Vegan Banana Pudding
- Prep Time: 15 mins. + overnight chilling
- Cook Time: 25 mins.
- Total Time: 40 mins. + chilling time
- Yield: 6 portions
Ingredients:
Vanilla cream
1 cup unsweetened plant based milk
160 ml can of coconut cream (about 1/2 cup)
3 tbsp organic corn starch *
1/3 cup maple syrup
1 tbsp vanilla extract
Cake Batter**
1 box Simple Mills Vanilla Cake Mix
1/2 cup mashed ripe banana
1/3 cup water
2 tbsp avocado oil
1 tbsp vanilla extract
2 bananas, sliced
Vegan whipped cream, optional
Instructions:
One day before serving
PREPARE the vanilla cream by adding all its ingredients into a saucepan and whisk until smooth.
TURN ON the heat and bring to a simmer, whisking from time to time to prevent from sticking.
COOK for 5-8 minutes or until thick and creamy, whisking constantly.
REMOVE from the heat and let cool completely before transferring into an airtight container and chilling overnight in the fridge.
PREPARE the cake by adding all cake ingredients into a bowl and mixing until smooth.
GREASE a 9-inch pan with oil and preheat oven to 350ºF.
TRANSFER cake batter into the pan and bake for 25 minutes or until a toothpick comes out clean when inserted.
LET COOL then cover and refrigerate overnight with the cream.
On the day of serving
REMOVE cake and vanilla cream from the refrigerator. Transfer vanilla cream into a bowl and whisk until smooth again, either by hand or using a mixer. Set aside.
CUT half of the cake into small cubes.
DIVIDE cake chunks among 6 small mason jars. Top with banana slices and vanilla cream.
GARNISH with vegan whipped cream, extra sliced bananas and a little crumble of cake.
ENJOY immediately or keep in the fridge for up to 3 days.
Tips:
* You can substitute corn starch with equal amounts of arrowroot powder, although the pudding might be a little less firm.
** These measurements are for an entire cake, which you will only use half of in this recipe. If you want to make enough cake only for the 6 servings of this recipe, use only 165g of Simple Mills Vanilla Cake Mix.