Vegan Banana Coconut Cake is one of the most beloved recipes from our pastry book New School Sweets. Luckily it was one of the first to come together, so while Chef Andres Lara and I were together making the book, this cake is something we both snacked on throughout the process.Vegan Banana Coconut Cake is one of the most beloved recipes from our pastry book New School Sweets. Luckily it was one of the first to come together, so while Chef Andres Lara and I were together making the book, this cake is something we both snacked on throughout the process.Vegan Banana Coconut Cake is one of the most beloved recipes from our pastry book New School Sweets. Luckily it was one ...
- Shelf life:
- 4 Days
- Conservation:
- Refrigerated
Containing: 7 Components
Cocoa Crumble
Ingredients: Cocoa Crumble
-
30 goat flour
-
15 gcorn starch
-
25 ghazelnut flour
-
50 gDark brown sugar
-
35 gcoconut oil
-
10 gCocoa nibs
-
5 gwater
Preparation: Cocoa Crumble
- Combine all the dry ingredients in a stand mixer bowl with a paddle attachment
- Gradually add in the oil and mix until you get a sandy texture.
- Add in the water.
- Freeze and reserve.
View tools
- Paddle attachment*
- Spatula
- Stand Mixer
Vegan Banana Cake
Ingredients: Vegan Banana Cake
-
465 gRoasted Bananas
-
128 gOats
-
80 gdesiccated coconut
-
7 gbaking soda
-
7 gApple Cider Vinegar
-
32 gTahini
-
80 gcoconut oil
-
66 gMaple syrup
-
1 piece(s)Nielsen Massey Vanilla Bean
-
1 gsea salt
Preparation: Vegan Banana Cake
- Start by roasting the unpeeled bananas for 20 to 30 minutes, until they turn black.
- Once it’s cool, peel and mash the bananas
- Blend the roasted bananas, oats, desiccated coconut, baking soda, apple cider vinegar, tahini, coconut oil, maple syrup, vanilla extract and salt.
- Chop chocolate, and fold in with the rest of the batter.
- Pipe 250 g of batter into the mold and chill for 30 minutes before baking.
View tools
- Sheet Tray
- Bowl (s)
- Spatula
- Horseshoe silicone molds
Walnut Praline
Ingredients: Walnut Praline
-
150 gsugar
-
150 gwalnuts
Preparation: Walnut Praline
- Toast the walnuts at 160°C for 8-10 mins and place them on a tray with silpat.
- In a heavy bottom pan, make a dry caramel, and once you achieve a deep amber color pour the caramel over the toasted walnuts.
- Once it cools down, blitz to a fine paste.
View tools
- Saucepan
- Sheet Tray
- Silicone mat
- Food processor
- Heat proof spatula
Walnut Coconut Vegan Cremeux
Ingredients: Walnut Coconut Vegan Cremeux
-
250 gWalnut Praline
-
70 gwalnut paste
-
150 gcoconut milk
-
30 gglucose
-
0.5 gxanthan
Preparation: Walnut Coconut Vegan Cremeux
- Walnut paste: To make the walnut paste, blitz the toasted walnuts until you get a paste consistency
- Melt cocoa butter and mix with praline and paste. Maintain the temperature between 30-35°C.
- Warm coconut milk and glucose to 40°C. Add xantana and emulsify.
View tools
- Saucepan
- Immersion blender
- Sheet Tray
- Food processor
- Spatula
Vegan Chocolate Ganache
Ingredients: Vegan Chocolate Ganache
-
500 gcoconut cream
-
25 ginvert sugar
Preparation: Vegan Chocolate Ganache
- Warm cream and invert sugar and pour onto the chocolate.
- Emulsify.
View tools
- Saucepan
- Immersion blender
- Spatula
Dark Spray
Ingredients: Dark Spray
Preparation: Dark Spray
- Melt cocoa butter and mix with melted chocolate.
- Spray at 31°C.
View tools
- Whisk
- Bowl (s)
Assembly
- Pipe 250g of batter into a silicon mold and top it off with around 30g of vegan cocoa crumble.
- Bake at 170°C until done.
- Once it’s demoulded and cooled down, pipe the vegan walnut crémeux with a round nozzle and freeze.
- Pipe the vegan dark ganache with a grass nozzle and freeze.
- Once set, spray with dark spray.
- Finish with the chocolate garnish.
View tools
- Spray gun
- Piping Bag (s)
- Turntable
- Round Pipping Tip
- Grass Pipping Tip
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