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A custard apple cake with simple ingredients that is easy to make, cozy and delicious!

Baking a cake can be a big task, however, this recipe comes together quickly and does not require any decorating as it’s rustic and beautiful.

This cake is not your standard cake as the texture is slightly eggy, delicate, sweet yet light.

What makes this cake custard-y is the bigger wet to dry ingredient ratio, honey and oil.

Traditionally, cakes call for lots of flour, butter and sugar. However, with this recipe submitting oil for butter and mostly honey for granulated sugar makes a whorl of a difference.

If you love the taste of honey, use a dark amber honey, however, I am using a lighter honey for personal preference.

Almost any oil can be used for baking purposes but I’ve found that the best two are a light olive oil or vegetable oil as they are neutral in flavor.

To keep this cake dairy free, I am using unsweetened almond milk or oat milk. You can use any unsweetened milk you have on hand.

What gives this custard apple cake structure are the eggs and flour.

You can also use half all-purpose flour and half almond flour for an even more tender crumb.

I much prefer using vanilla pasta over vanilla extract for recipe like this as you will be able to see the vanilla specs in the cake!

This cake is simple yet delicious, however, if you love adding spices here are my recommendations: add 1/2 teaspoon of ground cardamom or ground ginger.

Any medium-size cake or baking pan will work for this recipe.

If you are using a spring form cake pan, I recommend lining the bottom with parchment paper for easy removal.

There is no need to grease the pan as the cake batter contains a good amount of fat.

When using a glass baking dish, be sure to monitor your oven temperature as the sides and bottom can bake and brown faster.

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For any other questions or comments, please send me a direct message via Instagram.