Magic Custard Cake

Instructions

1. Prepare the flax egg: In a small bowl, mix ground flaxseed with water. Set aside to thicken for 5 minutes.

2. Whip the aquafaba: In a clean bowl, beat aquafaba and cream of tartar with a hand mixer until stiff peaks form. Add sweetener gradually while mixing.

3. Make the batter:

   • In a separate mixing bowl, whisk together the coconut milk, almond milk, vanilla, sweetener, and flax egg.

   • Slowly add in coconut flour, almond flour, tapioca starch (if using), salt, and turmeric (if using). Whisk until smooth.

4. Fold in the whipped aquafaba: Gently fold the whipped aquafaba into the batter in three parts. Don’t overmix—it’s fine if some lumps remain.

5. Bake:

   • Preheat oven to 160°C (320°F).

   • Pour the batter into a greased or lined square baking dish (around 20×20 cm).

   • Bake for 45–55 minutes, or until the top is golden and puffed up.

6. Cool and chill: Let it cool at room temperature, then refrigerate for at least 4 hours (or overnight) to allow the layers to set.

Serving

Slice carefully. You should get three layers:

• A dense base

• A custardy middle

• A soft sponge top

Top with a dusting of powdered erythritol or serve with fresh berries if desired.