Vegan Cortadillo (Mexican Pink Cake)

A slice of vegan cortadillo with pink frosting on a white surface.

Vegan Cortadillo (Mexican Pink Cake)

Cortadillo is a sweet vanilla cake topped with bright pink frosting and colorful sprinkles. It's a very popular Mexican pan dulce adored by children everywhere.

Course Dessert

Cuisine Mexican

Diet Vegan

Total Time 45

Servings servings

Calories 382kcal

Author Dora R.

Ingredients

Cake:

6 tablespoons chickpea flour
1 box vanilla cake mix
⅓ cup vegetable oil
1 teaspoon Mexican vanilla extract

Icing:

2 cups powdered sugar
3 to 4 tablespoons unsweetened almond milk
6 drops red food coloring
3 tablespoons rainbow sprinkles

Instructions

Preheat oven to 350°F and line a 9 x 13 cake pan with parchment paper.

To Make the Cake Batter

In a small bowl, combine the chickpea flour and 6 tablespoons of water and whisk until smooth. In a large bowl, combine the cake mix, 1 ¼ cups water, vegetable oil, vanilla, and chickpea flour mixture and whisk until smooth.
Pour the batter into the cake pan and bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Remove cake from oven and let it cool for 5 minutes in pan. Invert cake pan onto a rack, remove parchment paper, and let it completely cool.

To make the Icing

In a medium bowl combine powdered sugar, 3 tablespoons of almond milk, and the food coloring and whisk until smooth. The icing should the texture of a thick cake batter. If it is too thick add the remaining tablespoon of almond milk.

To Assemble

Spoon the icing on top of the cake and spread a think layer of frosting with an offset spatula until it covers the top of the cake. Some of it may drip off the sides, that’s ok. Immediately cover generously with the rainbow sprinkles.
Once the icing sets, cut the cake into squares or triangles and serve.

Notes

You can make the cake the day before, let it cool, and wrap it in plastic wrap. The next day cover it in icing and serve.
Once your frosting has set, cut the cake into squares or rectangles and serve.
Store the cake at room temperature for up to 2 days in an airtight container.

Nutrition