Gluten-Free, Vegan Banana Custard Cake with Chocolate Mousse Frosting
Author: 
Cuisine: Dessert
Serves: 25-30 people
 
Ingredients
  • 4 cups Gluten-Free Flour Mix- (I use a variety of GF flours)
  • 1 ? cup shredded, unsweetened coconut
  • 1 Tbs. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 cup maple syrup
  • ? cup coconut oil
  • 1 can coconut milk
  • ? cup water
  • 1 Tbs. vanilla extract
  • 4 t. apple cider vinegar
  • 8 bananas
  • FOR MOUSSE FROSTING:
  • 2 cakes soft tofu
  • 2 cups vegan, organic choc chips
  • ? cup maple syrup
  • 1 t. vanilla
Instructions
  1. Pre-heat oven to 350 degrees. In a large bowl, combine the flour, coconut, baking powder, baking soda and salt.
  2. In a food processor, pulse the bananas until smooth. Add the coconut oil, maple syrup, coconut milk, water, apple cider vinegar and vanilla, and mix thoroughly, scraping down the sides of the food processor, to incorporate.
  3. Using a large whisk, add the banana mixture to the dry ingredients, and mix until thoroughly combined.
  4. Lightly grease a 12? inch round baking pan, and line the bottom with a round piece of parchment paper.
  5. Fill with batter and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Cool completely before frosting.
  6. Clean out food processor and dry completely. Melt choc chips in double boiler or microwave, stirring until smooth. Let cool. In food processor, combine tofu, vanilla and maple syrup. Mix until smooth. Add chocolate and mix until combined.
  7. Cut the cake horizontally, creating 2 layers. Slide a large round piece of cardboard or use 2 spatulas, to remove the top layer. Cover the bottom layer with the mousse frosting.
  8. Return the top layer, and place on top of the bottom layer. Now frost the top and sides of cake. Decorate with Raspberries.
Recipe by iEatGreen at https://www.ieatgreen.com/gluten-free-vegan-banana-custard-cake-with-chocolate-mousse-frosting/