Step-by-Step Instructions
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Prep Binder: Mix ground flaxseed and water in a small bowl; let sit 5 minutes until gelled.
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Whip Aquafaba: In a clean glass or metal bowl, beat aquafaba and cream of tartar with an electric mixer until stiff peaks form. Gradually beat in 2 tablespoons of sweetener.
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Whisk Batter: In a separate bowl, whisk coconut milk, almond milk, vanilla, sweetener, and flax egg. Add coconut flour, almond flour, tapioca starch, salt, and turmeric. Whisk until smooth.
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Fold Lightly: Gently fold the whipped aquafaba into the liquid batter in three separate additions. Do not overmix—some small light lumps are expected.
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Bake: Preheat oven to 160°C (320°F). Pour batter into a greased or parchment-lined 20×20 cm (8×8 inch) baking dish. Bake for 45–55 minutes until golden and set on top.
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Chill & Slice: Cool completely to room temperature, then refrigerate for at least 4 hours (or overnight) to set the three custard layers before slicing.
Recipe Profile & Layer Breakdown
| Metric / Layer | Specification |
| Bake Temp & Time | 160°C (320°F) for 45–55 minutes |
| Chill Requirement | Minimum 4 hours in the fridge (Essential for layer separation) |
| Bottom Layer | Dense, fudgy base |
| Middle Layer | Soft, rich vanilla custard |
| Top Layer | Light, airy sponge |
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