This recipe was featured on Vegan Pastry Chef Fran Costigan’s blog.
This vegan banana mud cake is modelled on a traditional mud cake recipe. It’s moist, denser in texture and very rich in flavour. The ingredient that really makes this cake pop is the cacao butter. It enhances the banana and adds subtle notes of white chocolate whilst adding moisture. I recommend creating thin layers as the cake is heavy. It’s great for craving as the crumb is tight and a perfect choice for a celebration cake. The peanut butter caramel complements the banana beautifully, whilst the peanuts add crunch and texture. I would recommend leaving this cake out of the fridge as it tends to dry it out.
Here are some step by step photos to help you see the recipe whilst you make it.Print
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