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:
Recipe and photos updated December 2020.
📖 Recipe
Vegan Chamoru Latiya (Custard Cake)
Equipment
- Food scale highly suggested
- 8x8-inch square baking pan
- Medium-sized saucepan
- Mixing bowls
- Rubber spatula
Ingredients
Sponge Cake:
- ¾ cup (177g) Non-dairy milk (I used soy)
- 1 teaspoon Vinegar
- 1 teaspoon Vanilla extract
- 1 cup (128g) All-purpose flour (spooned, leveled, and sifted)
- ½ cup (100g) Granulated sugar
- 1 tablespoon (15g) Cornstarch (sifted)
- 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 (sifted)
- 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
- 4 tablespoons (56g) Vegan butter
- Ground cinnamon (for topping)
Instructions
Cake:
- Preheat the oven to 350° Fahrenheit, and grease an 8×8 inch cake pan with a little bit of melted butter or spray oil.
- Combine the non-dairy milk, vinegar, and vanilla extract together and in a small mixing bowl, set aside to curdle.
- In a large mixing bowl, combine the flour, sugar, cornstarch, baking soda, baking powder, and salt.
- 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.
- 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.
- 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 before adding the custard.
Custard & Assembly:
- In a small bowl, combine the water and cornstarch. Mix until smooth and dissolved. Set aside.
- In a large bowl, combine the coconut milk, soymilk, vanilla extract, granulated sugar, and cornstarch slurry. Whisk until fully combined, and the sugar is dissolved.
- 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.
- 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 temperature. Place the cake in the fridge to allow the custard to completely set, about 4 hours, or overnight. Serve and enjoy!
Notes
- Measure your flour correctly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- If you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
- 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.
Patricia Tenorio says
I love your vegan recipes, especially the Chamorro ones. Have you ever tried this with Ube as the custard on top? If you have, can you share the vegan recipe of it?
Floured Frame says
I actually do have that recipe on my blog! Just look for ube flan cake!
Angela A. says
Made this for a work potluck in Boise and it was a big hit with everyone. Highly recommend you try it! Also very simple and straightforward
Floured Frame says
That's so awesome! I'm glad that everyone loved it!