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Vanilla Custard Cake

What makes this custard cake so amazing!? Well, aside from tasting like the stuff dreams are made of, this Creamy Vanilla Custard Cake is magical. Seriously, one batter, three layers of heaven. Man, I love science.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 8


  • ½ cup Unsalted Butter Melted and slightly cooled
  • 2 cups Almond Milk Lukewarm
  • 1 ¼ cups Powdered Sugar
  • 4 Eggs Separated
  • 1 tbsp Water
  • 1 cup Almond Flour
  • 2 tsp Vanilla Extract
  • Powdered Sugar For dusting


  • Preheat the oven to 325°F
  • Lightly grease 8×8 inch baking dish, set aside
  • Whip the egg whites until stiff peaks form, set aside.
  • Beat the egg yolks and powdered sugar until pale yellow.
  • Mix in melted butter and the tablespoon of water until evenly combined.
  • Mix in the flour until evenly incorporated.
  • Slowly beat in the milk and vanilla extract until well combined.
  • Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). The batter will be thin, but this is totally normal.
  • Pour the batter into the dish and bake 10 minutes at 350F, then reduce the heat to 325F and bake for another 50 minutes.
  • Let it cool completely, then put it in the refrigerator for few hours. For best results, let the cake sit in the refrigerator overnight to set completely.
  • Once cooled, dust with powdered sugar.
  • Even cooled, it will be slightly jiggly because it has custard layer in the center.
Keyword Dessert, Healthy Baking