- Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal. - Prepare the custard apple pulp:
Peel the custard apple and remove all the seeds. Mash the flesh with a fork or blender until it reaches a smooth consistency. Measure out about 1 cup of mashed custard apple pulp and set aside. - Mix the dry ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). Make sure the dry ingredients are evenly mixed. - Combine the wet ingredients:
In another bowl, whisk together the mashed custard apple pulp, vegetable oil, non-dairy milk, vanilla extract, and lemon juice. Mix well to combine. - Combine the wet and dry ingredients:
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the cake dense. The batter will be thick and slightly lumpy, which is perfectly fine! - Pour the batter into the pan:
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. - Bake the cake:
Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and firm to the touch. - Cool and serve:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Once cooled, slice and serve!
Serving and Storage Tips:
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