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.
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
Ingredients
Equipment
Method
- 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.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
