The Best Vegan Concha Recipe (2024)

Published: · Modified: by Dora S. · This post may contain affiliate links.

Jump to Recipe Jump to Video Print Recipe

Just so you know, we are a participant in the Amazon Services LLC Associates Program and may collect a share from the links on this page.

Vegan conchas, tender enriched yeast rolls topped with a crunchy cookie topping, and one of the most iconic varieties of pan dulce. Concha translates into seashell, which is exactly what this sweet bread resembles. Let me tell you, trying to make an amazing vegan concha recipe had me almost pulling my hair out!

The Best Vegan Concha Recipe (1)

The problem was substituting the eggs. First I tried just omitting the eggs, which worked, but resulted in a dry concha. Then I tried almost every egg substitute so could think of aquafaba, flax, chia, you name it, I tried it. None of them worked like I wanted them too.

The Best Vegan Concha Recipe (2)

The Best Vegan Concha Recipe (3)

My kids absolutely loved this whole process. Eating one concha after another, giving me their honest opinion with sugar crumbs all over their tiny hands.

The Best Vegan Concha Recipe (4)

I almost gave up. “ I guess you can’t have everything in life,” I thought to myself. Until I tried something completely unexpected, sweet potato. Sweet potato provided just the right amount of binding and moisture my concha needed!!!

The Best Vegan Concha Recipe (5)

The Best Vegan Concha Recipe (6)

After this I had a little trial and error with the topping, testing out versions made with powdered sugar and shortening, and others made with granulated sugar and vegan butter. Until the most authentic Mexican vegan concha you’ve ever had came to fruition.

The Best Vegan Concha Recipe (7)

The Best Vegan Concha Recipe (8)

I had a friend on Instagram tell me that her grandma had said, that the only thing keeping her from going vegan was there thought of never having a good concha again. So hopefully this is the concha recipe that is going to convince all our abuelitas to go vegan!

The Best Vegan Concha Recipe (9)

The Best Vegan Concha Recipe (10)

The Recipe: Vegan Conchas

  • You can still make this even if you don't have a standing mixer with a hook, you're just going to get a good arm workout.
  • Bread flour is the best flour for this recipe. If you use another type of flour the amount of liquid you need will change.
  • You can use a knife to make the concha design if you don’t have a concha cutter The Best Vegan Concha Recipe (11).
  • You can make the topping any color you like by adding 3-5 drops of food coloring.
  • You can use the plant-milk of your choice as long as it’s unsweetened, but I found that soy milk works best.

The Best Vegan Concha Recipe (12)

The Best Vegan Concha Recipe (13)

The Best Vegan Concha Recipe (14)

Save Recipe

5 from 37 votes

The Best Vegan Concha Recipe

The best vegan concha recipe, tender enriched yeast rolls topped with a crunchy cookie topping. Try this iconic pan dulce.

Pin RecipePrint Recipe

Total Time1 day d

Course: Dessert

Cuisine: Mexican

Servings: 10 Mini conchas

Calories: 334kcal

Author: Dora S.

Ingredients

  • 2 tsp. (7 g.) Active Dry yeast
  • ½ + ⅛ cup (130 ml) Soy milk, warm
  • 2 cups + 2 tbsp. (298 g.) Bread flour
  • ½ cup (78 g.) Sugar, granulated
  • ½ tsp. (2.8 g.) Salt
  • cup (85 g.) Cooked, mashed, sweet potato
  • ½ cup (113 g.) Vegan butter (earth balance), cut into cubes, softened

Topping:

  • cup Sugar granulated
  • cup Vegan butter, earth balance, softened
  • ½ cup All-purpose flour
  • ½ tsp. Vanilla extract
  • ½ tsp. Ground cinnamon (optional)

US Customary - Metric

Instructions

  • In a medium bowl, dissolve the yeast in the soy milk. Let sit 5 minutes.

  • In the bowl of a mixer, with the dough hook, combine the dry ingredients: the flour, salt, and sugar. Mix.

  • Add the mashed sweet potato to the yeast-milk mixture, and whisk to combine.

  • Add the wet ingredients to the flour mixture and mix on low until the dough begins to incorporate, about 3 minutes.

