Vegan Dessert Recipes: Chocolate Chip Peanut Butter Banana Bread, Coconut Cake And Passion Fruit Mousse

Founder of the Vegan Divas Bakery in New York, Fernanda Capobianco shows us that vegan food can be scrumptious. Shows what we know...

Chocolate Chip Peanut Butter Banana Bread (10 servings)

3 cups (384 g/13.5 oz) unbleached all- purpose flour

1 tablespoon (15 g/0.5 oz) baking powder

11/2 teaspoons (3 g/0.1 oz) ground cinnamon

1 teaspoon (2 g/0.07 oz) freshly grated nutmeg

11/4 teaspoons (3.75 g/0.13 oz) kosher salt

3 large extra- ripe bananas

3/4 cup (180 g/6.3 oz) natural peanut butter (smooth or crunchy)

3/4 cup (181 g/6.4 oz) soy milk

1/2 cup (108 g/3.8 oz) liquid coconut oil

1/2 cup (150 g/5.3 oz) maple syrup

1 tablespoon plus 1 teaspoon (16 g/0.56 oz) vanilla extract

3/4 cup (127 g/4.5 oz) vegan semisweet chocolate morsels

  • Preheat the oven to 325°F. Coat a 9- by- 5- inch loaf pan with non-stick cooking spray.
  • In a large bowl, sift together the flour, baking powder, cinnamon, and nutmeg. Whisk in the salt and set aside.
  • In another large bowl, mash the bananas with a fork until they are pureed.
  • Add the peanut butter and mix vigorously with the fork until blended. Whisk in the soy milk, coconut oil, maple syrup, and vanilla until well blended.
  • Gradually stir the dry ingredients into the wet ingredients, mixing just until blended.
  • Fold in the chocolate morsels. Scrape the batter into the prepared loaf pan and bake for about 1 hour, until golden brown and a toothpick inserted into the centre of the cake comes out clean.
  • Cool the cake in the pan on a wire rack for 15 minutes, then invert the loaf onto the rack and cool completely.

Passion Fruit “White Chocolate” Mousse With Fresh Strawberries (serves 8)

1 cup plus 3 tablespoons (200 g/7 oz) cacao butter

11/4 cups (300 g/10.6 oz) passion fruit puree (see below)

3 tablespoons (22 g/0.8 oz) arrowroot

Two 12.3- ounce (697-g/24.6-oz) packages soft silken tofu, drained

11/4 cups plus 2 tablespoons (250 g/8.8 oz) Sucanat

1/8 teaspoon (0.8 g/0.03 oz) sea salt

1/2 teaspoon (2 g/0.07 oz) vanilla extract

1 pint (288 g/10 oz) fresh ripe strawberries, hulled and sliced, for serving

  • Place the cacao butter, passion fruit puree, and arrowroot in a small saucepan and cook over medium heat, stirring frequently, until the cocoa butter is melted and the mixture thickens slightly.
  • Remove the pan from the heat. Place the tofu, Sucanat, salt, and vanilla in the bowl of a food processor.
  • Add the hot cocoa butter mixture and process until smooth and creamy, about 11/2 minutes.
  • Divide the mousse among 8 parfait glasses or bowls and refrigerate for at least 4 hours or overnight.
  • Before serving, top each serving of mousse with sliced strawberries.

Toasted Coconut Cake (12 servings)

Coconut cake layers

21/2 cups (320 g/11.28 oz) unbleached all- purpose flour

1/2 cup (45 g/1.6 oz) unsweetened desiccated coconut, toasted

21/4 teaspoons (11 g/0.4 oz) baking powder

1 teaspoon (5 g/0.17 oz) baking soda

3/4 teaspoon (2.25 g/0.08 oz) kosher salt

3/4 cup (177 g/6.2 oz) tofu water (see page 188)

3/4 cup plus 2 tablespoons (140 g/5 oz) liquid coconut oil

3/4 cup plus 2 tablespoons (210 g/7.4 oz) soy milk

11/4 cups (375 g/13.2 oz) maple syrup

1 tablespoon (15 g/0.5 oz) vanilla extract

1 tablespoon (15 g/0.5 oz) coconut extract

11/8 teaspoons (5.6 g/0.2 oz) apple cider vinegar

Vegan Cream Cheese Frosting


1/2 cup (45 g/1.6 oz) unsweetened desiccated coconut, toasted

Make the cake layers

  • Preheat the oven to 325°F. Coat two 9- inch round cake pans with non-stick cooking spray and set aside.
  • In a large bowl, gently whisk together the flour, toasted coconut, baking powder, baking soda, and salt until combined.
  • Form a well in the centre of the dry ingredients. Add the tofu water, coconut oil, soy milk, maple syrup, vanilla and coconut extracts, and vinegar to the centre. Gradually whisk together the liquid and dry ingredients until blended.
  • Evenly divide the batter between the prepared cake pans and bake for 18 to 22 minutes, until the tops of the cakes are golden and a toothpick inserted into the centres of the cakes comes out clean.
  • Cool the layers in the pans on wire racks for 15 minutes, then invert them onto the racks and cool completely.

Frost and garnish the cake

  • Place one of the cake layers on a cardboard cake round or serving plate. Frost the top of the cake with a layer of the frosting, bringing it right to the edge of the cake.
  • Top with the other cake layer and frost the top and sides of the cake with the remaining frosting. Pat the toasted coconut around the sides of the cake.
  • Serve the cake at room temperature. Store, loosely covered, in the refrigerator for up to a week.

Hungry for more? Get your copy of Vegan Divas Cookbook for more vegan recipes.