Before CHamoru month comes to an end, I wanted to celebrate with one of the classic dessert recipes from Guam, the latiya (la-tee-jah). This vegan CHamoru latiya is made with a vanilla sponge cake, topped with a custard-like pudding, and sprinkled generously with cinnamon. It’s light, creamy, and so delicious. Not only that, but it’s so easy to make. A one-pan dessert that requires no special decorations or fancy frosting. It’s no wonder it’s a favorite back home. 

A bit of history

Latiya was introduced to the Chamoru’s during the colonization of Guam around the 17th-19th century. This dessert was based on a Spanish custard, called natilla. However, the people of Guam have adapted this recipe and served it with the custard over a sponge cake. Since then, it became a comfort food and normally served during gatherings and special occasions.

How is vegan CHamoru latiya made?

Normally, most people usually use store-bought pound cake as their base. They slice it up and layer it on the bottom of the pan, then pour the custard over top. However, for this vegan CHamoru latiya, I decided to make a sponge cake as the base. As you wait for the cake to cool, you make the custard and then pour it over. Sprinkle a bit of cinnamon on top and you’re done! You bake and assemble everything into one pan. No need for fancy decorations or frosting.

It’s been so long since I’ve had latiya. And this dessert tastes just like how I remembered it! Creamy, rich, and the cake definitely balances out the sweetness. It’s too good! It definitely brings me back to my childhood. So if you want to try a new dessert and a Guam favorite, this is the recipe for you. I am going to continue recreating Guam favorite dishes to share and to represent my home! So stay tuned for that…and Biba Mes CHamoru!

If you tried this recipe out, let me know your thoughts in the comments below! Don’t forget to rate it as well. You can also share and tag me on Instagram @flouredframe, I would love to see your recreations! Happy baking! 

If you liked this CHamoru recipe, check this out:

• CHamoru Red rice
• Buñelos Åga (CHamoru Banana Donuts)
• Vegan Tinaktak

Recipe and photos updated December 2020.

Vegan CHamoru Latiya (Custard Cake)

★★★★★ 5 from 2 reviews

• Author: Floured Frame
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 1 pan 1x
• Category: Dessert
• Method: Baking
• Cuisine: CHamoru
• Diet: Vegan

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Description

This dessert is a classic, and famous among the people of Guam. It is a cake with a layer of custard and cinnamon on top. It’s very easy to make, and how can you resist a cake with a custard on top, am I right?

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Ingredients

Scale 1x2x3x

Equipment:

• 8 x 8 inch square baking pan
• Large Saucepan
• Mixing bowls
• Whisk
• Rubber spatula

Sponge Cake:

• ¾ cup (177g) – non-dairy milk, I used soy
• 1 tsp – vinegar
• 1 teaspoon – vanilla extract
• 1 cup (128g) – all-purpose flour, spooned, leveled, and sifted
• ½ cup (100g) – granulated sugar, spooned, leveled, and sifted
• 1 tablespoon (15g) – cornstarch 
• ¼ teaspoon – baking soda
• 1 teaspoon– baking powder
• ½ teaspoon – salt
• 2 tablespoons (24g) – vegetable shortening, I used Crisco
• ¼ cup (60g) – vegetable oil

Custard:

• 5 tablespoon (38g) – cornstarch
• ¼ cup (60g) – water, room temperature
• 1 can (400ml) – full-fat coconut milk, canned
• 1 cup  (240ml) – non-dairy milk, I used soy
• 1 teaspoon – vanilla extract
• ½ cup (100g) – granulated sugar
• ¼ cup/4 tablespoons (56g) – vegan butter
• ground cinnamon, for topping

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Instructions

Cake:

1. Preheat the oven to 350° Fahrenheit, and grease an 8×8 inch cake pan with a little bit of melted butter or spray oil, and measure out all the ingredients.
2. Combine the non-dairy milk, vinegar, and vanilla extract together and mix, Set aside to curdle.
3. In a large mixing bowl, combine the flour, sugar, cornstarch, baking soda, baking powder, and salt.
4. To the bowl, add in the oil and vegetable shortening. Using an electric hand mixer to work the shortening into the dry ingredients. Continue to do this until you get a crumbly texture.
5. Once you get a crumbly texture, add in half of the milk mixture and mix until you get a smooth batter. Add in the rest of the milk mixture and continue to mix until it is well combined. Do not overmix, small clumps are okay. Pour the cake batter into the 8×8 pan, and tap the pan onto a work surface to release any bubbles.
6. Bake for 20-25 minutes. Insert a toothpick and if it comes out clean, then it is done. Allow the cake to cool fully in the pan. 

Custard & Assembly:

1. In a small bowl, combine the water and cornstarch. Mix until smooth and dissolved. Set aside.
2. In a large bowl, combine the coconut milk, soymilk, vanilla extract, granulated sugar, and cornstarch mixture. Whisk until fully combined, and the sugar is dissolved.
3. Next, melt the butter in a large saucepan, over medium heat. Then add in the custard mixture, and cook until it starts to thicken. Stirring constantly. It’ll take about 5-8 minutes. 
4. Once it is thick, turn off the heat and carefully pour the custard over the cake. Sprinkle cinnamon over top, and allow it to fully cool to room temp. Place the cake in the fridge to allow the custard to completely set, about 4 hours, or overnight. Serve and enjoy!

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Notes

• This cake is normally served in the pan, but if you want to serve out of it, line the baking pan with parchment paper. Bake and assemble the cake over it. Have enough parchment paper so that you can use the excess as handles to pull the cake out. You can also cut off the edges to have a neater cake.

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