Chocolate Lovers Cake with Banana Ice Cream and Chocolate Hard Shell

Recipe for a vegan Chocolate Lovers Cake with Banana Ice Cream and Chocolate Hard Shell. And yes, it tastes like it looks: amazing!

Course Dessert

Cuisine Vegan

Prep Time 30

Cook Time 20

Total Time 50

Servings -4

Calories 715kcal

Author Elephantastic Vegan

Equipment

Food Processor

Ingredients

Ingredients for the Chocolate Cake

3/4 cup all-purpose flour
1/4 cup dextrose*
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 tablespoons cocoa powder
1 pinch salt
1 tablespoon melted coconut oil
1/2 cup almond milk (I used sweetened)
1/2 teaspoon coconut vinegar
1/2 teaspoon vanilla extract

Ingredients for the Ice Cream & Chocolate Hard Shell

2 bananas , frozen & in chunks
1/2 cup vegan couverture (I used Vivani's 70% couverture)

US Customary - Metric

Instructions

Pre-heat oven to 360°F/180°C.
In a mixing bowl, combine all the dry ingredients for the Chocolate Cake, whisk, then add all the wet ingredients and whisk again until it's a smooth batter.
Fill the batter in the baking form and put it in the oven for about 15 minutes. (Use the Toothpick Method to make sure the dough is done in the middle.)
Let the cake cool off completely.
In a double boiler heat the couverture slowly, meanwhile prep your ice cream.
For the ice cream simply put the frozen banana chunks in your food processor or high-speed blender and blend or chop until it's a perfectly smooth ice cream - don't give up! It may take a while, but it will get there.
Place the ice cream on the cake & top it off with the melted chocolate. You'll have a hard Chocolate Hard Shell in a couple of seconds!
Enjoy your delicious chocolate treat!

Notes

The baking form is used has a size of 5.5 inch / 14cm.
*I've used Dextrose in this recipe which is a fructose-free sugar, but you can sub it with your preferred granulated sweetener.

Nutrition