Ube flan is a colourful variation of the classic Filipino dessert, leche flan, which is traditionally made with eggs, sweetened condensed milk, and caramel.
Inspired by the original, I've created a vegan version that's completely egg and dairy-free. While it's far from traditional, it still celebrates those signature flavours and textures, with a silky plant-based custard and golden caramel topping.
🧾 Ingredients
Here's everything you need to make this vegan ube flan. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Vegan ube sweetened condensed milk: A version of Nature's Charm condensed milk with ube flavoring, it gives the dessert such a deep purple color.
Evaporated Coconut Milk: Nature's Charm also does an evaporated oat milk if you don't like the taste of coconut.
Cornstarch: A key ingredient for thickening vegan custards, it works well as an egg-free alternative to help achieve a smooth, creamy texture.
Agar-agar powder: This seaweed-derived gelling agent is a great vegan alternative to gelatin. Be sure to use the powdered form, not flakes, as the flakes have a much weaker setting ability and won't produce the same results.
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📷 Step-By-Step Images & Recipe Tips
Here's a visual overview of the recipe. Please refer to the detailed card at the end of this page for full written instructions.
Start by placing your flanera or an 8-inch cake pan on a tray and set it aside. If you're using a regular cake pan, make sure it doesn't have a removable base. You want something completely sealed to avoid any leaks once the caramel and custard go in.
For the caramel, heat the sugar and water over low heat, stirring until dissolved. Increase to medium-high and let it boil without stirring. Swirl the pan gently as the edges turn golden. Once it reaches a deep amber colour, remove from the heat and quickly pour into your pan. Tilt to coat the base evenly and let it cool and harden at room temperature (about 30 minutes).
Blend the custard ingredients (evaporated coconut milk, ube condensed milk, non-dairy milk, coconut whipping cream, cornstarch, agar-agar, vanilla, and salt) until smooth. Pour into a saucepan and cook over medium heat, whisking constantly for about 5 minutes until thickened. Alternate between a whisk and a spatula to prevent sticking.
Strain the hot custard into a bowl with cubed vegan butter and whisk until smooth, then pass it through a strainer. Let it cool for 20 minutes, whisking every 5 minutes to stop a skin from forming. Pour over the set caramel and smooth the top. Cool to room temperature, cover, and refrigerate for 12-24 hours.
To serve, carefully run a knife 1 inch deep around the edge. Place a serving plate on top, flip quickly, and slowly lift the pan to release. The caramel will pour over the sides beautifully.
💬 FAQs
No, ube is a type of yam, not a sweet potato. While they may look similar due to their vibrant purple color, they're quite different in taste and texture. Ube (also known as purple yam) has a naturally sweet, nutty, and slightly vanilla-like flavor. Purple sweet potatoes tend to be denser and starchier, with a more earthy flavour. If you can't find ube, purple sweet potato can sometimes be used as a substitute, but the flavour won't be quite the same.
For the best texture, serve within 1-2 days and only unmold just before serving. It's perfect made a day ahead.
It's best not to freeze ube flan, as the texture can change once thawed. Freezing may cause the custard to become grainy or watery, and the caramel layer can separate.
🍮 More Vegan Desserts
📖 Recipe
Vegan Ube Flan
Ingredients
Caramel
- 100 g (½ cup) granulated sugar
- 30 ml (2 tablespoons) water
Custard
- 280 ml (1 cup + 2 tablespoons) evaporated coconut milk I use Nature's Charm *see note 1
- 320 g (1 cup) ube sweetened condensed coconut milk I use Nature's Charm
- 200 ml (¾ cup + 4 tsp) non-dairy milk oat milk, almond milk, or soy milk
- 200 g (7 oz) coconut whipping cream
- 2 teaspoons vanilla extract
- 40 g (4 tablespoons) cornstarch
- 2 teaspoons agar-agar powder NOT agar flakes
- ¼ teaspoon sea salt
- 60 g (¼ cup) vegan butter cold and cubed, *see note 2
Instructions
- Place a 21cm/8-inch flanera or similar-sized cake pan on a tray and set aside. If using a cake pan, make sure that it does NOT have a removable base.
- Caramel: Add the sugar and water to a saucepan over low heat and stir until the sugar has fully dissolved. Increase the heat to medium-high and do not stir from this point on. Let the mixture boil, watching closely as it begins to turn golden around the edges. Gently swirl the pan (do not use a spoon) so it caramelizes evenly. Once the caramel reaches a deep amber colour, remove it from the heat immediately.
- Pour the caramel into the flanera or cake pan, working quickly as it will set very fast. Allow the caramel to come to room temperature and harden (about 30 minutes).
- Custard: Add the evaporated coconut milk, ube condensed coconut milk, non-dairy milk, coconut whipping cream, cornstarch, agar-agar, vanilla, and salt to a high-speed blender and blend until smooth.
- Pour the custard mixture into a saucepan and place it over medium heat. Bring it to a gentle simmer, whisking continuously. Continue cooking for about 5 minutes, until the custard thickens, keep stirring at all times to prevent it from catching on the bottom of the pan (alternating between a whisk and a rubber spatula works well). Remove from the heat.
- Place the cubed butter into a large mixing bowl and sit a fine-mesh sieve on top of the bowl. Pass the custard through the sieve into the bowl with the butter and whisk the butter through until smooth and creamy.Allow it to cool at room temperature for 20 minutes. Every 5 minutes, whisk the custard to prevent a skin from forming on top of it.
- Pour the custard over the set caramel, and smooth the top using the back of a spoon or an offset spatula. Let it cool to room temperature, then cover with clingfilm and refrigerate for 12-24 hours to set fully.
- Serving: Just before serving, *very carefully* run a sharp knife about 1 inch deep around the inner edge of the pan to loosen the custard. Be careful not to go deeper as this can ruin the smooth appearance of the flan
- Place a large serving plate on top of the pan and quickly turn it over. Very slowly start to lift the pan. The custard will unmold itself and the caramel sauce will pour down the sides of the flan.
- Storage: This flan is best served within the first 1-2 days once it has set. Do not remove it from the mold until just before serving. I recommend making it one day ahead of serving.
Notes
- Evaporated Coconut Milk: Use evaporated oat milk if preferred.
- Vegan Butter: Use vegan block-style butter, not spreadable margarine from a tub.
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