Ingredients
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the Banana Bread Layer:
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1 cup mashed ripe bananas (about 2 large)
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1/2 cup unsweetened applesauce
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1/2 cup brown rice flour
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1/4 cup tapioca starch
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1/4 cup arrowroot powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/4 cup coconut oil, melted
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1 1/4 cup unsweetened almond milk, room temperature
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1/2 cup maple syrup
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the Coconut Custard:
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1 14 -oz can full-fat coconut milk (do not shake!)
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1/2 cup granulated white sugar
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3 egg yolks
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1/2 teaspoon vanilla extract
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the Passionfruit Curd:
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2 cups fresh or frozen passion fruit pulp
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from 1 lime
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of sea salt
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1/2 cup granulated white sugar
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1/2 cup water
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the Chocolate Ganache:
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1 cup unsweetened dark chocolate chips (60% cacao or higher)
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1/4 cup coconut oil, melted
Directions
Subtitle: A tropical twist on the classic black forest cake!
Description: This vegan and gluten-free island dream cake has all the flavorful elements of its non-vegan counterpart but without any dairy or refined sugar. Made with a base of moist and fluffy banana bread, layered with creamy coconut custard, sweet and tangy passionfruit curd, and finished off with velvety chocolate ganache – you’ll be transported to your own exotic island paradise with every bite!
Ingredients:
For the Banana Bread Layer:
1 cup mashed ripe bananas (about 2 large)
1/2 cup unsweetened applesauce
1/2 cup brown rice flour
1/4 cup tapioca starch
1/4 cup arrowroot powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup coconut oil, melted
1 1/4 cup unsweetened almond milk, room temperature
1/2 cup maple syrup
For the Coconut Custard:
1 14-oz can full-fat coconut milk (do not shake!)
1/2 cup granulated white sugar
3 egg yolks
1/2 teaspoon vanilla extract
For the Passionfruit Curd:
2 cups fresh or frozen passion fruit pulp
juice from 1 lime
pinch of sea salt
1/2 cup granulated white sugar
1/2 cup water
For the Chocolate Ganache:
1 cup unsweetened dark chocolate chips (60% cacao or higher)
1/4 cup coconut oil, melted
Instructions:
Day 1: Prepare the Banana Bread Layer
Preheat oven to 350°F and grease two 8-inch round cake pans with coconut oil. In a large bowl, whisk together the dry ingredients: brown rice flour, tapioca starch, arrowroot powder, baking soda, and salt. Make a well in the center and pour in the wet ingredients: mashed bananas, applesauce, coconut oil, and almond milk. Whisk until just combined. Pour half of the batter into each prepared pan.
Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Remove from oven and let cool completely in pans. Once cooled, remove from pans and place one layer on a wire rack over a plate. Set aside the other layer.
Day 2: Prepare the Coconut Custard and Passionfruit Curd
While the first layer is cooling, prepare the coconut custard:
In a medium saucepan, combine the coconut milk, sugar, and egg yolks. Whisk constantly over low heat until thickened and slightly coats the back of a spoon, about 5 minutes. Remove from heat and stir in the vanilla extract. Allow to cool completely.
Prepare the passion fruit curd:
In a small saucepan, combine the passion fruit pulp, juice, and pinch of sea salt. Simmer over medium heat for about 10 minutes, stirring frequently. Stir in the sugar and cook for another minute. Remove from heat and allow to cool completely.
Once both the coconut custard and passion fruit curd have cooled completely, refrigerate them separately until ready to assemble.
Day 3: Assemble the Dream Cake
Place one layer of the banana bread on a serving platter or cake stand. Spread about 1/3 of the coconut custard evenly over the bottom layer. Top with 1/3 of the passion fruit curd. Sprinkle with about 1/4 cup of chopped dark chocolate (save some for garnish).
Repeat layers starting with the second layer of banana bread, followed by the remaining coconut custard, and ending with the final layer of passion fruit curd. Smooth out the top and sides using an offset spatula.
Chill the cake in the fridge
