Ingredients for Vegan Banana Upside Down Cake
- 1/2 cup brown sugar
- 2 tablespoons lemon juice
- Vegan Margarine
- Pecan Halves
- Firm Bananas
- Bananas
- Raw Sugar
- Soymilk
- Egg
- Vanilla
- Oil
- All Purpose Flour
- Baking Soda
- Baking Powder
- Sea Salt
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How to Make Vegan Banana Upside Down Cake
- In a small saucepan, combine 1/2 cup brown sugar, 2 tablespoons lemon juice, and 1/4 cup vegan butter substitute.
- Bring to a boil over medium heat.
- Reduce heat to low and simmer, without stirring, until the sugar is completely dissolved and the mixture is slightly thickened (about 5 minutes).
- Pour 1/2 of the caramel mixture into a greased 9-inch cake pan, spreading evenly.
- Evenly distribute 1/2 cup chopped nuts over the caramel in the pan.
- Slice two medium bananas into 1/2-inch thick rounds.
- Pour the remaining caramel mixture over the banana slices in a bowl and toss gently to coat.
- Arrange the coated banana slices in a circular pattern on top of the nuts in the cake pan.
- In a medium bowl, whisk together the wet ingredients: 1 cup unsweetened applesauce, 1/4 cup unsweetened almond milk, 1 teaspoon vanilla extract, and 1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg).
- In a separate bowl, whisk together the dry ingredients: 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter over the arranged bananas in the cake pan.
- Preheat oven to 350°F (175°C).
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Run a knife around the edges of the cake to loosen it.
- Carefully invert the cake onto a serving plate.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
191g
Fat
6g
Carbs
27g
