You have got to try this much healthier and vegan version of the traditional custard! These cute little two-layered custard cakes are topped with delicious coconut whipped cream. If you like custard, you’ll love these!

Chocolate and Vanilla Custard Cakes [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste





Cooking Time



For the Crust:

  • 1/2 cup almond flour
  • 1 cup oat flour
  • 2 flax eggs (2 tablespoons ground flax seeds and 6 tablespoons water)
  • 2 tablespoons cashew butter, melted
  • 1 tablespoon maple syrup

For the Vanilla Custard:

  • 3/4 cup soy milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons tapioca flour
  • 1/2 teaspoon agar agar
  • Dash of turmeric powder

For the Chocolate Custard:

  • 3/4 cup soy milk
  • 2 tablespoons maple syrup
  • 1 tablespoon cacao powder
  • 1 1/2 tablespoons tapioca flour
  • 1/2 teaspoon agar agar

For the Coconut Whipped Cream:

  • 1/2 cup coconut cream (the firm part)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 350°F.
  2. To prepare the crust, place all the ingredients into a bowl and mix together with your hands until you get a sticky dough.
  3. Grease or line your muffin tins/molds and divide the dough into equal parts. Press each ball of dough into the muffin mold with your fingers and make sure to also press the dough up on the sides.
  4. Place in the oven for 5-10 minutes (depending on how crunchy you want the crust).
  5. In the meantime, prepare the custard layer. For the chocolate custard, first place the soy milk, maple syrup and cacao in a sauce pan on medium heat.
  6. Combine with a spatula until all the cacao has dissolved. Add the tapioca flour and agar agar and bring to a boil, while stirring. Continue stirring and boil for 10 seconds, until it gets custardy. Take it off the heat and pour into the crusts until half full. Repeat the same step with the vanilla custard.
  7. Place the cakes into the fridge and let them cool down. In the meantime, prepare the coconut whipped cream, by simply mixing all ingredients together in a chilled bowl.
  8. Place into a pipping bag and apply on top of the cakes. Sprinkle with cacao powder and fresh berries and serve.

Nutritional Information

Per Serving: Calories: 257 | Carbs: 33 g | Fat: 12 g | Protein: 7 g | Sodium: 43 mg | Sugar: 11 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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