Mini Vanilla Custard Cakes

7 mini cakes
12 mins

Ingredients

➕ 2/3 cup almond meal
➕ 3 eggs, whisked (or flax/chia egg alternative)
➕ 3 tbsp coconut sugar
➕ 1/2 tsp vanilla powder or extract
➕ 1/2 tsp cinnamon
➕ 1/2 tsp baking powder
➕ 6 tbsp Vegan Protein Custard (Vanilla Cinnamon)

PROTEIN CUSTARD - VANILLA CINNAMON

~~$9.95~~ $7.96

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:

Preheat the oven to 180°C. Lightly grease a mini muffin tray.
Prepare the custard: In a saucepan, whisk 6 tbsp of custard powder with 90ml water. Heat gently until thickened. Set aside to cool slightly.
Mix the batter: In a bowl, combine almond meal, whisked eggs, coconut sugar, vanilla, cinnamon, and baking powder. Stir until smooth.
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.
Bake: Place in oven and bake for 12 minutes, or until golden and sponge springs back to the touch.
Cool & serve: Let cool slightly before removing. Dust with a little coconut sugar or enjoy warm with extra custard!

FAQ – Mini Vanilla Custard Cakes

Yes! Use flax or chia eggs (1 tbsp ground flax + 3 tbsp water per egg) for a fully vegan version.
You can try oat flour or a gluten-free blend, though texture may be less moist. Almond meal gives that rich, soft crumb.
Store in the fridge for up to 3 days in an airtight container. Best enjoyed slightly warm or at room temp.
Yes—just use a small loaf tin and bake longer (around 25–30 minutes). Add custard in the centre or swirl it through.
Definitely! Add a splash of maple syrup, a pinch of nutmeg, or even citrus zest to elevate the flavour.
Yes, but freeze without the custard centre for best texture. Defrost and add fresh custard before serving if desired.

Yes! Use flax or chia eggs (1 tbsp ground flax + 3 tbsp water per egg) for a fully vegan version.
Store in the fridge for up to 3 days in an airtight container. Best enjoyed slightly warm or at room temp.
Definitely! Add a splash of maple syrup, a pinch of nutmeg, or even citrus zest to elevate the flavour.

You can try oat flour or a gluten-free blend, though texture may be less moist. Almond meal gives that rich, soft crumb.
Yes—just use a small loaf tin and bake longer (around 25–30 minutes). Add custard in the centre or swirl it through.
Yes, but freeze without the custard centre for best texture. Defrost and add fresh custard before serving if desired.

MORE BLOGS

Chocolate Peanut Butter Rice Cake Bars
July 08, 2026

Five minutes, no oven, and a seriously good chocolate-peanut-butter payoff, these Chocolate Peanut Butter Rice Cake Bars are the sweet treat you make when the craving hits and the patience doesn't. We used our Chocolate Peanut Butter Protein for that...
High-Protein Pancake Bowl
July 08, 2026

As a dietitian, one of the biggest mistakes we see is a breakfast that's low in protein, then wondering why you're hungry again an hour later. Enter the Protein Pancake Bowl, a single-bowl breakfast that actually does its job. With...
Strawberry & Cream Protein Pops
July 08, 2026

If you love Magnums, save this recipe. These Strawberry & Cream Protein Pops are creamy, fruity and coated in a white chocolate and coconut shell that snaps just like the real thing 🍓 Made with a proper scoop of our...

Eyes Off the Butt, Onto the Inbox

Get early access to new products, exclusive offers, and secret plant-based perks you won’t find anywhere else.