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This Flourless High-Protein Custard Cake with Fruit is one of the easiest desserts I’ve made in a while. It’s naturally gluten-free, made with just 8 ingredients, and has only about 230 calories per slice. If you love simple desserts like this, you might also like my Flourless Chocolate Ganache Mini Cake.
The texture is what makes this grain-free dessert stand out. It bakes up golden and puffed, then settles into a smooth, light custard with a cheesecake-like feel, without using cream cheese. I used mandarin oranges here since they’re in season, but you can easily swap in whatever fruit you have.
It’s simple, reliable, and one of those recipes that works the first time.
Why This Grain-Free High-Protein Custard Cake Is Worth Making
High-protein dessert made with everyday ingredients
Only about 230 calories per slice (depending on fruit)
No flour, no cream cheese
Just 8 ingredients
Works with fresh or frozen fruit
Light, creamy texture that slices clean once chilled
Fruit (I used mandarin oranges) you can use berries, or sliced bananas, pears or apples. If you use bananas toss them in pure cocoa powder instead of cinnamon…omg delicious!
Gluten-Free ground cinnamon. Not all spices are gluten-free because of cross-contamination.
Tapioca starch. You can use cornstarch but then it is no longer grain-free and is GMO
Sugar (I used fine coconut sugar) you can use white granulated sugar or monk sugar for low carb version.
Sea salt
Sour cream, or use full fat plain Greek yogurt. The cake will not taste as creamy.
Eggs
Vanilla extract. I have also tried it with 1 teaspoon of maple extract, also tasty flavor
How to Make This Flourless High-Protein Custard Cake (Step-by-Step Overview)
Step 1: Prepare the fruit
Toss fruit with 1 tablespoon of sugar and cinnamon. This adds flavor and helps it settle nicely into the batter.
Step 2: Mix the custard batter
Whisk together the dry ingredients, then add eggs, sour cream, and vanilla. Whisk well until smooth, this batter needs a good mix, just not whipped.
Step 3: Assemble the cake
Pour the batter into a lined springform pan and scatter the fruit evenly over the top.
Step 4: Bake
Bake until lightly golden. The cake will rise noticeably in the oven.
Step 5: Cool and chill
As it cools, it will deflate, this is expected. Refrigerate until fully set before removing from the pan.
Tips for the Best Flourless Custard Cake Texture
Whisk thoroughly so the batter is smooth, but don’t whip air into it
Do not open the oven for the first 30 minutes
Bake until lightly golden on top
Let it cool completely, then chill before slicing
Remove from the pan only after chilling so the parchment releases cleanly
Why This High-Protein Dessert Works
The structure comes from the eggs and sour cream, but the real key is the tapioca starch. It gives the cake just enough stability while keeping it soft, creating that light cheesecake-like texture, without adding cream cheese or flour.
What to Expect After Baking
This cake will rise as it bakes, then settle as it cools. That’s what creates the custard texture.
The center should feel set, not loose. If you gently press the top, it should hold and not collapse.
Make-Ahead Option (Highly Recommended)
This cake is best made ahead. After chilling overnight, it slices cleanly and the texture fully develops, perfect when you want dessert ready to go.
Serving Ideas for This Flourless Custard Cake
Drizzle with maple syrup or honey
Top with extra fresh fruit, similar to my No-Bake Chocolate Silk Cake (Plant-Based, Gluten-Free Dessert), this recipe relies on simple ingredients to create a rich texture without flour
Add a spoonful of yogurt or whipped cream
How to Store This Custard Cake
Store covered in the refrigerator for up to 5 days.
Serve chilled for the best texture.
More Gluten-Free Dessert Recipes to Try
Gluten-Free Berry Cream Bars (No-Bake, Egg-Free)
A chilled, no-bake dessert with a creamy filling, crunchy nutty crust, and fresh berries. Easy to make and perfect for warm weather or when you want something light without turning on the oven.
Flourless Chocolate Ganache Mini Cake
Rich, dense, and deeply chocolatey. This flourless mini cake is simple to make and delivers a smooth ganache finish that’s ideal when you want something small but satisfying.
Keto Mini Blueberry Cheesecakes
Low-carb and packed with flavor, these mini cheesecakes combine cream cheese, lemon, and blueberries for a rich dessert that fits a keto lifestyle without feeling restrictive.
Gluten-Free Mini Lemon Cakes
One of those easy, reliable recipes you can make anytime. Simple ingredients, quick prep, and a soft texture that makes it a go-to when you need a no-fuss dessert.
Gluten-Free Death by Chocolate Cake
A bold, rich dessert with a chocolate truffle base and smooth mousse topping. Intense flavor, small slices go a long way, this one’s made for serious chocolate cravings.
FAQ – Flourless High-Protein Custard Cake
Why did my cake rise and then deflate?
That’s part of the process. The structure sets as it cools into a custard.
How do I know it’s done baking?
The top should be lightly golden and the center should feel set. It should not deflate when gently pressed.
Can I open the oven to check it early?
No, keep the oven closed for the first 30 minutes so it rises properly.
Can I use frozen fruit?
Yes, add it straight from frozen.
When should I remove it from the pan?
Only after it’s fully chilled.
Tried this recipe?
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Preheat the oven to 350°F. Line an 8-inch springform pan with parchment paper. (To make the paper pliable, wet it, squeeze out the excess water, and then line the pan.)
2.
In a small bowl, toss sliced fruit with 1 tablespoon of sugar and cinnamon. Set aside.
3.
In a large bowl, whisk together the tapioca flour, remaining sugar, and salt. Add the sour cream, eggs, and vanilla, and whisk until smooth.(I used an electric mixer but you can use a whisk)
4.
Pour the batter into the prepared pan. Scatter with fruit evenly on top and sprinkle with any remaining cinnamon sugar
5.
Bake for 50 to 60 minutes, or until golden. Drizzle with maple syrup or honey, and let the cake cool on the counter. Then, refrigerate for at least 2 hours, or overnight, before serving allowing it to set
6.
Notes: included in my FAQs (See process shots)
Nutrition Info
(Per Slice) Calories: 230 Protein: ~8g Carbohydrates: ~28g Fat: ~10g Sugar: ~ about 18g (depending on fruit), Fiber: ~3g (varies depending on fruit used) Sodium: ~150mg | Note: These values are estimates and can vary based on specific brands. Nutrition information is automatically calculated, so should only be used as an approximation.
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