Vegan Vietnamese Coffee Flan

The classic creme caramel just got a makeover with our low-calorie, vegan flan recipe. Low-sugar date and coffee syrup and a low-fat custard with silken tofu come together into a mouthwatering dessert with only 100 kcal.

{Vegan & Sugar-Free} Vietnamese Coffee Flan Recipe


Nutrition per serving
Net Carbs14.1 g5.1%
of which Sugars12.6 g14%
Fibers1.3 g4.5%
Fats3 g4.6%
of which Saturates0.4 g1.9%
of which Omega 30.1 g12.6%
Proteins5.5 g12%
Calcium252 mg25.2%
Vitamin A0 mcg0%
Vitamin C0 mg0%
Iron1 mg7.1%
Potassium233 mg6.7%
Sodium114 mg4.9%
Cholesterol0 mg0%
Kcal105 5.3%
Macro split
  • net carbs 59%
  • sugars 53%
  • fats 13%
  • saturates 2%
  • proteins 23%
  • fibers 5%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
105 per serving

After making a healthy refined-sugar-free caramel sauce, we could find no better recipe to try it on than a silky flan.

Among the various Vietnamese dishes we enjoy making, their coffee flan (Cà Phê Bánh Flan) is one of our favourites. So today, we'll show you how to make a healthy Vietnamese coffee flan, that is both vegan and refined-sugars-free.

Like any classic creme caramel recipe, the Vietnamese coffee creme caramel contains eggs, milk, and white sugar. Making allergen-free recipes is one of our primary objectives, so we made this flan both dairy-free and vegan by replacing eggs with vegan gelatin and cow milk with almond milk.

Moreover, this recipe contains zero refined sugars, thanks to our date caramel sauce and erythritol. Caramel made with raw dates has the consistency of real caramel and tastes like dates — yum. And it's easy to make! We'll show you how to do it below.

By preparing flan with just plant-based ingredients, you can enjoy a dessert that is both wholesome and tasty. One of these mini creme caramels has only 100 calories, with 3.9% carbs, 5% fats, and 2% sugars RDI. It's quite the thing considering that a traditional creme caramel has 267 calories, four times more sugars, and double the fats!

And you'll be happy to hear that this recipe is very simple to make. In fact, this is a no-bake flan. We broke down all the steps below to make it a breeze for you to follow along. Ready for something special? Let's go!

Frequently Asked Questions

What can I use instead of silken tofu?

To replace the heavy cream and eggs used in the classic flan recipe, we used blended silken tofu. Thanks to its high protein content, tofu gives structure to vegan bakes and desserts without affecting the flavour.

However, if you don't have it at hand or have a soy allergy, you can swap it with full-fat coconut cream, thick yogurt, or a mixture of milk and cornstarch.

Can I make this flan without vegan gelatine?

Instead of vegan gelatine, you can use agar agar but it's a little expensive. For every 250ml (1 cup) of milk, you can use 1/2 tsp of agar powder and then add it the same way we did for the gelatine in this recipe.

How can I make the coffee caramel?

To keep the sugars as low as possible, we used our date caramel recipe to prepare the coffee caramel for this flan. It's super simple to make!

However, you can also prepare it with maple syrup and coconut sugar. Combine two tablespoons of maple syrup with two tablespoons of coconut sugar/brown sugar in a pot. Allow the mixture to boil and then pour it in the ramekins.

What can I use instead of erythritol?

Erythritol is a zero-calorie natural sweetener that tastes almost as sweet as sugar, but it doesn't get digested.

To keep the sugars low, you can replace it with stevia, another sweetener.

Alternatively, you can use maple syrup, or if not vegan, honey.


Measuring System
Pitted Dates100 g
Water200 mL
Instant Coffee1/2 tsp
Almond Milk250 mL
Erythritol35 g
Silken Tofu130 g
Vanilla Extract1/2 tsp
Vegan Gelatine4 g

Step 1

We made the coffee caramel with a healthy syrup of dates, but you can also check our FAQ below for more ways you can make it.

Boil the dates in water for 15 minutes over low heat. Then, transfer all into a food processor and blitz until smooth (1).

Next, pour the date cream into a cheesecloth or nut bag and squeeze it tightly to extract the syrup water out and into a bowl (2).

Date cream
Filtered date syrup

Step 2

Now, pour the date syrup in a saucepan and stir in the instant coffee.

Bring all to a boil and simmer over medium heat for 8 minutes. When, the surface is covered with frothy bubbles, and the syrup turns dark brown, the caramel is ready.

Next, divide the coffee caramel among ramekins and place them in the fridge.

Coffee caramel in ramekins

Step 3

Next, whizz the silken tofu in a food processor until smooth (1).

Whisk the tofu with almond milk, erythritol, vanilla, and vegan gelatine in a saucepan.

Then, bring the mixture to a boil over medium heat to let it thicken (2).

Blended tofu
Vegan pudding with tofu and erythritol

Step 4

Now, allow the pudding mixture to cool down in the pot, covered, for 15 minutes.

Then, divide the custard among the prepared ramekins pouring it over the hardened caramel base (1).

Wrap the flan tins with cling film and refrigerate them for 1 hour or 1 hour and 30 minutes (2).

Pudding layer in the ramekins
Refrigerated flans

Step 5

Finally, run the tip of a knife along the ramekin edge to loosen up the flan and turn it upside down on a dessert plate.

If you have troubles unmoulding the creme caramel, then dip the tins in a hot water bath before flipping them.

Flipped flan onto a plate


Try swapping vanilla with ground star anise for a unique flavour.