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Banana Chocolate Boston Cream Cake (Vegan and Gluten Free

Boston Cream Banana Cake.jpgThis cake has several flavors that make it unique. If you use it with a box cake, it doesn’t take much time. However, I had the 4 ounces  vegan dulce de leche and 6 ounces The Best Vegan Chocolate Sauce prepared in fridge already, so I heated them in the microwave for 10 seconds until they were warm and spreadable, but not too liquified.

If you choose to make the vegan dulce de leche the day that you are making this cake, start the dulce de leche an hour and a half in advance. Make the cake, and while it is cooking, prepare The Best Vegan Chocolate Sauce (it only takes 10 minutes), and then the Chocolate Coconut Filling. I feel the cake tastes best after sitting in the fridge overnight.

1 Gluten-free Yellow Cake Box Mix (I used Glutino, Gluten Free Pantry, but Live Gluten Free Mix will make a fluffier cake)img_9570_2

  1. Pre-heat oven (according to the box).
  2. Prepare the cake according to the box. I used egg replacer instead of eggs, vegan butter, and almond milk instead of cow milk in order to make it dairy and egg-free, and gluten-free vanilla. Adjust to your dietary needs. 
  3. Mashed 1 banana and place it in the mixer. This is necessary because the egg replacer alone did not make the batter as moist as it should be. It gave a nice flavor to the cake! img_9579_2
  4. Grease and flour two 9 inch round cake pans.IMG_9575.JPG
  5. Spoon mix into cake pans.
  6. Bake according to box (my box was 40 – 45 minutes).
  7. Let cool 10 minutes in the pan.

Chocolate Coconut Filling

  • 1 can chilled coconut cream (I used Trader Joe’s. I keep a couple of  coconut cream cans in the refrigerator at all times. It needs to be in the fridge overnight to be firm enough to whip.)
  • ⅔ cup cocoa powder
  • ⅔ cup powdered sugar
  1. Spoon coconut cream in the mixer bowl, but do not include the water at the bottom of the can. I have a KitchenAid mixer that mixes very well. If you do not, you may want to chill a metal bowl in the freezer. A Vitamix also works great!
  2. Whip coconut cream, chocolate powder, and powdered sugar until it’s fluffy.

Put the cake together

  1. After it is cooled, put one of the rounds on a cake stand (you could use a plate).IMG_9589_2.JPG
  2. Spread the chocolate coconut cream filling on the cake.IMG_9595.JPG
  3. Place the remaining round on top.IMG_9598.JPG
  4. Spread The Best Vegan Chocolate Sauce (~6 ounces)IMG_9602_2.JPG
  5. Then drizzle 4 ounces of vegan dulce de leche.IMG_9603.JPG
  6. Cake is best after it sets overnight in the fridge.

Vegan Dulce de Leche

During my study abroad in Argentina, I was obsessed with dulce de leche; I would eat it on bananas, ice cream, and biscuits. If you don’t know what it is, it is a very thick, sweetened milk. If you want to drool – google a “torta de mil hojas.” I might be talented enough with my gluten-free vegan baking to recreate that cake one day.

This dulce de leche will take 45 minutes. It is not a difficult task, but it takes patience; so take your time, and it will be worth it!

Vegan Dulce de Leche

Once, I attempted to make caramel sauce with coconut cream and maple syrup with no luck. Then, I found Nature’s Charm Sweetened Condensed Coconut Milk; I bought it at Fresh Thyme. They also sell it on Amazon. It thickens greatly in this dulce de leche, and is divine!

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Ingredients

  • 1 can sweetened condensed coconut milk
  • 1 ½ tablespoon gluten-free vanilla extract
  • ½ teaspoon baking soda
  • ¼ cup pure maple syrup

Directions

  1. Combine the sweetened condensed coconut milk & maple syrup in a small saucepan. The maple syrup will make it a slightly tan color.
  2. Stir over medium-high heat just until it starts to boil. Do not let it boil over, and remove from heat if necessary.img_9409  
  3. Add 1 ½ tablespoon gluten-free vanilla.
  4. As you see it start to combine, remove it from heat, and add ½ teaspoon baking soda.
  5. Mix well, and place back on the stove.
  6. Reduce to low heat or a setting that will allow for a gentle simmer.
  7. Stir the dulce de leche approximately every ten minutes for the next 30 minutes until it looks darker and thicker.  
  8. When it becomes a darker golden color, start stirring it every 5 minutes.img_9413
  9. When it becomes thicker, and an even darker golden color, test it to see if it’s done.IMG_9414.JPG
  10. Pour a spoonful onto a plate and run the back of the spoon through the middle of the dulce de leche.  If the dulce de leche does not come together, then it’s done!IMG_9427.JPG
  11. It makes ~8 ounces. Scoop it into a couple of jars, and use it on ice cream, bananas, apples, or cakes. I’ll be sharing a Dairy and Gluten Free Banana Chocolate Boston Creme Cake, a Chocolate Dulce De Leche Hot Fudge Cake, and a No Churn Vegan Chocolate Dulce de Leche Ice Cream soon!IMG_9437.JPG

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