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Vegan Vanilla Custard Cake

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 people 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american


Dreamy meets healthy in this Vegan Vanilla Custard Cake with 2-ingredient pecan crust, low-fat vanilla bean filling, and easy berry compote to top!




  • 1 1/2 cups pecans (*)
  • 34 tbsp maple syrup

Vanilla Bean Custard

  • 1 1/2 cups white sweet potato, baked and mashed ((or the orange kind works too))
  • 56 pitted medjool dates
  • 1 1/4 cup non-dairy mik
  • 1/2 a vanilla bean ((pod and all)**)

Berry Compote

  • 1 cup frozen berries
  • 2 tbsp maple syrup
  • 1 tsp arrowroot starch (***)


  1. Preheat the oven to 350F.
  2. For the crust, add the pecans to a blender or food processor and process until broken down into small pieces.
  3. While it’s running, stream in the maple syrup to form a sticky clumpy texture.
  4. Press into the bottom of a 6″ springform pan lined that has been lightly sprayed with oil. Set aside.
  5. For the filling, blend all the ingredients on high until smooth and creamy.
  6. Pour on top of the crust. Smooth the top.
  7. Bake for 45-50 minutes at 350F.
  8. Remove from the oven and allow to cool before chilling overnight.
  9. For the berry compote, stir together all the ingredients in a saucepan on the stove. Cook over medium heat stirring regularly until you have a thick chunky sauce (about 10 minutes).
  10. Release the cake from the pan, top with berry compote, slice, and enjoy!


*Can sub any kind of nut you like, or even hemp seeds for a nut-free option. Or use this date-sweetened crust recipe instead. **Can sub 1 tsp vanilla bean powder or 2 tsps vanilla extract. ***Can sub cornstarch or tapioca starch.

Keywords: baking, dessert, vegan, cheesecake, paleo, sugar free