The daughter of Mr.'s sister, who I should call my niece or nephew, and I'm stupid, she's a complete vegetarian, she doesn't even eat dairy and egg products.After my sister ate the birthday cake I made for my grandfather, she assigned me the task of making this all-vegetarian cake.It was very challenging for me to design a vegetarian birthday cake in two weeks, first to find a recipe for a vegetarian cake embryo, and I found that there were very few of them, but basically it was coconut milk instead of milk, coconut oil instead of butter, so I thought of a banana muffin cake, and I improved it, and the first time I made an eight-inch layer, and it completely cracked, and the second time I improved the temperature to make a paper cup cake, and after a few trials, the cake embryo finally worked, and I started thinking about how to make it, and I found a recipe for a coconut cream, and I made a piece of sugar, and then I wanted to make a fruit mirror, but this cake had a lot of air holes, and it wasn't very good.So I had to work hard to find a way to do it, and I finally found a way to do it, and I did it successfully.Think about it, that's why I love cooking and baking, to satisfy the family!

WHAT YOU NEED

Ingredients

375 grams of wheat flour
10 grams of flour
1 gram of salt
175 grams of sugar
375 grams of ripe bananas
60 ml of coconut milk
Coconut oil (vegetarian butter) 125 ml
Lemon juice (white vinegar) 22 ml
2 ml of herbs
Chocolate cream in moderation
180 grams of coconut milk
100 grams of sugar
40 grams of cocoa powder
4 grams of gelatin powder
20 grams of ice water (used to boil gelatin powder)

How TO MADE A wholly vegetarian cake - chocolate banana cake

Steps 1 to 4

1. This is coconut oil, extracted and heated in a microwave to melt.

2. Add banana, coconut milk, lemon juice, vanilla extract, and melted coconut oil to the stirring bowl, stirring slowly in the blender until mixed evenly.

3. The flour bubbles are ground and the salt is sifted, and the sugar is mixed evenly, poured twice into the banana paste, stirred evenly at low speed until fluffy.

4. Pour into an eight-inch cake mold, shake it a few times, and flatten the top with a razor blade.

Steps 5 to 8

5. Because I'm going to make a layered cake, I'm going to use six inches of cake paste in an eight-inch cake mold, so the cake is thinner.

6. Preheat the oven to 180 degrees, bake for 40-45 minutes, in the last few minutes pay attention to the color, the top is slightly yellow, insert a toothpick in the middle and clean it out.

7. I forgot to take a picture when I was baking, the last time I used a picture, I think the paper can't be used, or it's better to take a picture.

8. After baking, it dries out of the mold, and I went to the top because I wanted to make chocolate dough.

Steps 9 to 12

9. This cake will have air holes in it, but the cake is wet.

10. Brush off the excess cake crumbs.

11. Place the cocoa powdered coconut milk sugar in the pot, heat it on medium and low heat until the sugar melts, continue stirring until the chocolate sauce boils, thickens, and is removed from the fire.

12. Gelatin powder is melted in ice water.

Steps 13 to 16

13. Pour into the chocolate sauce, use the remaining heat to melt thoroughly and stir evenly

14. The chocolate sauce is sifted to remove all the bubbles, and the ice cubes are placed in a stainless steel bowl, and the water is stirred until it is thick, dense, but still flowing.

15. Turn the cake upside down, turn the bottom up, so there are no air holes, put it on the shelf, put the cushion on the bottom and catch the flowing chocolate sauce.

16. The chocolate sauce is poured over once, with a spoon on the side and a spoon on the back.

17. The chocolate sauce is left on the shelf for a while to solidify, then placed in the refrigerator to be refrigerated.

18. Put the raspberries on the decoration, and it's ready to eat.

19. It's even more tempting to add a little sugar powder to the raspberries.

20. Another one.