Wow ’em with this Banana Chocolate Mousse Cake! No one will know that it is dairy-free, egg-free, and vegan. A vegan cake everyone will love.
Hi kids! I have a cake recipe for you today.
Is that okay?
I thought so. 😋
I feel like I’m posting too many dessert recipes for you all! Is that possible? Too many dessert recipes?
Well, I promise to post a savory recipe next. #promise
But, Father’s Day is a good excuse for cake, right? Yes, let’s go with that. 😁
Banana Chocolate Mousse Cake
This Banana Chocolate Mousse Cake was once featured in the plant-powered families bonus ebook. (Gosh, that feels like a long time ago!)
I know many of you didn’t receive that ebook – and others probably don’t know where the ebook is hiding on their computers! Good time to share, yes?
The cake base for this recipe is so moist and wonderfully delicious, yet without any added oil. The frosting is craaaazy-good, but does use non-dairy chocolate chips. I notice many recipes with chocolate chips are labelled ‘oil-free’. Yet, chocolate bars and chips do have cocoa butter which is an extracted fat. So I won’t define the frosting as ‘oil-free’ on its own. If you prefer a frosting without chips, opt for this now-famous goodie, or this mallowy frosting (I’m quite fond of it). On the other hand, this mousse frosting is y-u-m-m-y. So, maybe we can chill on the cocoa butter in the chips. 😋
This Banana Chocolate Mousse Cake was a super hit with the family, and recipe testers. Please share if it’s a hit for you too!
Enjoy… x Dreena
Banana Chocolate Chip Cake
- 1 1/2 cups whole-grain spelt flour
- 3/4 cup almond meal 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2-1 tsp cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/4 tsp sea salt rounded
- 1 1/2 cups pureed overripe banana see note
- 1/2 cup plus 3 tbsp plain non-dairy milk
- 1/2 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1/3 cup non-dairy mini or regular chocolate chips optional
- Preheat oven to 350°F. Prepare two round cake pans by lightly wiping with oil, and then placing a circle of parchment on the bottom to line. In a large bowl, mix the our, almond meal, sift in the baking powder and baking soda, and stir in the cinnamon, nutmeg, and sea salt. In a separate bowl, combine banana, milk, maple syrup, and vanilla. Add wet mixture to dry, and then add in chocolate chips and stir through until just well combined (don’t overmix). Pour batter into the cake pans pan and bake for 21–25 minutes, until golden and a toothpick inserted in the centre comes out clean.
Chocolate Mousse Frosting
- 1 package SILKEN extra-firm tofu 349-g, see note, patted dry
- 1-2 tbsp pure maple syrup optional; see note
- 1/2 tsp vanilla bean powder or vanilla extract, see note
- 1 pinch sea salt
- 1 1/4 cups non-dairy chocolate chips
- 2 tbsp coconut butter
- In a blender or food processor (not a mixer, it won’t smooth the tofu), combine tofu with 1 tbsp of the maple syrup, vanilla bean powder and salt and puree until very, very smooth, scraping down sides of bowl as needed. Meanwhile, melt chocolate and coconut butter in a bowl fitted over a pot or double boiler with simmering water. Pour melted chocolate into blender/food processor with tofu mixture, and puree again until well incorporated and smooth (again, scraping down sides of bowl). Taste, and add the extra maple syrup if you like, and puree again. Transfer to a container and refrigerate (it will thicken considerably as it cools).
photo credit: Nicole Axworthy