Recently, various versions of this magic custard cake have been popping up in my news feed – much to my simultaneous delight and lament. As a passionate appreciative foodie, I love seeing such beautiful creations, but, as a deliciously intolerant foodie, I sometimes grieve for want of such foods, knowing full well. Yet, it might taste wonderful; I will know the buyer’s regret within hours and often for days to come.
That said, I could not get this recipe out of my head. I am a huge fan of custard – my Mum used to make the most fantastic vanilla custard, thick and rich, the perfect companion to apple pie or golden syrup dumplings. Oh, such sweet memories! There is no way my gut would cope with that much milk in a dish these days, but I could not shake the desire to bake and eat some magic custard cake. So here’s the recipe to try.
Magic Custard CakePrint Recipe
- 4 eggs
- ½ cup of unrefined sugar
- ½ cup of coconut oil, melted
- 1 teaspoon of vanilla extract
- ½ cup of gluten-free flour mix, sifted
- ¼ cup of cocoa sifted
- 2 cups of coconut milk, lukewarm
- Icing sugar or powdered stevia to decorate
- Preheat oven to 170 degrees Celsius.
- Line a 20-centimetre square cake tin with baking paper, bottom and sides, with overhang to assist with removing cake once cooked.
- Separate eggs into clean, dry bowls.
- Using a stand mixer or similar, with a whisk attachment, whisk egg whites until they form stiff peaks. Set aside.
- Using a stand mixer or similar, with the paddle attachment, mix egg yolks and sugar (or stevia) until well combined.
- Melt coconut oil over low heat in a saucepan or the microwave for 30-second increments at 100% power.
- Using a stand mixer on a low speed, gradually add coconut oil & vanilla extract to the egg yolk mixture until combined.
- Gradually add flour and cocoa a little at a time until well combined.
- Gently heat the coconut milk over low heat in a saucepan or 30-second increments on 70% power in the microwave.
- Gradually add milk to the mixer and continue to beat on medium speed to combine.
- Add the egg whites to the mixer bowl and gently fold them together on low speed or spatula.
- Pour batter into cake tin and place into the oven.
- Bake for about 40 minutes or until a light crust has formed on top – it may take a little longer, depending on your oven.
- Allow the cake to cool in the tin for at least 15 minutes before turning out onto a cooling rack.
- Once cooled, slice using a sharp knife into the preferred size. I went for smaller rectangles as this is quite rich to taste.
- Dust with icing sugar or powdered stevia just before serving.