Magic Custard Cake - (Gluten & Dairy Free)
 
Prep time
Cook time
Total time
 
Want all the deliciousness of magic custard cake without the gluten & dairy? Then you need to make this today! Light & spongy on the top & bottom, with rich dense custard through the middle, all from one batter. It really is magic!
Author:
Recipe type: Snack, Dessert
Cuisine: Modern Australian
Serves: 12
Ingredients
  • 4 eggs, room temperature
  • ½ cup unrefined sugar (or powdered stevia if you want fructose free low FODMAP version)
  • ½ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ½ cup gluten free flour mix, sifted
  • ¼ cup of cocoa, sifted
  • 2 cups coconut milk, lukewarm
  • icing sugar or powdered stevia to decorate
Method
FIRST
  1. Preheat oven to 170 degrees Celsius.
  2. Line a 20cm square cake tin with baking paper, bottom & sides, with overhang to assist with removing cake once cooked.
  3. Separate eggs into clean, dry bowls.
  4. Using stand mixer or similar, with whisk attachment, whisk egg whites until they form stiff peaks. Set aside.
  5. Using stand mixer or similar, with paddle attachment, mix egg yolks & sugar (or stevia) together until well combined.
THEN
  1. Melt coconut oil over low heat in saucepan, or in microwave for 30 second increments at 100% power.
  2. Using stand mixer on a low speed, gradually add coconut oil & vanilla extract to egg yolk mix, until combined.
  3. Gradually add flour and cocoa a little at a time until well combined.
  4. Gently heat the coconut milk over low heat in a saucepan or in 30 second increments in the microwave on 70% power.
  5. Gradually add milk to mixer & continue to beat on medium speed to combine.
  6. Add the egg whites to mixer bowl and gently fold together on low speed or with spatula.
  7. Pour batter into cake tin and place into oven.
  8. Bake for about 40 minutes or until a light crust has formed on top - it may take a little longer depending on your oven.
FINALLY
  1. Allow the cake to cool in tin for at least 15 minutes before turning out onto a cooling rack.
  2. Once cooled, slice using a sharp knife into preferred size. I went for smaller rectangles as this is quite rich to taste.
  3. Dust with icing sugar, or powdered stevia just before serving.
  4. Keep left over cake in the fridge - (if there is any)!
Recipe by Fresh Home Cook at http://freshhomecook.com/blog/2015/06/25/magic-custard-cake-gluten-dairy-free/