These Mini Vanilla Custard Cakes are the perfect sweet surprise—light, spongy almond cakes hiding a rich pocket of silky vanilla custard inside. Whether enjoyed warm with a dusting of coconut sugar or packed for a lunchbox treat, they feel like something straight from a bakery, but made right in your kitchen.
Made with Botanika Blends Vegan Protein Custard (Vanilla Cinnamon), they’re just the right balance of indulgence and nourishing ingredients.
How To Make It:
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Preheat the oven to 180°C. Lightly grease a mini muffin tray.
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Prepare the custard: In a saucepan, whisk 6 tbsp of custard powder with 90ml water. Heat gently until thickened. Set aside to cool slightly.
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Mix the batter: In a bowl, combine almond meal, whisked eggs, coconut sugar, vanilla, cinnamon, and baking powder. Stir until smooth.
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Spoon & layer: Fill each muffin cavity ¾ full with batter. Add a small dollop of custard in the centre, then top off with remaining batter.
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Bake: Place in oven and bake for 12 minutes, or until golden and sponge springs back to the touch.
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Cool & serve: Let cool slightly before removing. Dust with a little coconut sugar or enjoy warm with extra custard!
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