Magic Custard Cake

Ingredients

For the custard base:

• 1 cup full-fat coconut milk (room temperature)

• 1 cup unsweetened almond milk

• 1/3 cup coconut flour

• 1/4 cup almond flour

• 1/3 cup erythritol or allulose (adjust to taste)

• 2 tbsp tapioca starch (optional for better texture)

• 1 tbsp ground flaxseed + 3 tbsp water (let sit for 5 mins = flax egg)

• 1/4 tsp turmeric (for colour, optional)

• 1/2 tsp vanilla extract

• Pinch of salt

For the whipped layer:

• 1/2 cup aquafaba (chickpea brine)

• 1/4 tsp cream of tartar

• 2 tbsp erythritol (or sweetener of choice)

  Instructions

  1. Prepare the flax egg: In a small bowl, mix ground flaxseed with water. Set aside to thicken for 5 minutes.

  2. Whip the aquafaba: In a clean bowl, beat aquafaba and cream of tartar with a hand mixer until stiff peaks form. Add sweetener gradually while mixing.

  3. Make the batter:

     • In a separate mixing bowl, whisk together the coconut milk, almond milk, vanilla, sweetener, and flax egg.

     • Slowly add in coconut flour, almond flour, tapioca starch (if using), salt, and turmeric (if using). Whisk until smooth.

  4. Fold in the whipped aquafaba: Gently fold the whipped aquafaba into the batter in three parts. Don’t overmix—it’s fine if some lumps remain.

  5. Bake:

     • Preheat oven to 160°C (320°F).

     • Pour the batter into a greased or lined square baking dish (around 20×20 cm).

     • Bake for 45–55 minutes, or until the top is golden and puffed up.

  6. Cool and chill: Let it cool at room temperature, then refrigerate for at least 4 hours (or overnight) to allow the layers to set.

  Serving

  Slice carefully. You should get three layers:

  • A dense base

  • A custardy middle

  • A soft sponge top

  Top with a dusting of powdered erythritol or serve with fresh berries if desired.