Vegan Banana Cake Cream

Image by ExplorerBob from Pixabay

Calorie content per 100 grams
Calories: 87.39 kcal
Proteins: 1.32 g
Fat: 1.51 g
Carbohydrates: 16.94 g
Servings: 1

Rice flour 50 g.
Water 250 g.
Banana 200 g.
Vanilla to taste
Salt to taste
Stevia tablets 10 pcs.
Coconut oil 1 tsp

Cooking method:

  1. Pour water into a small saucepan and add rice flour, sweetener (I have stevia), salt, and vanilla. Stir well so that the rice flour does not lump.
  2. Put on high heat. When the mixture is warm, start stirring so that the rice does not settle to the bottom. When the mixture begins to thicken, reduce the heat to a minimum and stir very vigorously, not allowing the mass to stick to the bottom. Cook for 2 ~ 3 minutes.
  3. Remove the saucepan from the heat. Place cling film on top of the cream so that there is no air gap, otherwise, a crust will form on the surface. Cool the cream to room temperature. Place the broken banana in the cream and beat it with a blender. You can add a teaspoon of coconut oil if desired.
  4. Place the cream in the refrigerator to harden even more. Now you can use the cream to make the cake.

You need to bake cakes for a cake and grease them with this cream.

11 thoughts on “Vegan Banana Cake Cream”

  1. Those look amazing, Nadiia. My daughter has a condition that does not allow for dairy, but she would like these. Thanks for sharing.

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