Vegan Mofo: Banana Cupcakes with Vegan Mousse & Ganache


My mother-in-law would make each of her FOUR boys whatever they wanted for dinner on their respective birthdays (bless her heart, for I would not have stayed sane with that much testosterone in one household). My husband, the youngest, would always choose lasagna and banana cake with chocolate frosting for his birthday. While he is over lasagna at this point in his life, he still requests that particular cake. I remember celebrating his birthday when we first began dating; I made him some crazy weird cake with a tea light on top. Thankfully, my baking chops have gotten much stronger since then. Here's this year's version. He said it was the best cake he's ever eaten!

The banana cake is actually tastier and more moist if you make it a day or two in advance; just wrap and store it in the fridge. Perfect recipe for prepping ahead of time for a party! The chocolate mousse should also be made in advance; it's best if it is refrigerated overnight. Prepare the ganache when you are ready to decorate the cupcakes.

Banana Cake with Vegan Mousse & Ganache Recipe (vegan)
makes 12 cupcakes of 1 8" or 9" layer cake

Ingredients

Banana Cake

  • 1.5 cups flour
  • 1 teaspoons baking soda
  • 1 cups sugar
  • 1/2 teaspoon salt
  • 1 tsp espresso powder
  • 2 teaspoons vanilla
  • 1 tsp rum extract
  • 1 tablespoon vinegar or lemon juice
  • 1/4 cup vegetable oil
  • 1 very ripe, super mashed banana
  • 1 cups water


Vegan Chocolate Mousse

  • 1 bag of semi-sweet chocolate chips
  • 3/4 block of silken tofu
  • 1 TB cornstarch
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp espresso powder
  • dash salt


Vegan Ganache

  • 1/4 cup soy creamer
  • 3/4 bag semi sweet chocolate chips
  • 1 tsp vanilla
  • dash salt
  • dash espresso powder

Directions

Banana Cake
  1. Pre-heat oven to 350.
  2. Sift all dry ingredients into a bowl.
  3. Push three divots in the dry ingredients with the back of a mixing spoon. In one hole, pour vanilla and rum extract, in the second, pour the oil and in the last, pour the vinegar. Pour water and mashed bananas on top and mix with a spoon until just combined.
  4. Divide the batter into 12 cupcake liners and bake for 18-20 minutes. If baking a cake, it may need up to 30 minutes depending on the type of pan used. 
Vegan Chocolate Mousse
  1. In a food processor, blend tofu, cornstarch, vanilla, cinnamon, and espresso powder.
  2. Melt chocolate in microwave or in a double broiler.
  3. Combine chocolate and tofu mixture in food processor.
  4. Transfer to a covered container and store in fridge overnight.
Vegan Ganache
(Make this right before you are ready to decorate your cupcakes.)
  1. In a small saucepan, heat soy creamer over low heat and stir in remaining ingredients until melted while stirring constantly. 
  2. Decorate cupcakes or cake immediately.

To decorate/fill:
  1. With a knife, carefully cut circular divots out of each cupcake, removing some of the dough, but save the top (set aside crumbs as a post-cupcake-decorating treat!). Illustrated in first picture, above.
  2. Fill each hole with the mousse or ganache. Place caps back on holes and dip each top in the warm ganache. Either drizzle more ganache on top for decoration (bottom cupcake of second picture) or use a pastry bag to pipe on your mousse (top cupcake of second picture). I also made some bomb cupcakes by creating a mound of mousse that was covered in the ganache. Holy goodness!

5 comments:

  1. Everything about these cupcakes sounds amazing. The ganache looks particularly decadent.

    ReplyDelete
  2. I love that first photo. These sound amazing. I love a good banana cake, too.

    xo
    kittee

    ReplyDelete
  3. wow. both cupcakes look fantastic! Love the big rose on top of the cupcake.

    ReplyDelete

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