Step 1- Preheat to 350°F. Grease and line both loaf pans with parchment slings.
Step 2- In a large bowl, whisk ¼ cup of non-dairy milk with 2 tablespoons of ground flaxseed. Set aside for 5 full minutes the flaxseed gels into a thick, slightly mucilaginous mixture that replaces eggs. Don't rush this rest period.
Step 3- In a separate large bowl, whisk together flour, baking powder, and salt.
Step 4- In a measuring cup or small container, stir together the remaining ¾ cup of non-dairy milk, vegetable oil, vanilla, and almond extract (if using).
Step 5- Add sugar to the flax mixture. Using the electric mixer on high speed, beat for 1 minute until fully blended and just starting to become creamy.
Step 6-Reduce mixer to low. Slowly drizzle in the oil-milk mixture while the mixer runs.
Step 7- Add the flour mixture in three additions, beating each fully incorporated before adding the next. The batter should be smooth and thick.
Step 8- Divide evenly between both loaf pans. Bake 33–35 minutes until a toothpick comes out clean.
Cool completely on wire racks before cubing. If making the day before, store cooled loaves wrapped at room temperature overnight.
Component 2 - The Vegan Custard (Day Before)
Step 1- Whisk the chilled non-dairy milk and cornstarch together in a small saucepan until the cornstarch dissolves completely no visible lumps.
Step 2- Whisk in the full-fat coconut milk and sugar. Place over medium heat, whisking constantly.
Step 3- Bring to a simmer while continuing to whisk. Remove from heat the moment it simmers by this point, it should have thickened noticeably.
Step 4- Whisk in the vegan butter, vanilla, and turmeric/food coloring until the butter melts completely.
Step 5- Allow to cool slightly, whisking occasionally to prevent a skin from forming. Once just warm to the touch, press plastic wrap directly against the surface of the custard and refrigerate for at least 4 hours overnight is better.
Component 3 - The Coconut Aquafaba Whipped Topping (Day Before or Morning Of)
The coconut cream cans must have been refrigerated overnight before this step.
Step 1- Open the chilled coconut cream cans. Scoop out only the solid cream portion that has separated to the top leave the liquid behind (save it for smoothies).
Step 2- Add the solid coconut cream and powdered sugar to a large bowl. Beat with the electric mixer on high for about 1 minute until fluffy. Refrigerate while you prepare the aquafaba.
Step 3- In a separate clean bowl, combine the aquafaba and cream of tartar. Beat on high speed for 4 minutes until soft peaks form. The aquafaba foam should hold a soft, slightly drooping peak when the whisk is lifted.
Aquafaba tip- If using a hand mixer rather than a stand mixer with a whisk attachment, this step takes 10+ minutes rather than 4. Plan accordingly.
Step 4- Using a rubber spatula, fold the aquafaba foam into the coconut cream in 3–4 gentle additions. Cut down through the center, sweep the bottom, fold up and over. Stop as soon as no visible white streaks remain. Overfold and you lose the airy structure.
Cover with plastic wrap or transfer to an airtight container. Chill for at least 4 hours.
