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Test Test Tuesday: Chef Colin McClimans' Vegan Chocolate Banana Cream Cake

This is a desert you can feel good about eating (ABC7)

Can you imagine a dessert that's light and refreshing, yet also rich and decadent without using eggs, milk and butter? Imagine no more. Chef Colin McClimans from Equinox Restaurant makes that delicious dream a reality with his Vegan Chocolate Banana Cream Cake!

Vegan Chocolate Banana Cream Cake

Courtesy of Chef de Cuisine Colin McClimans and Equinox Restaurant

Crust:

  • 1 cup roasted pistachios
  • 1 cup dried black mission figs soaked for 10 mins

Filling:

  • 2 ½ cups cashews soaked for at least 4 hours or overnight
  • 7 TBSP melted coconut oil
  • ½ cup agave nectar
  • 2 medium sized extra ripe bananas
  • 2/3 cup coconut fat
  • 1 tsp pure vanilla extract
  • ½ tsp salt
  • 6 TBSP lemon juice

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