Vegan Mexican Wedding Cakes | Holidaze 2024

Making Mexican Wedding Cakes Monday....

This recipe and fudge and the two treats that scream the holidays to me. Each year my Mom would double this recipe, keeping some for us and the rest to giveaway. What I love the most about this cookie is how easy it is to make and how good they are!

I have made this gluten-free and vegan. IF you are not gf, one can use all-purpose flour and omit the xanthum gum. I use monkfruit as it does not impact glucose levels and has zero simple carbs and calories. This recipe does not use much sugar so you could use standard powdered if you wish. Make sure it is organic to ensure that it is truly vegan. Standard sugar is filtered through bone char. Here is my version of Betty Crocker.

Vegan Mexican Wedding Cakes

*Almond flour, 2 1/4 c
*Vegan butter, 3/4 c
*Confectioner's monkfruit, 1/2 c
*Vanilla, 1 t
*Salt, 1/4t
*Xanthan gum, 3/4t
*Chopped nuts, 3/4 c (almonds, walnuts, pecan, a mix?)

Preheat oven to 400 degrees F. Mix thoroughly butter, sugar and vanilla. Work in flour, salt, xanthan gum and nuts until the dough holds together. Shape into one-inch balls. Place on parchment lined or silpat covered baking sheet. I highly recommend chilling about 30 minutes before baking. I have found that they hold together much better when the butter gets to chill back up. Bake 10-12 minutes until golden brown. While warm roll in powdered sugar. Rest on wire racks. When cool, roll in sugar again. Store leftovers in a freezer bag for up to 6 months. Enjoy!

Notes: Any type of nuts will work for this recipe. Allergic to all nuts? Omit them and use 1 c finely shredded coconut instead. For extra flavor zest 1 T of orange peel and add to the recipe. These freeze well.
Homemade powdered sugar: Per 1 cup sugar use 1 T cornstarch. Blend about 30 seconds until fluffy. That is it!

What recipe would you like to see next?

SAVE THE DATE: Veganuary 2025 starts January 9th. See link in bio to register and for more information.

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#holidaydesserts #veganrecipes