  • Add the softened butter little by little and increase speed to medium. Mix for 15 min. until the dough has come off the sides of the bowl and is smooth and stretchy, but not sticky. (If the dough is too sticky add a little more flour.)

  • Place the dough in a large oiled bowl, cover with a towel and let rise for 1 hour, or until doubled in size. Punch down the dough and fold the side over unto each other and flip. Cover the bowl with plastic wrap and refrigerate overnight.

  • The next day take the dough from the fridge, remove the plastic wrap and cover with a towel. Let rise in a warm place (70-75F) until the dough comes to room temperature, about an hour.

  • Divide the dough into 10 pieces weighing about 2.5 oz (70 g.), and set aside, roll them tightly into rounds and place on a sheet tray lined with parchment. Press down on the rounds to form a dome shape.

  • Make topping: Cream butter and sugar with a whisk or hand mixer. Add vanilla, flour, and cinnamon and mix well. Knead lightly to fully incorporate. It should have the consistency of a soft play-dough. If it’s too sticky or wet add flour in small amounts until you’ve reached the right consistency.

  • Divide topping into 10 balls the size of a large gum-ball. Take two sheet of plastic wrap, and one at a time place a ball of the topping between the two plastic sheets and press down with hand until it is large enough to cover the top of concha.

  • Peel one side of the plastic wrap off, then take the piece of plastic wrap with the topping on it and place it down on the concha. Slowly peel of the plastic wrap. Repeat this process until all 10 conchas are done.

  • Using a concha cutter, dusted with flour, press down on the topping and the concha to make the design. (Don’t be afraid to press down hard and flatten the concha a little.)

  • Preheat oven to 350°F.

  • Let conchas rise for 40 min. in a warm place (70- 75F) or until doubled in size.

  • Bake on the middle rack of the oven for 20 -25 min. or until the sides and bottoms of your conchas are golden brown.

  • Let bread cool completely before eating.

Video

Notes

You can use a knife to make the concha design if you don’t have a concha cutter The Best Vegan Concha Recipe (15). Bread flour is the best flour for this recipe, if you use any other kind of flour you will have to modify the amount of soymilk. You can make the topping any color you like by adding 3-5 drops of food coloring. You can use the plant-milk of your choice as long as it’s unsweetened, but I found that soy milk works best. Recipe adapted from Fanny Gerson’s My Sweet MexicoThe Best Vegan Concha Recipe (16)

Nutrition

Calories: 334kcal | Carbohydrates: 55g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Sodium: 223mg | Potassium: 103mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1515IU | Vitamin C: 1.6mg | Calcium: 13mg | Iron: 0.8mg

Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

If you're looking for more vegan pan dulce you can try this pan de muerto, marranitos, and hojarascas.

« Vegan Fish Tacos - Baja Style

Best Vegan Mexican Chocolate Brands »

Reader Interactions

Comments

  1. The Best Vegan Concha Recipe (17)Diana Cruz

    Hi , can I used gluten free flour to make them?

    Reply

    • The Best Vegan Concha Recipe (18)Dora S.

      I haven't tried it with gluten-free flour yet.

      Reply

  2. The Best Vegan Concha Recipe (19)Merrilee

    Do you think I can make the dough two days ahead of time (put in fridge Friday night and take out to make Sunday morning)?

    Super excited to make this to surprise my vegan neighbors from Mexico!

    Reply

    • The Best Vegan Concha Recipe (20)Dora S.

      I wouldn't recommend two days in the fridge. It would over-proof.

      Reply

  3. The Best Vegan Concha Recipe (21)Hannah

    The Best Vegan Concha Recipe (22)
    Hi! I love this recipe and have made it countless times now. My only problem is I wish the recipe made more lol. Do you think it would work doubled? Thank you so much!

    Reply

    • The Best Vegan Concha Recipe (23)Dora S.

      Hahaha yes you can double the recipe without a problem.

      Reply

  4. The Best Vegan Concha Recipe (24)Sarah

    You’re amazing! My family loved these and I’m going to go buy your cookbook right now!!

    Reply

  5. The Best Vegan Concha Recipe (27)Rebeca Bautista

    Hi Dora! Great recipe! Love all of your recipes
    Mexican here and love having to eat what I loved growing up
    The conchas came out pretty flat, you know why? What could I be making wrong?

