What? You’ve never heard of Toojays Banana Dream cake?
Don’t worry neither had I until someone asked me if I had a vegan version!
Apparently Toojays Deli has a signature banana dream cake only it’s not vegan!
Move over Toojays~ here’s a Vegan Banana Dream Cake we can all enjoy!
Fluffy banana cake layers and creamy custard and just the right amount of chocolate!
A sprinkle of walnuts for garnish but none in the batter!
This cake came together in about an hour and it was gone even faster!
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Notes for Success:
Baking the 3-7″ cake layers one day ahead of time makes this cake build easier
Just keep them wrapped in the refrigerator until the next day!
If you have ever seen me make a custard filled cake like this one, you know I prefer to do in a ring mold and acetate cake strips
This allows the hot custard to set inside the cake giving it super stability after each slice
Rather than oozing custard coming out of every angle!
Watch this video here & skip to 4:45 minutes into the video to watch how it’s done!
Make this entire cake lower sugar by checking out my post and video about how to customize your baking with the sugar substitute of your choice!
Monk fruit sugar is my preference and I have used it by replacing half of the sugar listed below with monk fruit sugar
As well as replacing all of the sugar for the custard recipe with monk fruit sugar!
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don’t know why!
Bob’s Red Mill is my egg replacer of choice *not sponsored I add it straight to the dry ingredients without reconstituting it
You can use any dry blend egg replacer you prefer here!
Yield: serves 12ppl
Vegan Banana Dream Cake
Prep Time
2 hours
Cook Time
30 minutes
Total Time
2 hours 30 minutes
Ingredients
For the Banana Cake Layers
- Vegan Butter softened 10 tablespoons (140g)
- Granulated Sugar 1 cup (200g)
- Or your favorite sugar substitute *see notes for success
- Mashed Ripe Banana 2 cups (approx 300g) I used 3 medium bananas
- Vanilla Plant Milk 2/3 cup (155ml)
- Apple Cider Vinegar 2 teaspoons (10ml)
- All Purpose Flour 1¼ cups (155g)
- Cake Flour 1 cup (120g) *or more all purpose flour
- Baking Powder 1 teaspoon
- Baking Soda 1 teaspoon
- Salt ½ teaspoon
- Egg Replacer 4 teaspoons *see notes for success
- Cinnamon ½ teaspoon
For the Vanilla Custard
- Plant Milk 2¼ cup (533ml)
- Cornstarch 5½ Tablespoons (42g) *see notes for success
- Granulated Sugar ¾ cup (150g)
- Or your favorite sugar substitute *see notes for success
- Vanilla Extract 2 teaspoons (10ml)
- ½ Recipe Ganache
- Walnuts lightly toasted for garnish 2 Tablespoons (25g)
Instructions
- First grease & parchment line your 3-7″ cake pans and preheat the oven to 350°F
- Next prepare the banana cake layers by combining the softened vegan butter with the sugar in a large mixing bowl or with a stand mixer & the paddle attachment.
- Cream on medium to high speed until light & fluffy this should take approx 4-5 minutes.
- meanwhile combine the room temperature plant milk with the vinegar
- Sift together the flour(s) with the cinnamon, baking soda, baking powder & salt. I add the dry blend egg replacer to my dry ingredients I do not reconstitute it
- Once the butter/sugar is light & fluffy scrape the bottom & sides of the bowl and then add the mashed banana
- Whip on high speed to emulsify and then scrape the bottom & sides of the bowl again
- Now add 1/3 of the sifted dry ingredients while mixing on low speed & mix just until incorporated
- Then add half of the plant milk mixture
- Add another 1/3 of the dry and then the remaining milk ending with the last addition of dry ingredients.
- Whip on high for 5 seconds to develop the batter then divide the batter between 3-7″ cake pans
- Bake for approximately 25-30 minutes or when the cakes are springy to the touch when you gently press the centers or when toothpick inserted comes out clean
- Cool the cakes while you prepare the ganache recipe according to the recipe on that post
- Once the cakes are almost cold, prepare the custard filling by combining the cornstarch with the sugar in a medium sauce pot and then add the plant milk
- Bring to a rolling boil over medium to high heat whisking constantly to avoid burning the bottom
- Once the custard starts to bubble remove from the heat & whisk in the vanilla extract
- Set up your cake ring with the acetate strip & place 1 layer of cake in the bottom then pour half of hte custard over top
- Allow it to set for 5 minutes in the refrigerator before adding the next cake layer & remaining custard
- Then top with the last cake layer and refrigerate for 1 hour to set
- Once the cake is sturdy enough and set, pour the ganache over top & let some drip down the sides
- Garnish with lightly toasted walnuts
Notes
Vegan banana dream cake must be kept refrigerated at all times and will stay fresh wrapped loosely for up to 5 days
