Nondumiso’s Masterclass Vegan Baked Vanilla Custard Cake

Recipe by Nondumiso Phenyane
See more of Nondumiso’s creations:

Nondumiso's Masterclass Vegan Baked Vanilla Custard Cake

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Yield: 6-8 people 1x
Category: dessert


300 g almond flour
5 tbsp cashew butter
4 tbsp Maple syrup coconut


800 g baked sweet potato (preferably Kara Orange Sweet Potatoes)
3 tbsp vanilla extract/vanilla essence
1/2 cup coconut sugar
1 cup non-dairy milk

Berry Compote

1 cup frozen mixed berries
2 tbsp maple syrup
1 tsp corn starch


  1. Preheat the oven to 180° C.
  2. Mix the crust ingredients in a large bowl until they are well combined.
  3. Press the crust mix onto the bottom of a greased 24 cm round cake pan and the set it aside.
  4. Blend all the ingredients for the filling on high until thet are smooth and creamy.
  5. Pour the filling on top of the crust and smooth the top.
  6. Bake the for 45-50 minutes at 180° C.
  7. Remove the dessert from the oven and allow it to cool.
  8. In the meantime, add the ingredients for the berry compote in a sauce pan and stir them together. Cook the compote over medium heat for about 10 minutes, stirring regularly until you have a thick chunky sauce.
  9. Release the cake from the pan, top with berry compote, slice, and enjoy!
  10. Dessert may be enjoyed warm or cold.

See all of Nondumiso's Masterclass recipes:

Vegan Hertzoggies
Vegan Baked Vanilla Custard Cake
Vegan Clementine and Thyme Cake