iEat Green - 09/05/13

My guest this week is Barbara Shinn, the co-owner of Shinn Estate Vineyards in Mattituck. I met Barbara at the beginning of the summer, when I visited the North Fork and tasted her delicious, sustainably produced, organic wine. Growing grapes organically on Long Island is a challenge, but Barbara and her husband, David, are not only doing it, they are doing it using sustainable, biodynamic techniques! 

GF, Vegan Banana Custard Cake with Chocolate Mousse Frosting

This is a double recipe for a large cake for 25-30 people
Pre-heat oven to 350 degrees
4 cups Gluten-Free Flour Mix- (I use a variety of GF flours)
1 ½ cup shredded, unsweetened coconut
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt
1 cup maple syrup
½ cup coconut oil
1 can coconut milk
½ cup water
1 Tbs. vanilla extract
4 t. apple cider vinegar
8 bananas

Cake
In a large bowl, combine the flour, coconut, baking powder, baking soda and salt.
In a food processor, pulse the bananas until smooth. Add the coconut oil, maple syrup, coconut milk, water, apple cider vinegar and vanilla, and mix thoroughly, scraping down the sides of the food processor, to incorporate. Using a large whisk, add the banana mixture to the dry ingredients, and mix until thoroughly combined. Lightly grease a 12” inch round baking pan, and line the bottom with a round piece of parchment paper.

Fill with batter and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Cool completely before frosting.

Mousse Frosting
2 cakes soft tofu
2 cups vegan, organic choc chips
½ cup maple syrup
1 t. vanilla
Clean out food processor and dry completely. Melt choc chips in double boiler or microwave, stirring until smooth. Let cool. In food processor, combine tofu, vanilla and maple syrup. Mix until smooth. Add chocolate and mix until combined.

Assemble the Cake
Cut the cake horizontally, creating 2 layers. Slide a large round piece of cardboard or use 2 spatulas, to remove the top layer. Cover the bottom layer with the mousse frosting.. Return the top layer, and place on top of the bottom layer. Now frost the top and sides of cake. Decorate with Raspberries