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Fat-free Vegan Lemon Cake with Banana Butter Topping

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This delightful lemon cake topped with a rich banana butter is a delicious twist on classic flavours. Light and nearly fat-free, it’s perfect for any occasion.

A slice of lemon cake with banana butter topping

I’ve seen banana cake with lemon frosting, but how about flipping the script? So, I made a lemon cake with a luscious banana butter topping. The result? Absolutely delicious!

This recipe is virtually fat-free (aside from the natural fats in the bananas), allowing for indulgence with less fat, if that’s what you’re looking for. You can prepare the banana topping ahead of time and store it in the fridge. I often do this when I have overripe bananas on hand. It typically lasts up to a week in an airtight container. While I haven’t tried freezing banana butter before, I believe it should freeze well.

If the banana butter becomes too firm in the fridge, simply add a tablespoon of water and warm it for a few minutes to loosen it up. I used demerara sugar for the cake, which gave it a rich, brown hue. If you prefer a lighter-colored cake, you can use white sugar, though the apple puree will still impart a slight brownness.

Yield: 8 servings

Lemon Cake with Banana Butter Topping

Lemon Cake with Banana Butter Topping

This delightful lemon cake topped with a rich banana butter is a delicious twist on classic flavours. Light and nearly fat-free, it's perfect for any occasion.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

Banana Butter

  • 6 large bananas
  • 3 tablespoons soft brown sugar (or demerara)
  • Water

Cake

  • 1 large lemon (juice and rind)
  • 240 g (1 ½ cups) all-purpose flour
  • 200 g (1 cup) demerara sugar
  • 1 teaspoon baking soda
  • 1 apple
  • 1 tablespoon vinegar (rice vinegar works well)
  • 1 tablespoon vanilla
  • Water

Instructions

Make Banana Butter

  • Peel and slice the bananas, then mash them lightly.
    1. In a non-stick pan, cook the bananas with the sugar over medium heat until light brown, stirring occasionally and mashing as needed, about 15 - 20 minutes.
    2. Add water if the mixture becomes too dry, aiming for a spreadable consistency. Set aside.

    Prepare the Cake

    1. Preheat the oven to 180°C (350°F).
    2. In a mixing bowl, combine flour, sugar, and baking soda.
    3. Peel and chop the apple, then puree it in a measuring cup using a hand blender.
    4. Grate the lemon rind into the measuring cup.
    5. Add the lemon juice to the same cup. Add water if needed to make up to 1 cup of liquid.
    6. Pour the puree mixture into the bowl with the dry ingredients.
    7. Add vanilla and vinegar, mixing well. The mixture will foam slightly.
    8. Pour the batter into a lightly greased 11-inch (28 cm) pie pan.
    9. Spread the banana butter on top, using a fork to create a pattern if desired.
    10. Bake for 25 minutes or until the center is dry.

    Did you make this recipe?

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    © Teenuja Dahari - veganlovlie.com
    Cuisine: World / Category: Dessert

    The image on this post has been updated. Below is the older image that I’ve left in, in case you came to the blog through it from somewhere on the internet.

    vegan lemon banana cake slice

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    Comments

    1. Ann says

      OMG! the pic looks awesome and just mouth watering. I’m going to make this soon and will courtesy you for the recipe :))

      Reply

    19. Punk With a Palate says

      Hello miss Lovie…I hope that with all your other messages you get this…I am also a blogger and I am doing a few weeks of alternative diet lifestyles. I have been going veg this week and next I am going vegan. I have a blog as well and I would love to post any tips or advice you have. Just e-mail me if you are intrested…and keep up the great blog…thanks! LM

      Reply

    21. Mjolnir says

      Thanks for the recipe! I don’t think my bananas were ripe enough but it still turned out well! The lemon cake is just amazing!

      Reply

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