Vegan Orange Creme Caramel

Vegan Orange Crème Caramel

Going vegan doesn’t mean you have to give up living well, or enjoying a nicely decadent (tasting) dessert now and then. This version of the classic orange crème caramel is luscious and full of flavor. You won’t miss a thing.
Course Dessert, Snack
Cuisine European


Lemon Caramel

  • 1/2 cup coconut sugar
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1/4 teaspoon cream of tartar

Orange Custard

  • 1 1/2 cups coconut cream
  • 1 cup almond milk
  • 6 1/2 tablespoons cornstarch
  • 1 teaspoon agar powder
  • 4 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • 1/2 orange zest & juice
  • 1/4 teaspoon salt


Lemon Caramel

  • Add the coconut sugar, water and lemon juice and a pinch of salt to a saucepan over a medium-high setting.
  • Stir frequently as it heats to a boil.
  • Lower to medium, and let it bubble, stirring as it thickens and some of the water begins to evaporate. It should take about 8 to 10 minutes for it to become a thick caramel. It should be a nice amber color.
  • Pour the caramel into the ramekins. You can use one large, or four small. Leave them at room temperature as you make the custard.

Orange Custard

  • Place the coconut cream solids in a saucepan at a medium setting, and bring to a simmer. Let it liquefy as you stir.
  • Combine the almond milk, cornstarch, agar powder, coconut sugar, vanilla extract and orange zest in a bowl, stirring to combine until the mixture is smooth.
  • Now stir the almond milk mixture into the coconut cream as it simmers.
  • Once it’s fully combined, continue to simmer for another 6 to 8 minutes.
  • It will become very thick and creamy as it cooks.
  • When it’s the right consistency, turn off the heat, and spoon the custard on top of the caramel. You may want to let it cool for a minute before you do.
  • Smooth the top with the back of your spoon.
  • Cover the ramekins with plastic wrap, and refrigerate for at least 6 hours, or overnight. This allows the custard to set.
  • To serve, remove the plastic, place a plate over the ramekin, and reverse.


Note: Refrigerate the coconut cream overnight. In the morning, when you go to use it, extract only what is solid, and discard the excess liquid.
Keyword Lemons, Oranges, vegan
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