Magic Custard Cake

Plant-Based & Keto Magic Custard Cake

This plant-based magic cake uses coconut milk, nut flours, a flax binder, and whipped aquafaba to create three distinct layers as it bakes: a dense bottom base, a smooth custard middle, and a light sponge top. It’s completely low-carb, dairy-free, and egg-free.

Ingredients

• Custard Base:

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

  • 1 cup unsweetened almond milk

  • ⅓ cup coconut flour

  • ¼ cup almond flour

  • ⅓ cup erythritol or allulose

  • 2 tbsp tapioca starch (optional, for improved bind)

  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes)

  • ½ tsp vanilla extract

  • ¼ tsp turmeric (optional, for yellow cake color)

  • Pinch of salt

• Whipped Top Layer:

  • ½ cup aquafaba (chickpea brine)

  • ¼ tsp cream of tartar

  • 2 tbsp powdered sweetener (erythritol or allulose)