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 well with tea.

Custard Cake With Whipped Coconut Cream [Vegan]

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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


  1. Preheat your oven to 350°F.
  2. Grease an 8-inch round cake pan with oil and set aside
  3. Sift spelt flour and custard powder together in a large bowl
  4. Add baking powder, baking soda, cardamom and salt, and mix
  5. In a smaller bowl, combine apple cider vinegar, lemon juice with coconut milk
  6. Add coconut oil, lemon zest and vanilla extract and mix well to combine
  7. Make a well in the flour mixture (dry ingredients) and pour in the coconut milk mixture (wet ingredients)
  8. Mix with spatula to get a smooth batter
  9. 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
  10. Cool in pan on a wire rack for 5-10 minutes, remove from pan and allow cake to cool completely before frosting
  11. To make frosting, open the chilled can of coconut and scoop out the fat leaving out the watery liquid
  12. Combine the coconut with icing sugar and vanilla, whip until light and fluffy.
  13. Frost cake with whipped coconut cream.
  14. Enjoy!


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