Easy vegan custard cakes - Less than 5 ingredients
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 sheet of store-bought vegan puff pastry, thawed
  • 1 can full-fat coconut milk, only use the upper hardened part that forms when you place the can in the fridge overnight
  • ½ cup almond milk
  • ½ cup vanilla pudding powder (substitute with 40 g corn starch + 1 tsp vanilla)
  • ⅓ cup rice malt syrup
  • 1 tsp vanilla
  • -
  • optional: powdered sugar + water for the top coating
  1. Preheat the oven to 180C (356°F) and line one baking tray with baking paper.
  2. Slice your pastry in the middle, that you have two even pieces.
  3. Place both pieces of pastry on the tray, and either put something like a heavy plate on top or another empty baking try just above. This will ensure that the pastry won’t rise too much.. Bake for 20 to 25 minutes until golden and crispy.
  4. Put one of the pastries in a rectangular pan.
  5. For the custard, put all the ingredients in a medium pan and whisk until well combined.
  6. Place on medium heat and cook for about 8-10 minutes
  7. I really made use of Amy's tip, when she said to stir regularly with a heat resistant silicone spatula. The custard will start to form first on the bottom, when you notice this happening, give it a whisk When the custard starts to thicken (and this really needs around 10 minutes!), turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick custard consistency.
  8. Place the custard on the bottom of one pastry and cover with the other pastry. Let cool down for at least 4 hours.
  9. Once set, slice little cakes with a serrated knife and optionally mix some powdered sugar with water to cover the top of the pastry.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/taste-test-easy-vegan-custard-cakes/