What kind of flour can I use for this custard cake?

The recipe suggests spelt flour, but you can also use all-purpose, whole-wheat, or gluten-free flour as suitable alternatives for the cake base.

How do I ensure my whipped coconut cream is light and fluffy?

For the best results, ensure your full-fat coconut milk is refrigerated for several hours or overnight. Only scoop out the solid fat, leaving the watery liquid, then whip it with icing sugar and vanilla until light and airy.

Can I omit the cardamom or lemon from the cake recipe?

While optional, cardamom and lemon zest contribute significantly to the unique, aromatic flavor profile of this custard cake, so it's recommended to include them for the best taste.

How do I know when the vegan custard cake is fully baked?

Bake the cake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating it's cooked through.

How should I store leftover Custard Cake with Whipped Coconut Cream?

Store any leftover frosted cake in an airtight container in the refrigerator. It generally keeps well for 3-4 days, maintaining its moisture and flavor.

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Custard Cake With Whipped Coconut Cream
[Vegan]

EB By: Elsa Brobbey

Author Bio

Hello, I’m Elsa. I live in Vancouver, BC, and I chronicle my adventures exploring simple,... Read More

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A slice of golden-brown vegan custard cake topped with a generous swirl of fluffy white whipped coconut cream, garnished with lemon zest.

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Custard Cake With Whipped Coconut Cream [Vegan]

This is a wonderful little cake, modest and excellent on its own, but the whipped coconut frosting makes it a delightful dessert. It's much like how I remember my mom’s cake and custard sauce – a dense cake, also moist and not too sweet with a subtle richness that goes... Read More

Ingredients You Need for Custard Cake With Whipped Coconut Cream [Vegan]

Custard Cake:

1 1/2 cups spelt flour (or all-purpose, whole-wheat or gluten-free flour)
3 tablespoons vegan custard powder
3/4 cup granulated sugar (I use turbinado sugar)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cardamom
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 cup light coconut milk (from can)
5 tablespoons coconut oil
1 tablespoon lemon zest
1 tablespoon vanilla extract

Whipped Coconut Cream:

1 can full fat coconut milk, refrigerated for a few hours or overnight
1/3 cup icing sugar
1 teaspoon vanilla

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How to Prepare Custard Cake With Whipped Coconut Cream [Vegan]

Preheat your oven to 350°F.
Grease an 8-inch round cake pan with oil and set aside
Sift spelt flour and custard powder together in a large bowl
Add baking powder, baking soda, cardamom and salt, and mix
In a smaller bowl, combine apple cider vinegar, lemon juice with coconut milk
Add coconut oil, lemon zest and vanilla extract and mix well to combine
Make a well in the flour mixture (dry ingredients) and pour in the coconut milk mixture (wet ingredients)
Mix with spatula to get a smooth batter
Pour batter into greased cake pan and bake for 30-35 minutes, until top is golden brown and a toothpick inserted into the center comes out clean
Cool in pan on a wire rack for 5-10 minutes, remove from pan and allow cake to cool completely before frosting
To make frosting, open the chilled can of coconut and scoop out the fat leaving out the watery liquid
Combine the coconut with icing sugar and vanilla, whip until light and fluffy.
Frost cake with whipped coconut cream.
Enjoy!