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Vegan Vietnamese Coconut Jello Cakes (Rau Câu Khuôn)

Vegan Vietnamese Coconut Jello Cakes (Rau Câu Khuôn)

Sweets, Vietnamese

the blog:

These Vietnamese Coconut Jello Cakes (Rau Câu Khuôn) are filled with creamy, vegan yogurt and enveloped by a flaky and buttery vegan crust. Each bite is a delight to have, the coconut jello melting into the layers of yogurt and flaky crust. It is not only vegan, but gluten-free as well.

Vegan Vietnamese Coconut Jello Cakes (Rau Câu Khuôn)

I watched her as she stayed in that kitchen corner for hours.

Traditionally, I would have a chocolate ice cream cake for my birthday when I was younger. At a later point when I was in elementary school, my mom started to get into making Vietnamese Coconut Jello Cake (Rau Câu Khuôn) for our birthdays instead as it became a bit too pricey for us at that time.

Vegan Vietnamese Coconut Jello Cakes (Rau Câu Khuôn)

I would watch my mom stand in the corner of where our stove and kitchen counter was carefully making the coconut cake with the baking molds she brought from our local Chinatown. She would pour in the colored coconut mixture into each petal from the mold one by one, layer by layer, waiting until they are set before starting the next layer. The recipe itself is not hard, but it was the time it takes to make the cake that makes me appreciate the cake even more. Sometimes, it could be as little as waiting for 10 minutes before she could start the next layer, but other times, it could be hours.

But, she never complained and loved being able to create the cake with whatever colors and designs she likes. The cakes are always so detailed and beautiful that it was not surprising that they are loved by everyone and me, of course.

I am excited to share this childhood favorite of mine with you. I made a twist to the recipe and made the jello cake into layers instead and transforming it into mini tarts. Being Vietnamese and Chinese, I am grateful to be able to try recipes from both cultures growing up and now share a part of my heritage with you. So if you are ready, let’s start baking!

Here is an overview of these Vegan Vietnamese Coconut Jello Cakes (Rau Câu Khuôn).

Ingredients

Flour: I used gluten-free oat flour to make the crust. You can also use 1:1 gluten-free flour for a gluten-free crust.

Tapioca Flour: If you do not have tapioca flour, you can substitute it with equal amounts of arrowroot flour or cornstarch.

Coconut Milk: I used full-fat coconut milk. I would not recommend using light coconut milk as this will affect the flavor of the cake a lot. If you don’t have full-fat coconut milk, you can also use coconut cream.

Sugar: I used powdered sugar with the jelly to best preserve the color of the coconut jello. To make them refined sugar-free you can use coconut sugar.

Vegan Butter: I like to use unsalted, vegan butter to better control the saltness level of the crust. If you do not have unsalted, vegan butter you can just omit the salt in the batter!

Agar-Agar Powder: The agar-agar powder is a plant-based version of gelatin and serves to solidify the jello. It is a must for the recipe.

Pure Coconut Water: Make sure when you are purchasing the coconut water that there are no other ingredients in it such as added sugar as this will affect the overall sweetness of the cakes.

Plant-based Yogurt: I used unsweetened, almond milk yogurt for the filling but you can also use any other vegan yogurt you like.

Vegan Vietnamese Coconut Jello Cakes (Rau Câu Khuôn)

Tips

I don’t have oat flour. What can I substitute it with?
You can substitute the oat flour with 1:1 gluten-free flour in equal amounts. I recommend using Bob’s Red Mill’s 1:1 gluten-free flour (the one in the blue bag) to make the crust.

How do I store these Vegan Vietnamese Coconut Jello Cakes?
These coconut jello cakes are best served fresh when assembled. If you have any leftovers, store them in the fridge and have them within 3-4 days.

Can I make the coconut jello cakes refined sugar-free?
Yes! You can substitute the sugars with coconut sugar instead! However, note that the color of the jello will not be the same because of the color from the coconut sugar.

Can I prepare the recipe the night before?
Yes! I do recommend it. You can make the crusts and coconut jello cakes the night before and assemble them the following day.

If you like these Vegan Vietnamese Coconut Jello Cakes (Rau Câu Khuôn), you might also like to try:
Vegan Sakura Jelly Tarts
Vegan Vanilla Cake Boxes
Vegan Sweet Cream Buns

I cannot wait for you to try these Vegan Vietnamese Coconut Jello Cakes! If you do, please tag me on Instagram @_withhelen or leave a comment below letting me know you like it! Happy Baking!

Vegan Vietnamese Coconut Jello Cakes (Rau Câu Khuôn)
Vegan Vietnamese Coconut Jello Cakes (Rau Câu Khuôn)
Print

Vegan Vietnamese Coconut Jello Cakes (Rau Câu Khuôn)

These Vietnamese Coconut Jello Cakes (Rau Câu Khuôn) are filled with creamy, vegan yogurt and enveloped by a flaky and buttery vegan crust. Each bite is a delight to have, the coconut jello melting into the layers of yogurt and flaky crust. It is not only vegan, but gluten-free as well.

  • Author: Helen Au
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 6
  • Category: Sweets
  • Method: Baking
  • Cuisine: Vietnamese
  • Diet: Vegan

Ingredients

Coconut Milk Layer

125g (½ cup) full-fat coconut milk

120g (½ cup) pure coconut water

25g (¼ cup) powdered sugar

¾ tsp agar agar powder + 15 ml (1 tbsp) cold water

Optional: ¼ tsp vanilla powder

 

Coconut Water Layer

240g (1 cup) coconut water

25g (¼ cup) powdered sugar

¾ tsp agar agar powder + 15 ml (1 tbsp) cold water

 

Crust

135g (1 ½ cup) gluten-free oat flour

30g (3 tbsp) tapioca flour

13g (1 tbsp) raw cane sugar

¼ tsp salt

115g (½ cup) unsalted, plant-based butter, chilled and cubed

30-45ml (2-3 tbsp) iced water

 

Filling

90g (½ cup) plant-based yogurt of choice

 

Toppings (optional)

Dried rose petals

Shredded Unsweetened Coconut Flakes

Instructions

  1. Prepare the Coconut Milk Layer. Add the full-fat coconut milk, coconut water, sugar and vanilla powder (optional) to a pot over medium-low heat and bring to a light simmer. Combine the agar agar powder with the 1 tablespoon of cold water (it is important to use cold water, otherwise, the mixture will lump together). Slowly pour the agar mixture into the saucepan. Stir for about 30 seconds and turn the heat down to the lowest. Pour 2 tablespoons (30 ml) of the coconut mixture into six 2 ½ inch circular mold pans. Transfer the mold into the fridge to chill for 10-15 minutes, until the jello is set.

Keywords: coconut cake, vegan cake, gluten-free, vegan tart, vegan crust, Vietnamese dessert, Vietnamese cake

Did you make this recipe?

Share a photo and tag me on Instagram @_withhelen. I can’t wait to see what you’ve made!

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