We couldn’t resist to put shaved coconut on top. Just for a bit of coloring. As we have many (cheeky) monkeys in the BUX office, we run out of banana’s so we had to leave them out of this recipe. We can imagine the cake taste ever nicer with the banana’s, but without it was just as good. We ate it warm with the chocolate still a bit warm too. Just divine…
½ cup (80 g) sweet white rice flour (preferably Koda Farms or Bob’s Red Mill)
½ cup (60 g) coconut flour (preferably Bob’s Red Mill)
½ cup (75 g) millet flour (preferably Bob’s Red Mill)
2 tablespoons (15 g) tapioca flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon fine sea salt (increase to ½ teaspoon if using unsalted butter)
½ cup + 2 tablespoons (150 ml) plain dairy-free yogurt (I use Forager Cashew Yogurt)
½ cup (120 ml) plant milk (I use fresh almond milk)
8 tablespoons (115 g) salted vegan butter (I use Miyoko’s Creamery Cultured Vegan Butter), at room temperature (or salted or unsalted dairy butter)
½ cup + 2 tablespoons (130 g) packed organic light brown sugar
3 large eggs, separated
1 teaspoon vanilla extract
1 cup (245 ml) mashed ripe bananas (from about 2 large bananas, 240 g out of the peel)
2 tablespoons (25 g) organic granulated sugar
½ cup (120 ml) well-shaken full-fat canned coconut milk
5 ounces bittersweet chocolate (60-70% cacao mass), finely chopped (about 1 cup)
1 tablespoon + 1 teaspoon (20 ml) GF dark rum (such as Meyer’s or The Kraken)
⅛ teaspoon fine sea salt
Make the cake:
Position a rack in the center of the oven and preheat to 350ºF. Line an 8×10 or 9-inch square pan with parchment paper on the bottom and all sides (or coat lightly with soft vegan butter).
In a medium bowl, sift together the sweet rice, coconut, millet, and tapioca flours with the baking powder, baking soda, and salt.
Stir together the plant yogurt and plant milk and set aside.
In a large bowl with a wooden spoon (or in the bowl of a stand mixer fitted with the paddle attachment), beat together the vegan butter and brown sugar until light and fluffy, a few minutes. Beat in the egg yolks one at a time, then stir in the vanilla.
Stir about one-third of the flour into the butter mixture, then stir in half of the yogurt mixture. Repeat, ending with the remaining flour mixture. Stir in the mashed banana.
In the clean bowl of a stand mixer fitted with the whip attachment (or in a large bowl with an electric egg beater or whisk) whip the reserved egg whites until foamy. Slowly add in the sugar and whip on medium-high until the whites just hold firm peaks. Fold one-third of the egg whites into the batter, then gently fold in the remaining two-thirds until no streaks remain. Gently pour the batter into the prepared pan and spread into an even layer.
Bake the cake until a toothpick inserted near the center comes out clean or with moist crumbs, 40-50 minutes. Let cool completely.
Make the ganache:
In a small saucepan set over medium heat, warm the coconut milk to a bare simmer. Remove from the heat and add the chocolate. Let sit for a minute, then stir until melted and smooth. Stir in the rum and salt. Let the ganache cool at room temperature until it holds a shape left by the spatula, stirring occasionally, about an hour (you can speed this up by placing it in the refrigerator for 5 or 10 minutes at a time). If the ganache becomes too firm to spread, just warm it over a very low flame.
Swirl the cooled ganache over the cake and let cool or chill until firm enough to slice. Lift the cake from the pan, peel away the parchment, and cut into 12 pieces. Serve at room temperature. The cake will keep, refrigerated airtight, for up to 4 days.