1 can (15 oz.) Full fat coconut milk

1 cup Oat milk, unsweetened

1/3 cup Sugar

1 tsp. Chickpea flour

1 tsp. Vanilla

1/3 cup + 1 tbsp Cornstarch

1 -2 drops Gel Yellow food coloring 

¼ cup Vegan cajeta

1/3 cup Chopped Pecans

1 ½ cups All-purpose flour

1 cup Sugar

1 tsp. Baking soda

¼ cup Cocoa powder

½ tsp. Salt

1/3 cup Vegetable oil

1 tsp. Distilled white vinegar

1 tsp. Vanilla extract

1 cup Water

Coat a bundt pan with a little bit of vegan butter.

Place coconut milk in a medium sauce pot, and bring to a simmer.

Combine the oat milk, cornstarch, sugar, chickpea flour, and vanilla in the blender and process until smooth. Pour this mixture into the pot with the coconut milk. Add food coloring if using, mix to combine.

Bring mixture to a simmer for 5 minutes, then remove from the heat, and pour into the bundt pan. 

Preheat oven to 350°F

Sift the flour, cocoa powder, sugar, baking soda, and salt into a large bowl and mix to combine. Make a well in the center of your bowl and add the vanilla, oil, vinegar, and water. Whisk until smooth.

Pour cake batter on top of the flan mixture already in the bundt pan.

Bake for 45-50 minutes in a water bath or until a toothpick inserted into the cake comes out clean. 

Remove cake from the oven and let cool. Place in fridge for at least two hours until it is completely cool. 

Garnish with vegan cajeta and chopped pecans.

I used my recipe for vegan cajeta to top the cake, but you could also top it with a vegan caramel. You can use your favorite chopped nuts. Make sure to lightly coat your mold in vegan butter or a cooking spray so the cake is easy to unmold. If you have trouble unmolding, place the mold in a warm water bath, at the level  of the flan, for a couple of minutes then  try unmolding it.