How long does this cake need to chill?

The dessert molds need to cool for at least 8 hours, preferably 12 hours, or until the cream is firm, to ensure proper setting.

What makes the cake base gluten-free?

The cake base is made with whole grain rice flour, baking powder, powdered sugar, almond milk, oil, and locust bean gum, making it naturally gluten-free.

Can I use a different chocolate cream if I don't have vegan nut nougat?

Yes, the recipe suggests using 1/2 cup of vegan nut nougat or a chocolate cream, such as a chocolate date sauce, for the chocolate layer.

How do I remove the cakes from the molds after chilling?

Carefully loosen the dessert molds from the baking paper and cut all around on all four sides, cleaning the knife after each side for a clean release.

Why is the dough still soft after baking?

The recipe notes that the gluten-free dough remains quite soft, which is why the dessert molds are placed in the refrigerator with the baking paper to allow the creams to firm up around it.

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Banana Peanut Butter Chocolate Cream Cake
[Vegan, Gluten-Free]

DK By: Deniz Kilic

Author Bio

Hi there, this is Deniz from Healthy On Green! I'm an ethical vegan who loves... Read More

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Vegan Banana Peanut Butter Chocolate Cream Cake Gluten-Free with whipped topping and bite taken out

Individual slices of Banana Peanut Butter Chocolate Cream Cake, topped with banana slices and a dollop of vegan whipped cream, served on a white plate.

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Ingredients You Need for Banana Peanut Butter Chocolate Cream Cake [Vegan, Gluten-Free]

To Make the Peanut Butter Cream:

1 banana, weighed without shell (medium ripe)
1/2 cup peanut butter

To Make the Chocolate cream:

1 banana, weighed without shell (medium ripe)
1/2 cup vegan nut nougat or chocolate cream

To Make the Cake Base:

1/3 cup of whole grain rice flour
1 teaspoon baking powder
3 teaspoons of powdered sugar
1/2 cup of almond milk
2 tablespoons oil
2 teaspoons locust bean gum

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How to Prepare Banana Peanut Butter Chocolate Cream Cake [Vegan, Gluten-Free]

First, prepare the dough. For this, put all the ingredients in a bowl in succession and stir well with a whisk.
Cover a baking sheet with parchment paper.
Place 4 small dessert molds on the baking sheet and distribute the dough evenly.
Now bake in preheated oven at 350°F top and bottom heat for about thirteen to fourteen minutes or until the dough has a slightly brownish color. Remove the baking sheet from the oven and let it rest until the dough has cooled.
For the peanut cream, mix the banana and peanut butter in a small blender to a uniform cream. Then fill in the dessert molds.
Cut a banana into thin slices and spread on the peanut buttercream.
Finally mix the ingredients for the nut nougat cream evenly. Next, fill the cream into the mold.
The gluten-free dough is still quite soft. Therefore, put the dessert molds still with the baking paper in the refrigerator (say not loosen from the baking paper).
The baking paper can be cut so that the forms can be placed separately in the refrigerator (simplifies the transport to the refrigerator and storage).
Allow to cool for at least 8 hours, preferably 12 hours (or until the cream is firm).
Carefully loosen the dessert molds from the baking paper and cut all around on all four sides. It is best to clean the knife after each side. Spread the bananas peanut butter slices on a plate, top with a little spray cream and serve as desired.