Magic Custard Cake

Ingredients
For the custard base:Cakes

1 cup full-fat coconut milk (room temperature)

1 cup unsweetened almond milk

1/3 cup coconut flour

1/4 cup almond flour

1/3 cup erythritol or allulose (adjust to taste)

2 tbsp tapioca starch (optional for better texture)

1 tbsp ground flaxseed + 3 tbsp water (let sit for 5 mins = flax egg)

1/4 tsp turmeric (for colour, optional)

1/2 tsp vanilla extract

Pinch of salt

For the whipped layer:

1/2 cup aquafaba (chickpea brine)

1/4 tsp cream of tartar

2 tbsp erythritol (or sweetener of choice)

Instructions
Prepare the flax egg: In a small bowl, mix ground flaxseed with water. Set aside to thicken for 5 minutes.Baked Goods

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.

Make the batter:

In a separate mixing bowl, whisk together the coconut milk, almond milk, vanilla, sweetener, and flax egg.