A decadent vegan banana custard cake that is the perfect crowd-pleasing dessert. Layered with a simple chocolate cake, bananas, silky custard, whipped coconut cream, and shaved chocolate. Thus cake will be your new go-to recipe to share with others!
- 1 cup / 135g plain all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon bicarb soda
- 2/3 cup / 160g cane sugar (organic if in the US to make sure it’s vegan)
- ⅓ cup / 30g cacao powder
- Pinch salt
- ½ cup / 110ml espresso or strong coffee (preferably freshly made and still warm)
- ½ cup / 125ml plant milk
- ¼ cup / 50ml neutral oil (like rice bran or grapeseed)
- ½ teaspoon apple cider vinegar
- 2 cups / 500ml plant milk
- ⅓ cup / 35g cornstarch
- ½ cup / 100g cane sugar (organic if in the US to make sure it’s vegan)
- ½ cup / 120g coconut cream (or full-fat coconut milk)
- 1 teaspoon vanilla extract
- Pinch turmeric (for colour, you won’t taste it)
- 2 cups / 440g coconut cream
- 3 tablespoons icing sugar (powdered sugar)
- 1 teaspoon vanilla extract
- 2–3 ripe bananas (depending on size)
- Vegan block chocolate, for shaving
- Preheat the oven to 180 degrees Celcius (355 degrees Fahrenheit) and place the rack in the middle. Line a 9x9inch square pan (or similar) with parchment paper, grease the sides for easy removal, and set aside.
- Sift all the dry ingredients in a bowl and whisk together to combine well.
- In a smaller bowl, combine all the wet ingredients and whisk them until they are well combined and slightly frothy.
- Pour the wet ingredients into the dry and mix using a whisk until there are no lumps. Please don’t over-mix!
- Place on the middle rack in the oven, baking for 25 minutes. Bake until the skewer comes out clean when inserted into the middle of the cake. Please don’t be tempted to open the oven any sooner, as this will make the cake collapse in the middle as it cools. You want the cake to spring back if you touch the top.
- While the cake is baking, make the custard and coconut cream.
- Add 1 cup (250ml) of the milk to a medium-sized saucepan and place on medium-high heat until the milk warms up.
- In the meantime, add the rest of the milk and the custard ingredients to a bowl and whisk until well combined.
- Once the milk has come to a gentle simmer, pour in the custard mix and whisk for around 4-5 minutes until it thickens or starts to stick to the bottom of the saucepan. You will feel it.
- Whichever occurs first, reduce the heat to low and cook, stirring for 2 minutes. (If the custard is too thin, keep cooking until it thickens).
- Remove the saucepan from the heat and set it aside.
- Scoop the coconut cream from the can into a bowl. Only use the thick, creamy part.
- Add in the icing sugar and vanilla extract, and using an electric whisk, whisk it for a minute until well incorporated and fluffy.
- Set aside.
Now all your components are ready. Slice the bananas into thick coins and place them over the chocolate cake (still in the baking dish), then pour over the custard. Let the custard set and cool before layering it with coconut cream. Spread it out evenly and chill for 2-3 hours to set completely. Once ready, shave the chocolate over the top and cut it into serving portions.
- Diet: Vegan