Vegan Aztec Cake with Huitlacoche

Yamilette González
Vegan recipes can be as delicious as you ever imagined, and a great example of this is this Vegan Aztec Cake with Huitlacoche, made with corn tortillas, huitlacoche, zucchini, and corn. Remember that although there are many options for vegan cheese and cream, you can also make your own cream based on cashew nuts.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 tablespoon vegetable oil
  • 1/2 cups onion, finely chopped, for the filling
  • 1 tablespoon garlic, finely chopped, for the filling
  • 1 cup corn kernels, for the filling
  • 1/4 cups epazote, finely chopped, for the filling
  • 2 cups huitlacoche, fresh, for the filling
  • 1 cup zucchini blossoms, for the filling
  • salt and pepper
  • 12 corn tortillas
  • vegetable oil, for frying
  • 1 cup sour cream, vegan
  • 1 cup cheese, vegan
  • zucchini blossoms, for decoration
  • parsley, for decoration
Preparation
40 mins
20 mins
Low
  • Preheat the oven to 180°C.
  • In a medium skillet, heat the oil and sauté the onion until it turns golden brown, add the garlic, corn kernels, epazote, huitlacoche, and zucchini flowers. Cook for 15 minutes and season with salt and pepper.
  • In a medium skillet, fry the tortillas with a little hot oil and place them on absorbent paper to remove excess fat.
  • Arrange a layer of tortillas in an oven-safe dish. Add some of the huitlacoche filling, vegan cream, vegan cheese, and repeat this process until the dish is full. Finish with cheese and bake for about 10 minutes.
  • Remove from the oven, serve, and garnish with zucchini flowers and chopped parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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