Chocolate Banana Cake 朱古力蛋糕
For this Vegan & Gluten-free chocolate banana cake, we substituted eggs with smashed banana this time. We are also able to lower the use of monk fruit sugar due to the natural sweetness of the banana, so it’s a win win situation! Don’t be too surprised! We lowered the amount of sweetness level up to a point where we only used 1/5 of the sugar level in original recipe! Amazing isn’t? We used plant based cream without adding any sugar, butter nor icing sugar! The cream is very light and creamy. It makes you cannot resist to take few more bites! Main Ingredients: - Cacao powder, gluten free flour, rice milk, coconut sugar, vegan cream.
In the (unlikely) event that you have to store your unfinished dessert in the fridge, we recommend keeping it in the fridge with our packaging to keep it as fresh as possible.
Reheating Tips
For cupcake/cake, please allow it to come to room temperature before serving.
For madeleines/muffin/bread, you can:
i. Reheat the foil wrapped pastry in the oven; OR
ii. Steam it! Yes, you read it correctly—STEAM. This traditional Chinese cooking skill will keep our bakeries pleasantly chewy. We received so many positive comments for this reheating method, It's your turn to try it!