Vegan Banana Cream Chocolate Cake
Ingredients
- 1/2 cup soft vegan butter or margarine (100 g)
- 1/2 cup vegan sugar (90 g)
- 1 mashed banana (125 g) or apple sauce
- 1.5 tsp baking powder
- 1 tsp apple cider vinegar
- 2 cups flour (240 g) optional: gluten-free flour
- 1 tbsp cornstarch (10 g) or vanilla pudding powder
- 1/4 cup cocoa powder (30 g) unsweetened
- 1 pinch of salt
- 2/3 cup non-dairy milk (150 ml)
Banana cream filling
- 2 cups non-dairy whipping cream (450 g)
- 2 packages of cream stabilizer
- 2 tbsp powdered sugar
- 1/2 cup vegan chocolate (75 g), shredded
- 2 bananas
- 2/3 cup cherry compote (150 g), optional
Preparation
Preheat oven to 355°F (180°C) and grease a 7.9/8.7-inch (20/22-cm) round baking tin.
Mix soft vegan butter with the sugar and mashed banana until creamy using an electric hand mixer.
In a small cup, stir baking powder into apple cider vinegar. Set aside.
Combine flour, cornstarch, cocoa, and salt in a bowl. Add the butter-sugar-banana cream and, gradually, add non-dairy milk along with the baking powder vinegar mixture, stirring to combine. Add a little more milk if needed.
Fill the dough into the greased baking tin and bake for about 35 minutes, or until an inserted toothpick into the middle of the cake comes out almost clean. Allow to cool afterwards.
Once cooled, gently scoop out the center of the chocolate cake using a tablespoon, leaving a 0.4-inch (1-cm) bottom and 0.6-inch (1.5-cm) rim. To make sure you create an even rim, slightly scratch a circle inside the cake with a knife before scooping out.
Crumble the scooped out cake in a bowl and set aside for the topping later.
Filling and assembly
Whip the non-dairy whipping cream with cream stabilizer and powdered sugar until stiff.
Fold in the shredded vegan chocolate and sliced bananas.
Fill the hollowed-out cake with the banana cream mixture.
Top with the crumbled cake and cherry compote if using.
Chill the cake in the refrigerator for at least 30 minutes before serving.
