Instructions
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Prepare the flax egg: In a small bowl, mix ground flaxseed with water. Set aside to thicken for 5 minutes.
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Whip the aquafaba: In a clean bowl, beat aquafaba and cream of tartar with a hand mixer until stiff peaks form. Add sweetener gradually while mixing.
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Make the batter:
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In a separate mixing bowl, whisk together the coconut milk, almond milk, vanilla, sweetener, and flax egg.
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Slowly add in coconut flour, almond flour, tapioca starch (if using), salt, and turmeric (if using). Whisk until smooth.
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Fold in the whipped aquafaba: Gently fold the whipped aquafaba into the batter in three parts. Don’t overmix—it’s fine if some lumps remain.
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Bake:
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Preheat oven to 160°C (320°F).
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Pour the batter into a greased or lined square baking dish (around 20×20 cm).
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Bake for 45–55 minutes, or until the top is golden and puffed up.
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Cool and chill: Let it cool at room temperature, then refrigerate for at least 4 hours (or overnight) to allow the layers to set.
Serving
Slice carefully. You should get three layers:
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A dense base
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A custardy middle
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A soft sponge top
Top with a dusting of powdered erythritol or serve with fresh berries if desired.