    Reply

    • The Best Vegan Concha Recipe (28)Liliana

      I tried 3 times to make it and I got them the third time. I used fresh yeast (16gr) and more flour when mixing. Hope that helps 😋

      Reply

    • The Best Vegan Concha Recipe (29)Tammy Chang

      Do you think I could use pumpkin puree instead of the sweet potato?

      Reply

      • The Best Vegan Concha Recipe (30)Dora S.

        Yes!

  6. The Best Vegan Concha Recipe (31)andy

    Do you normally use canned sweet potato? Hoping to make this with students and I'm unsure if we can use canned or if we should do it from scratch.

    Reply

    • The Best Vegan Concha Recipe (32)Dora S.

      I usually cook the sweet potato, but you can use canned.

      Reply

  7. The Best Vegan Concha Recipe (33)Jose

    The Best Vegan Concha Recipe (34)
    I love this recipe!!! Mucha gracias Dora! I use the country rock, plant butter, and usually end up having to add about 10 tbs of bread flour on it, to get it to the right consistency. Tastes like a dream :). I also saw people talk about pumpkin, and now must try!

    Reply

  8. The Best Vegan Concha Recipe (35)Mario J. L.

    The Best Vegan Concha Recipe (36)
    OMG I just made these conchas and turns out they're even better than the regular recipe (IK IK IK all vegans must say this) Thank you so much for sharing it, this is my favorite Mexican bread and I was looking to veganize it! Thanks again!

    Reply

  9. The Best Vegan Concha Recipe (37)Michelle

    Does it have to be overnight I just realized it said this?

    Reply

    • The Best Vegan Concha Recipe (38)Dora S.

      No, you can let it rest until it doubles in size then shape it and let it rest once more.

      Reply

      • The Best Vegan Concha Recipe (39)Samantha Bayer

        The Best Vegan Concha Recipe (40)
        This recipe is amazing! I made these for a friend's vegan wedding and they were a huge hit! Thanks for sharing!

  10. The Best Vegan Concha Recipe (41)Aissa

    Do you think that pumpkin could replace the sweet potato???

    Reply

    • The Best Vegan Concha Recipe (42)Dora S.

      Yes, you could use pumpkin instead.

      Reply

    • The Best Vegan Concha Recipe (43)Sk

      Would it be a problem if I don't have a concha cutter? Is there something I can use in place of it?

      Reply

      • The Best Vegan Concha Recipe (44)Dora S.

        You can use a knife to make the design.

  11. The Best Vegan Concha Recipe (45)Tina

    What temperature the sweet potatoes you use adding into the mixture?

    Reply

    • The Best Vegan Concha Recipe (46)Dora S.

      room temperature

      Reply

  12. The Best Vegan Concha Recipe (47)steph

    would coconut oil work as sub for the butter?

    Reply

    • The Best Vegan Concha Recipe (48)Dora S.

      Yes

      Reply

      • The Best Vegan Concha Recipe (49)Liliana

        I can't find the unsalted earth balance butter anymore. Would the regular one still work?

  13. The Best Vegan Concha Recipe (50)Glory Pina

    I used pumpkin instead of sweet potato and **chefs kiss**

    Reply

    • The Best Vegan Concha Recipe (51)samantha

      thats genius, did it have a pumpkin-y flavor?

      Reply

      • The Best Vegan Concha Recipe (52)Dora S.

        No it doesn't the dough has a slightly orange color

    • The Best Vegan Concha Recipe (53)nathalie

      do you think pumpkin puree works too?

      Reply

      • The Best Vegan Concha Recipe (54)Dora S.

        I haven't tried it, but I think it would

« Older Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Best Vegan Concha Recipe (2024)

References

Top Articles
Latest Posts
Article information

Author: Francesca Jacobs Ret

Last Updated:

Views: 5895

Rating: 4.8 / 5 (48 voted)

Reviews: 95% of readers found this page helpful

Author information

Name: Francesca Jacobs Ret

Birthday: 1996-12-09

Address: Apt. 141 1406 Mitch Summit, New Teganshire, UT 82655-0699

Phone: +2296092334654

Job: Technology Architect

Hobby: Snowboarding, Scouting, Foreign language learning, Dowsing, Baton twirling, Sculpting, Cabaret

Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.