{"id":252668,"date":"2024-06-17T14:00:00","date_gmt":"2024-06-17T14:00:00","guid":{"rendered":"https:\/\/news.republicofgreen.com\/vegan-miso-caramel-upside-down-banana-cake\/"},"modified":"2024-06-17T16:47:11","modified_gmt":"2024-06-17T16:47:11","slug":"vegan-miso-caramel-upside-down-banana-cake","status":"publish","type":"post","link":"https:\/\/news.republicofgreen.com\/vegan-miso-caramel-upside-down-banana-cake\/","title":{"rendered":"Vegan Miso-Caramel Upside-Down Banana Cake"},"content":{"rendered":"
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Make extra of this luxurious, sweet-and-salty caramel sauce from The Vegan ABCs Cookbook<\/em> to drizzle over apples, ice cream sundaes, or to swirl into brownie batter.<\/p>\n For the miso caramel sauce:<\/strong> For the banana cake:<\/strong> What you need:<\/h2>\n
1 cup sugar
\u00bc cup cold water
\u00bd cup reduced-fat unsweetened coconut milk
2 tablespoons white miso
2 teaspoons vegan butter\u2028
\u00bc teaspoon salt<\/p>\n
2 tablespoons ground flaxseed
6 tablespoons water
\u00bc cup miso caramel sauce (see recipe above)
3 ripe bananas, sliced lengthwise
1\u00bd cups flour
1 teaspoon baking soda\u2028\u2028
1 teaspoon lemon zest
\u00bd \u2028teaspoon salt
1 cup plain unsweetened vegan yogurt
1 cup sugar
\u00bd cup sunflower oil\u2028\u2028
1 tablespoons lemon juice
2 teaspoons vanilla extract<\/p>\n<\/div>\nWhat you do:<\/h2>\n
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