Traditional Vegan Mexican Capirotada

Sweet · Aromatic · Nostalgic · Tastes Like Home

Capirotada is a beloved traditional Mexican dessert, often enjoyed during Lent. This vegan version keeps all the warm, comforting flavors—cinnamon, cloves, raisins, and syrup-soaked bread—just like grandma used to make 💛

🛒 Ingredients

For the Syrup:

2 cups water
1 cinnamon stick
2 cloves
⅓–½ cup piloncillo (or brown sugar/maple sugar)
1 tsp vanilla extract

For the Capirotada:

4 cups stale bread (cubed or sliced, lightly toasted)
½ cup raisins
¼ cup chopped nuts (peanuts, walnuts, or pecans)
1 banana, sliced (optional but traditional in some regions)
2 tbsp coconut oil or vegan butter

Optional Add-ins:

Shredded coconut
Vegan cheese shreds (for authentic sweet-salty contrast)

👩‍🍳 Instructions

Make the Syrup
Simmer water, cinnamon, cloves, and piloncillo until dissolved and slightly thickened. Add vanilla and set aside.
Toast Bread
Lightly toast bread cubes until dry and slightly crisp.
Layer
In a baking dish, layer bread, raisins, nuts, and banana slices.
Add Syrup
Pour warm syrup evenly over layers so everything soaks.
Dot with Fat
Add small bits of coconut oil or vegan butter on top.
Bake
Bake at 350°F (175°C) for 25–30 minutes until golden and syrupy.
Rest & Serve
Let sit 10 minutes before serving—it thickens beautifully.