This dairy-free custard cake is budget friendly at just $0.73 a serve. Pour the batter into your prepared cake tin and marvel as it works its way into two delicious layers in the oven.

Dairy-Free Zingy Custard Cake

Prep Time 15 minutes
Cook Time 35 minutes
Course Baked Goods, Dessert
Servings 12 people
Calories 220 kcal


  • 4 eggs separated
  • ¾ cup white sugar
  • 1 tablespoon finely-grated lemon rind
  • ¾ cup gluten-free plain flour
  • ½ cup dairy-free margarine, melted
  • ¼ cup lemon juice
  • 400 ml coconut milk
  • ¼ cup gluten-free icing sugar to serve (optional)


  • Preheat oven to 170°C and line a 20cm square cake tin with baking paper.
  • Place egg whites in a mixing bowl and beat with an electric mixer until stiff peaks form. Set aside.
  • Place egg yolks, sugar and lemon rind in a large bowl and beat with an electric mixer until light and frothy.
  • Add ¼ cup plain flour and beat with electric mixer on low until just combined. Keep the mixer running and slowly add melted margarine and lemon juice, followed by another ¼ cup of plain flour.
  • Heat the coconut milk in the microwave for 30 seconds or until lukewarm. Add to the mixing bowl with remaining flour and beat on low speed until combined.
  • Add the egg whites to the bowl and use a spatula to gently fold through the mixture. Pour into lined cake tin and bake in preheated oven for 35 minutes or until a golden crust has formed on top of your cake.


Calories: 220kcalCarbohydrates: 19.4gProtein: 3.3gSaturated Fat: 14.76gFiber: 0.4g
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