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 ...
- rok trajanja:
- 4 Days
- Conservation:
- Refrigerated
Containing: 7 Components
Cocoa Crumble
Sastojci: Cocoa Crumble
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1.1 ozoat flour
-
0.5 ozcorn starch
-
0.9 ozhazelnut flour
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1.8 ozDark brown sugar
-
1.2 ozcoconut oil
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0.4 ozCocoa nibs
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0.2 ozwater
Priprema: 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.
Tools
- Paddle attachment*
- Spatula
- Stand Mixer
Vegan Banana Cake
Sastojci: Vegan Banana Cake
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1.0 lbRoasted Bananas
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4.5 oz
-
2.8 ozdesiccated coconut
-
0.2 ozbaking soda
-
0.2 ozApple Cider Vinegar
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1.1 ozTahini
-
2.8 ozcoconut oil
-
2.3 ozMaple syrup
-
1 piece(s)Nielsen Massey Vanilla Bean
-
15.4 grsea salt
Priprema: 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.
Tools
- Sheet Tray
- Bowl (s)
- Spatula
- Horseshoe silicone molds
Walnut Praline
Sastojci: Walnut Praline
-
5.3 ozsugar
-
5.3 ozwalnuts
Priprema: 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.
Tools
- Saucepan
- Sheet Tray
- Silicone mat
- Food processor
- Heat proof spatula
Walnut Coconut Vegan Cremeux
Sastojci: Walnut Coconut Vegan Cremeux
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8.8 ozWalnut Praline
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2.5 ozwalnut paste
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5.3 ozcoconut milk
-
1.1 ozglucose
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7.7 grxanthan
Priprema: 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.
Tools
- Saucepan
- Immersion blender
- Sheet Tray
- Food processor
- Spatula
Vegan Chocolate Ganache
Sastojci: Vegan Chocolate Ganache
-
1.1 lbcoconut cream
-
0.9 ozinvert sugar
Priprema: Vegan Chocolate Ganache
- Warm cream and invert sugar and pour onto the chocolate.
- Emulsify.
Tools
- Saucepan
- Immersion blender
- Spatula
Dark Spray
Sastojci: Dark Spray
Priprema: Dark Spray
- Melt cocoa butter and mix with melted chocolate.
- Spray at 31°C.
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.
Tools
- Spray gun
- Piping Bag (s)
- Turntable
- Round Pipping Tip
- Grass Pipping Tip
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