Vanilla Cake with Custard Cream

Can I use regular sugar instead of Allulose?
Yes, you can use regular sugar instead of Allulose, but the calorie count will be higher.

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Can I make the custard ahead of time?
Yes, the custard can be made ahead and stored in the fridge for up to 2 days before using.

Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour to make the cake gluten-free.

Can I add fruit to the cake?
Yes, fresh berries, bananas, or apples would make a great addition to the cake batter for extra flavor and texture.

How do I store leftovers?
Store any leftover cake and custard in an airtight container in the fridge for up to 3 days.

Can I use a different type of milk?
Yes, you can substitute any milk (dairy or plant-based) for the milk used in both the cake and custard.

Can I freeze this cake?
Yes, you can freeze the cake (without the custard) for up to 3 months. Allow it to cool completely, wrap it tightly, and store it in the freezer.

How do I make the custard thicker?
If the custard is too thin, you can add a little more cornstarch, making sure to mix it with cold milk before adding it to the saucepan.

Can I use another sweetener?
Yes, you can use other sugar substitutes like stevia or monk fruit. Adjust the quantity according to your preferred sweetness level.

How can I make this recipe vegan?
To make it vegan, use a plant-based milk, vegan butter, and an egg replacer for the custard. You can also use a flax or chia egg in the cake.