Vegan Caramelised Upside Down Banana Cake
A moist banana upside down cake with a sticky caramel sauce running through the sponge.
Ingredients
- 120 g Plain flour
- 240 g Self raising flour
- 2 tsp Baking powder
- 150 g Caster sugar
- 7 Banana's
- 1 tbsp Apple cider vinegar
- 250 ml Oat milk
- 1 tsp Ground ginger
- 1 tsp Ground Cinnamon
- 165 g Vegan butter
- 250 g Light brown sugar
Instructions
- Preheat the oven to 160°C fan/180°C/gas mark 4.
- Sieve the flours, baking powder, caster sugar, ground cinnamon and ground ginger in a bowl.
- In a separate bowl, mix the oat milk and apple cider vinegar. Set aside for 5 minutes to create a vegan buttermilk.
- In another bowl mash the 3 bananas until they form a puree.
- Pour the oat milk mixture and banana puree into the flour/spice mix and whisk together until a thick cake batter is formed.
- In a saucepan melt together the vegan butter and light brown sugar until a thick sugar paste is formed.
- Line a 9 x 13 inch cake tin. Pour the sugar paste into the cake tin. Top with the remaining bananas which are cut in half lengthways.
- Spread the cake batter on top of the bananas and place in the oven to bake for 35-40 minutes.
- Once baked, flip out onto a plate so the caramel sauce and bananas are on the top.