Gluten-Free, Vegan Banana Custard Cake wit

Ingredients:

• * 4 cup gluten free flour mix (i use a variety of gf flour)
• * 1 ? cup shredded, unsweetened coconut
• * 1 tb baking powder
• * 2 tsp baking soda
• * 1 tsp salt
• * 1 cup maple syrup
• * ? cup coconut oil
• * 1 can coconut milk
• * ? cup water
• * 1 tb vanilla extract
• * 4 tsp apple cider vinegar
• * 8 banana
• * for mousse frosting:
• * 2 cake soft tofu
• * 2 cup vegan, choc chip
• * ? cup maple syrup
• * 1 tsp vanilla

Instructions:

1. Pre-heat oven to 350 degrees. In a large bowl, combine the flour, coconut, baking powder, baking soda and salt.
2. In a food processor, pulse the bananas until smooth. Add the coconut oil, maple syrup, coconut milk, water, apple cider vinegar and vanilla, and mix thoroughly, scraping down the sides of the food processor, to incorporate.
3. Using a large whisk, add the banana mixture to the dry ingredients, and mix until thoroughly combined.
4. Lightly grease a 12? inch round baking pan, and line the bottom with a round piece of parchment paper.
5. Fill with batter and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Cool completely before frosting.
6. Clean out food processor and dry completely. Melt choc chips in double boiler or microwave, stirring until smooth. Let cool. In food processor, combine tofu, vanilla and maple syrup. Mix until smooth. Add chocolate and mix until combined.
7. Cut the cake horizontally, creating 2 layers. Slide a large round piece of cardboard or use 2 spatulas, to remove the top layer. Cover the bottom layer with the mousse frosting.
8. Return the top layer, and place on top of the bottom layer. Now frost the top and sides of cake. Decorate with Raspberries.

Read More