Scoop out the flesh of ripe custard apples and remove the seeds. Blend lightly if necessary to create a smooth pulp. Set aside.
Preheat and Prepare Pan:
Preheat your oven to 350°F (175°C).
Grease and line an 8-inch (20cm) round cake pan with parchment paper.
Make the Cake Batter:
In a bowl, mix the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to curdle and create vegan buttermilk.
In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt.
Add the sugar, oil, vanilla extract, custard apple pulp, and vegan buttermilk to the dry ingredients. Gently mix until just combined. Avoid overmixing to keep the cake tender.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Topping:
In a small bowl, mix the custard apple pulp with powdered sugar (if using) for a sweeter topping. Spread this mixture evenly over the cooled cake.
Garnish and Serve:
Sprinkle sliced almonds or shredded coconut over the topping for added texture and flavor. Slice and serve!
Serving and Storage Tips:
