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Gorditas de Nata

Vegan Gorditas de Nata

$1.83 recipe | $0.11 gordita
Mitch and Justine
Imagine a cross between an English muffin and a pancake, gorditas de nata are a Mexican treat worth waking up for. Lightly sweetened, fluffy, and tender, these gorditas are infused with rich vegan cream.
5 from 3 votes
Prep Time 20 mins
Cook Time 20 mins
Rest Time 1 hr
Total Time 1 hr 40 mins
Course Breakfast, Snacks, Sweets
Cuisine Mexican, Vegan
Servings 16 gorditas
Calories 132 kcal


  • Small saucepan
  • Mixing bowls
  • Comal or large skillet
  • Spatula



  • 6 ½ tablespoons almond milk ($0.12)
  • 2 ½ tablespoons icing sugar ($0.05)
  • 1 ¼ tablespoons corn starch ($0.02)
  • ¼ teaspoon vanilla ($0.05)
  • 3 ½ ounces coconut cream, scraped off the top of a can ($1.11)


  • 1 teaspoon vanilla ($0.22)
  • ¼ cup aquafaba ($0.01)
  • ½ cup granulated sugar ($0.03)
  • 2 ½ cups flour ($0.18)
  • 1 tablespoon baking powder ($0.03)
  • ½ teaspoon salt ($0.01)

Toppings optional



  • Add the almond milk, icing sugar, corn starch, and vanilla to a small saucepan and whisk together. Transfer the saucepan to a burner over medium-low, then add in the coconut cream (scraped from the top of a can).
  • Continue whisking for around 6-7 more minutes, or until you see the edges beginning to thicken up. Swap out the whisk for a spatula to scrape the sides down, and remove from heat when the whole mixture has thickened, about 1 more minute.
  • Set the saucepan aside and allow the nata cool. Stir it occasionally to keep a smooth texture and let some steam off.


  • In a mixing bowl, sift the flour, baking powder, and salt together. In a separate bowl, whisk the aquafaba, sugar, and vanilla until well incorporated and slightly fluffed.
  • Make a hole in the middle of the dry mixture and add the wet mixture along with the nata. Slowly incorporate the dry ingredients until a dough is starting to form. Remove it from the bowl and knead into a smooth, uniform ball for about 10-12 minutes.
  • Optional: with a few minutes left of kneading, rub a little vegan butter or shortening on your hands to help smooth the dough and prevent sticking.
  • Place the dough back in a clean bowl and cover it with plastic wrap. Let it rest for a minimum of 30 minutes, but it's best to leave it overnight in your fridge (the longer it rests, the more tender the gorditas will be).
  • On a lightly floured surface, flatten the dough slightly then roll it out with a rolling pin until it’s ~¼-inch thick. Use a cookie cutter or circular dish (about 5-6 cm in diameter) to cut out the gorditas. Transfer them to a lightly floured baking sheet. Repeat this process until all the dough is gone.
  • Heat a dry skillet over low, then add the gorditas a few at a time. Cook for about 60 seconds on the first side, flip and cook on the second side until puffy and golden brown, about 6-7 minutes. Flip back to the first side to finish cooking for another 6-7 minutes, or until cooked all the way through.
  • Enjoy while warm with jam, vegan butter, cajeta, etc. Happy eating!



  • Keep your stove as low as it can go so the gorditas don't burn before they are cooked all the way through.
  • Cook the gorditas with a lid on to better trap the heat. 
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • Nutritional information is a rough estimate.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.


Serving: 1gordita | Calories: 132kcal | Carbohydrates: 25.2g | Protein: 2.5g | Fat: 2.4g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 159.8mg | Potassium: 43.9mg | Fiber: 0.7g | Sugar: 7.6g | Vitamin C: 0.2mg | Calcium: 54.4mg | Iron: 1.2mg
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