By Willa Tellekson-Flash, Well+Good
French-inspired café Maman and vegan baker extraordinaire Erin McKenna recently joined forces—and their union of course had a delicious outcome: gluten-free, vegan banana chocolate marble teacake.
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The bakery-cafe already has the consciously sourced ingredient
thing down (Maman updates its menu seasonally to, as co-founder Elise
Marshall explains, “incorporate the freshest seasonal ingredients”), so
it was only natural that the next step was offering their very first
gluten-free option.
But the home of the matcha croissant couldn’t have just any
wheat-free pastry (after all, the French take baking seriously), which
is why Marshall and her two other co-founders turned to the gluten-free
guru and founder of Erin McKenna’s Bakery—the (cupcake) artist formerly
known as Babycakes—to concoct the perfect recipe. The result? Not-your-average gluten-free dessert.
The teacake (which also happens to be vegan) uses bananas and agave for balanced sweetness, and a garbanzo and fava bean flour for a soft, yet slightly dense crumb. The
recipe fits right in amongst Maman’s family-inspired options since
McKenna—one of 12 children—and her mom found special time amidst a
hectic household to connect in the kitchen. “Our
favorite thing to make was her banana marble cake, and when I realized I
could no longer eat gluten and dairy it was one of the first things I
knew I’d miss,” McKenna says. She created the teacake recipe in honor of
her own maman‘s delicious recipe, making sure she got the gluten-free version just right.
[post_ads]The menu addition, which officially launched last week and is
available by the slice or, via special order, the loaf, is only one
piece of Maman’s exciting growth. The bakery and to-go spot that started
with a cozy storefront in SoHo is turning into a downright mini-empire,
having recently opened its fourth New York City location—and first
Brooklyn one—in Greenpoint (other spots include Tribeca and NoLita). And
that’s not all: Come September 24, they’ll be rolling out brunch
service at the outer-borough cafe.
And while it’s the perfect setting to enjoy the teacake, McKenna
shared with Well+Good her recipe so that you can make it anytime,
anywhere.
Whether you’re gluten-free, vegan, or just love a good pastry slice
for an afternoon snack, McKenna’s banana chocolate version is sure to
deliver. Keep reading for the recipe!
Erin McKenna x Maman’s Banana Chocolate Marble Teacake
- Serves 10
- Ingredients
Banana Batter
1 cup Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp xanthan gum
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup melted unscented coconut oil, plus more for pan
1/3 cup agave nectar
1/3 cup rice milk
2 tsp vanilla extract
1 cup mashed banana
Chocolate Batter
1/2 cup brown rice flour
2 Tbsp potato starch
1 Tbsp arrowroot
1/4 cup refined sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum
1/4 tsp salt
1/4 cup melted unscented coconut oil
1/4 cup applesauce
1 tsp vanilla extract
1/4 cup water
1. Preheat the oven to 325°F. Lightly coat one 7x4x3-inch loaf pan with oil. Set aside.
2. In a medium bowl, whisk together the
dry ingredients for the banana batter. Add the oil, agave nectar, rice
milk, and vanilla directly to the dry ingredients. Stir until the batter
is smooth. Using a plastic spatula, gently fold in the bananas just
until they are evenly distributed throughout the batter. Set aside.
3. In a separate bowl, whisk together the
dry ingredients for the chocolate batter. Add oil, applesauce, vanilla,
and hot water directly to dry ingredients. Stir until batter is
smooth.
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4. Pour the banana batter into the
prepared pan, then pour the chocolate batter over it. Then, using a
spoon, swirl the chocolate batter into banana batter. Bake on the center
rack for 50 minutes, rotating the pan 180 degrees after 25 minutes. You
will know it’s done when the center of the teacake bounces slightly
when pressed and a toothpick inserted in the center will come out clean.
Remove from the oven.
5. Let the teacake stand for 30 minutes. Gently run a
knife around the edge of the cake, cover the top of the pan with a
cutting board and flip over. Carefully lift the pan away and re-invert
the it onto another cutting board. Either cut and serve warm, or wait
until it is completely cool before storing. Cover the uncut teacake with
plastic wrap and store at room temperature for up to three days.
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