Happy Cinco de Mayo everyone! I’ll be celebrating tonight with a fiesta at the Everything Food Conference in Salt Lake City. Since it’s Cinco de Mayo, I thought that it would be fun to share another vegan concha recipe with you. You have been loving my original concha recipe and I love seeing photos of your beautiful conchas on Instagram!
Hector has been asking for me to make my concha recipe for weeks now. I knew that it had been awhile since I made a batch of my vegan conchas. I wanted to change up my original recipe. Traditional Mexican conchas come in a wide range of sugar toppings, including chocolate. I thought that it might be fun to switch of my classic sugar topping and make a vegan chocolate sugar topping.
The sweet bread part of this recipe is the same as my original recipe. Only the recipe for the sugar topping is different. I have added Dutch processed baking coco powder to the sugar topping.
These Conchas are perfect anytime of day. Serve these at breakfast with a cup of coffee or for an afternoon treat. If you are a fan of sweet breads and chocolate, you are going to love this recipe! Be sure to tag your photo at #thymeandlove on Instagram so we can see!
For the sugar topping: