Lemon Sultana Cake

A gluten-free vegetarian cake made with mashed banana, lemon, and oats, naturally sweetened with sultanas and baked until golden.

Vegetarian Gluten-Free Dessert Wheat-Free Nut-Free No Added Sugar

Estimated Nutrition

Calories

364.3

kcal / serving

2185.5 kcal total

Carbs

34.4g

per serving

206.4 g total

Fat

22.6g

per serving

135.8 g total

Protein

5.7g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

2.5

Baking Powder

Wheat-free and gluten-free

Potato Flour

Or cornflour

Dairy

piece

Egg

Large; optional alternative provided

Fruits

150

Banana

Peeled and mashed

piece

Lemon

Juice and rind only

100

Sultana

GrainsCereals

120

Rolled Oats

Pulverised in a food processor

OilsFats

120

Coconut Oil

Virgin; or dairy-free margarine

Method

Preheat the oven to 180°C and line a 15cm cake tin with greaseproof paper.

Soften the coconut oil in a microwave and beat it with the mashed banana.

Beat in the lemon rind, lemon juice, and the pulverised oats.

Stir in the eggs and the flour if choosing the egg version.

Sieve the baking powder with the flour and stir into the mixture if not using eggs.

Stir the sultanas into the mixture and mix thoroughly.

Spoon the batter into the tin and bake for 30 to 35 minutes.

Test with a skewer and let the cake cool in the tin before removing.