Gluten-Free Chocolate Banana Cream Cake [Raw + Vegan]

 

This vegan cake recipe will become your new BFF.

 

Even if it looks fancy, it’s really easy to make. You’ll only need a few ingredients and a high speed blender. It’s made in minutes and it’s not only healthy, it’s heavenly delicious and totally decadent!

 

I’ve blend the coconut cream a bit longer than usual and it made it super thick and creamy. It’s absolutely gorgeous!

I’ve also changed the basic nutty raw cake base for a nougat one and the result is really nice. It’s not as crunchy as the nutty bases but it’s softer and feels like it’s a kind of snickers base.

 

Feel free to add raw peanuts in the base for an extra crunch or to swap the nougat base for a basic nutty base. It’s really up to you ;)

 

And if you like this kind of recipe, don’t forget to check out my eBook by clicking the links below:

Raw Chocolate Bible (now $14.9 instead of $25)

 

 

 

Gluten-Free Chocolate Banana Cream Cake [Raw + Vegan]

 

What you need (serves 2-4)

 

Nougat Base

2 tablespoons coconut flour

1 tablespoon almond butter

2 tablespoons coconut cream

1/2 to 1 tablespoon of your favorite sweetener (I used xylitol)

1 pinch cinnamon

1 pinch sea salt

 

1st layer

1 fresh banana sliced

 

2nd layer – chocolate cream

4 tablespoons melted coconut oil

1 tablespoon of your favorite sweetener (I used xylitol)

1 heaping tablespoon cacao powder

1.5 to 2 tablespoons coconut milk

1 pinch cinnamon

1 pinch sea salt

 

Coconut whipped cream

1 can coconut cream refrigerated

1 tablespoon of your favorite sweetener (I used xylitol)

 

Toppings

Cinnamon powder, buckwheat groats, cacao nibs

 

 

What you do

 

Base

1. In a mixing bowl, mix all ingredients for your base with a spoon (or with your hands) until well combined. You should obtain a sticky texture.

2. Spread and press the mixture into a small tin covered with parchment paper and place the 1st layer of banana slices on top. Place in the freezer to set while preparing your chocolate.

 

Chocolate cream

3. Combined all your ingredients (except coconut milk) in a mixing bowl and stir well.

4. Add your coconut milk at the end and stir well.

5. Spread over your base and put back in the freezer to set.

 

Coconut whipped cream

6. Open your coconut cream can and place the thick substance (the cream) in your high speed blender. Don’t use the liquid substance (the milk).

7. Add your sweetener and blend until you obtain a consistant, thick whipped cream texture.

8. Spread on top of your cake and place in the freezer to set.

 

 

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