Vegan Banana Mousse Cake with Nut Crunch Base
No-bake vegan cake featuring a chunky peanut, almond and oat base topped with silky banana mousse made from aquafaba. Finished with whipped coconut cream, sliced banana, and crunchy nut topping. Naturally sweetened with maple syrup and honey, this freezer cake delivers tropical flavors with satisfying texture contrast.
Ingredients
- ¾ cup roasted peanuts
- ¾ cup roasted almonds
- ½ cup roasted coconut flakes
- ½ cup oats
- 6 Tbsp maple syrup
- 2 Tbsp coconut oil, melted
- ½ tsp salt
- 3 Tbsp Pic's Big Mixgranolaequalnut-free alternative
use grain and seed-based granola
- 3 bananas, peeled, 290g after peeling
- ½ cup coconut oil, melted
- ¼ cup honey, warmed
- 2 Tbsp cornflour
- 1 tsp lemon juice
- ½ tsp vanilla extract
- ¼ tsp salt
- turmeric, pinch
- ½ cup aquafabaegg white3veganproteinadds eggs
use 3 egg whites whipped to stiff peaks instead of aquafaba
Full guide → - 1 ½ cups coconut cream, whipped
- 1 banana, sliced
- ⅓ cup Pic's Big Mixgranolaequalnut-free alternative
use grain and seed-based granola
- 3 Tbsp roasted peanuts, chopped
Instructions
- 1
Pulse peanuts, almonds, coconut flakes, oats, maple syrup, coconut oil and salt in a food processor until mixture clumps but remains chunky
- 2
Transfer to bowl and stir through Pic's Big Mix
- 3
Press firmly into base of parchment-lined 7.75" springform pan and refrigerate
- 4
Blend bananas, coconut oil, honey, cornflour, lemon juice, vanilla, salt and turmeric until smooth
- 5
Transfer banana mixture to large bowl
- 6
Whip aquafaba with electric beater or stand mixer for 5-7 minutes until thick soft peaks form
- 7
Gently fold aquafaba into banana mixture with silicone spatula until just combined
- 8
Pour filling over base and freeze for 4 hours until set
- 9
Remove from freezer 15 minutes before serving
- 10
Top with whipped coconut cream, sliced banana, Pic's Big Mix and chopped roasted peanuts
- 11
Serve cold
Tips
Whip aquafaba to soft peaks only; do not overbeat to avoid grainy texture
Remove from freezer 15 minutes before serving to allow mousse to soften slightly for best consistency
Good to Know
Store leftovers in freezer for up to 2 weeks in airtight container
Can be made up to 5 days ahead; freeze until ready to serve
Remove from freezer 15 minutes before serving and top with fresh whipped coconut cream, banana slices, Pic's Big Mix and peanuts
Common Mistakes
Overbeat aquafaba to avoid separating and creating grainy texture
Skip the freezer rest to avoid mousse not setting and collapsing when unmolded
Substitutions
Dairy-Free Swaps
Vegan Options
use 3 egg whites whipped to stiff peaks instead of aquafaba
Full guide →Nut-Free Alternatives
use grain and seed-based granola