There’s something magical about a dessert that’s both indulgent and vegan. When I first tried this Vegan Chocolate Custard Cake, I wasn’t sure if it could deliver the melt-in-your-mouth decadence we all love in a custard cake. Spoiler alert: it does!
Made with simple ingredients like coconut milk, and dark chocolate. This dessert feels like it belongs in a Parisian patisserie. Each bite offers a silky, chocolatey custard layer atop a tender, slightly crisp base.
This cake is perfect for any occasion—weeknight treats or special celebrations. It’s naturally dairy-free and a hit with everyone, vegan or not.
Looking for more indulgence? Pair it with my New York-style Nutella Cheesecake for the ultimate dessert spread. Trust me, this cake will wow your taste buds and the planet!
What I Didn’t Expect About This Recipe?
- The simplicity floored me: Who knew such a fancy-looking cake could combine with basic pantry staples?
- It’s surprisingly versatile: From birthdays to dinner parties, this cake has been my go-to for almost any celebration.
- Everyone loved it: Even my non-vegan friends couldn’t stop raving about how rich and creamy it was.
- It’s guilt-free indulgence: With no heavy cream or butter, it’s lighter on calories but still feels luxurious.
- Aquafaba is magic: Watching it whip up into a meringue-like consistency is fascinating and fun.
Vegan Chocolate Custard Cake Recipe
This Vegan Chocolate Custard Cake is a luscious, dairy-free treat that combines a rich, fudgy cake layer with creamy chocolate custard. Perfect for chocolate lovers craving a plant-based indulgence!
Equipment
- Mixing bowls
- Measuring cups
- Whisk or spatula
- Sifter (Optional)
- Kettle
- Oven mitts
Ingredients
For the bottom cake layer:
- ¾ cup white sugar
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- 2 teaspoons instant espresso powder (optional to enhance flavour*)
- 2 teaspoons baking powder
- ⅓ cup melted coconut oil
- ½ cup plant-based milk (such as soy or almond)
- 2 teaspoons vanilla extract
For the middle powder layer:
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup cocoa powder
For the top water layer:
- 1 ¼ cups hot water
- vegan vanilla ice cream
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease an 8″x8″ pan.
- In a large bowl, mix sugar, flour, cocoa, espresso powder, and baking powder. Add coconut oil, plant-based milk, and vanilla, and stir gently. Spread the batter evenly into the pan.
- In a separate bowl, mix white sugar, brown sugar, and cocoa powder for the middle layer.
- Sprinkle the powder mixture evenly over the cake batter and gently shake the pan to spread it evenly.
- Pour hot water over the top without mixing; it should look like a puddle.
- Bake for 30-35 minutes until the center is almost set.
- Let the cake cool for 15 minutes before serving.
- Enjoy warm with a scoop of dairy-free ice cream, if desired!
Nutrition Info:
| Nutrition | Value |
| Calories | 294kcal |
| Carbohydrates | 54g |
| Protein | 2g |
| Fat | 9g |
| Sugars | 40g |
| Sodium | 14mg |
Tips for Making Vegan Chocolate Custard Cake
- Sift Your Dry Ingredients: For a smoother batter and lump-free cake, sift the flour, cocoa powder, and baking powder. This ensures even mixing and a lighter texture.
- Enhance the Chocolate Flavor: Instant espresso powder is optional but highly recommended. It deepens the chocolate flavor without making the cake taste like coffee. If you don’t have espresso powder, a pinch of finely ground coffee works too.
- Choose the Right Plant-Based Milk: Use unsweetened plant-based milk, like soy or almond, to control the sweetness. Avoid flavored versions like vanilla or chocolate, as they might alter the cake’s flavor.
- Melted Coconut Oil Substitution: If you don’t have coconut oil, substitute it with a neutral-flavored vegetable oil like canola or grapeseed. Avoid olive oil, as its strong flavor might overpower the cake.
- Spread Batter Evenly: Use a spatula to spread the batter smoothly in the pan. The uneven batter can result in uneven baking, leaving some spots undercooked.