{"id":483,"date":"2009-06-24T14:50:00","date_gmt":"2009-06-24T14:50:00","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=483"},"modified":"2015-11-20T21:34:37","modified_gmt":"2015-11-20T21:34:37","slug":"fat-free-vegan-lemon-cake-with-banana","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/fat-free-vegan-lemon-cake-with-banana\/","title":{"rendered":"Fat-free Vegan Lemon Cake with Banana Butter Topping"},"content":{"rendered":"

\"Fat-free <\/picture><\/p>\n

I\u2019ve seen banana cake with lemon frosting but how about swapping them around? And so, I made lemon cake with banana butter topping. It was delicious!<\/p>\n

The recipe is fat-free (apart from natural fat from the bananas), so I could enjoy with a little bit less guilt! You can prepare the banana topping in advance and keep it in the fridge. I usually do this when I have overripe bananas. It usually stays for up to a week in an air tight container. I\u2019ve never frozen banana butter before but I\u2019m sure it should be fine in the freezer too.<\/p>\n

Banana butter kept in the fridge might become too firm to spread; to loosen just add 1 tablespoon water and pop in the microwave for 30 seconds or so. I\u2019ve used demerara sugar for the cake which is why it turned out brown. You can use white sugar if you wish for a lighter colour cake but the apple puree will still add some browness.<\/p>\n

Ingredients <\/strong>(8 servings):
\n
\nBanana Butter:<\/strong>
\n6 large bananas
\n3 tablespoons soft brown sugar (or demerara)
\nWater<\/p>\n

Cake:<\/strong>
\n1 large lemon (juice and rind)
\n1 \u00bd cups all purpose flour
\n1 cup demerara sugar
\n1 tablespoon baking soda
\n1 apple
\n1 tablespoon vinegar (I used rice vinegar)
\n1 tablespoon vanilla
\nWater<\/p>\n