Vegan Custard Apple Cake

 Ingredients

For the custard apple pulp:

• 2–3 ripe custard apples (sitaphal)
• Remove seeds and collect pulp (~1 cup)

Dry ingredients:

• 1½ cups all-purpose flour (maida)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Wet ingredients:

• ¾ cup custard apple pulp
• ½ cup sugar (adjust depending on sweetness of pulp)
• ⅓ cup neutral oil (sunflower/canola/coconut oil)
• ¾ cup plant-based milk (almond, soy, or oat)
• 1 tsp vanilla extract
• 1 tsp lemon juice or apple cider vinegar

 Instructions

1. Prepare pulp

• Scoop pulp from ripe custard apples.
• Remove all seeds carefully.
• Mash or lightly blend to a smooth consistency.

2. Preheat & prepare pan

• Preheat oven to 180°C (350°F)
• Grease and line an 8-inch cake pan.

3. Mix dry ingredients

• In a bowl, sift together:
  • Flour
  • Baking powder
  • Baking soda
  • Salt

4. Mix wet ingredients

• In another bowl, whisk:
  • Custard apple pulp
  • Sugar
  • Oil
  • Plant milk
  • Vanilla extract
  • Lemon juice

5. Combine

• Gradually fold dry ingredients into wet mixture.
• Do not overmix—just combine until smooth.

6. Bake

• Pour batter into the pan.
• Bake for 30–40 minutes or until a toothpick comes out clean.

7. Cool

• Let cake cool in pan for 10 minutes.
• Transfer to rack and cool completely before slicing.

 Optional Add-ons

• Nuts: chopped almonds, walnuts, or pistachios
• Spices: pinch of cardamom or cinnamon
• Topping: coconut cream frosting or a simple dusting of powdered sugar

 Tips

• Use very ripe custard apples for best flavor and sweetness
• If pulp is too thick, add a bit more plant milk
• For a healthier version, substitute half the flour with whole wheat flour