for topping (optional)
1

Preheat the oven to 350°F. Grease four 4-inch Bundt pans with coconut oil. (Alternatively, grease one 9-inch Bundt pan.) Set aside.

2

In a large bowl, stir together the water and chia seeds and let sit until gelatinous, about 10 minutes; this will be the chia “eggs.” Meanwhile, in a liquid measuring cup, stir together almond milk and vinegar and let sit for 10 minutes. (By the time the chia “eggs” are ready, this will be ready as well.)

3

Pour the almond milk mixture into the chia “eggs”; add the yogurt, agave nectar, and vanilla; and whisk together. Sift in both flours, the baking soda, and salt, and stir together, just until well combined. Divide the batter equally among the prepared pans.

4

Bake the cakes until the tops are browned and a toothpick inserted close to the center comes out clean, 35–40 minutes. Remove from the oven and let cool in the pans for 15 minutes. Invert each pan onto a plate and tap gently to dislodge the cake. (At this point, you can store the cakes in an airtight container at room temperature for up to 7 days.)

5

Serve the cakes topped with vegan frosting and freeze-dried raspberries, if desired.

Nutrition Facts

Servings 0