Custard Cake Vegan Gluten-free

Custard Cake Plant-based Gluten-free

It's not Millefeuille and it's not Cremeschintte but it's delicious simplicity!
Prep Time 1 hour
Cook Time 15 minutes
Course Dessert
Servings 4 people


  • oven, stove, sauce pan, whisk


  • 500 ml oat milk or oat cream
  • 1 tbsp high quality vanilla paste
  • 2 tbsp lemon juice
  • 1 pinch salt
  • 1 pinch turmeric - for a more yellowish color -optional
  • ¼ cup ( or 3 -4 tsp) corn flour / tapioca flour
  • 1/4 cup water
  • 1 package gluten free puff pastry
  • 1/2 cup xylitol


Let's make the custard

  • In a sauce pan bring to boil the oat milk or the oat cream. Using oat milk it will result in a more runny custard while using oat cream it will result in a thicker custard. I tried both and I enjoyed both. I would say the first version is a lighter.
  • Add vanilla, xyilitol, lemon juice, salt, turmeric.
  • In a a small bowl prepare a paste out of corn flour / tapioca flour and water.
  • Add the paste to the boiling mixture. Keep stirring with a whisk until it thickens. About 5 minutes.
  • Set aside and cover with cling film to avoid skin formation.

Let's prepare puff pastry

  • Preheat oven to 200°C ( 400°F).
  • Just unroll thawed pastry on a baking trey. Keep it on its own parchment paper.
  • Making some holes all over using a fork.
  • Spread some xylitol all over to caramelize.
  • Bake for 15 minutes according to package instructions but keep an eye on the oven.
  • Let it cool and cut into 4 equal rectangles.
  • Choose the one that looks not so nice and crush it in a bowl into small pieces.

Assembling the cake

  • On a flat plate put a little custard as a glue and on top of it place the first puff pastry rectangle. Spread custard then repeat until the last layer which will consist of the crushed pastry.
  • Use a little strain to sprinkle some powdered xylitol on top.
  • Cover and place in the refrigerator over night.
  • Once the puff pastry softened, after 12 hours or so, the cake can be now cut into 4 portions.
  • Serve and Enjoy!


  • The custard cream consistency depends on how much corn flour is used. I chose to make a combination of corn flour with tapioca flour. It worked well with corn flour only but I never tried with tapioca flour only.
  • I used pictures with oat milk custard cake and  also with the oat cream custard cake.

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