Light vegan apple cake

Ingredients for 1 servings:

• 1 small banana(s), ripe, brown
• 150 g flour
• 100 g margarine
• 25 g sugar substitute (Xucker light)
• 20 g sugar
• Margarine for the mold
• 4 m.-sized apples, not too sweet
• 1 handful of almond flakes
• 1 dashes lemon juice
• 2 tbsp sultanas or raisins
• 1 tbsp erythritol (sugar substitute) light
• 1 ½ tsp sugar
• 1 pinch(s) cinnamon powder
• 1 shot of water
• 2 ½ tbsp applesauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

reduced sugar, with banana, for a 26 cm springform pan

This cake recipe is designed for a 26 cm springform pan. Preheat the oven to 180°C (fan/convection oven) and grease the springform pan with margarine. For the apple filling: Peel the apples, cut them into pieces, and simmer them in a saucepan with the almonds, raisins or sultanas, lemon juice, sugar substitute, sugar, cinnamon, and water for about 10 minutes. As soon as the apples are soft and slightly mushy, remove the pan from the heat and stir in the applesauce. For the pastry: Mash the banana in a bowl with a fork until pureed. If you don’t like it as aromatic and sweet, use a yellow banana. Add the flour, margarine, sugar substitute, and sugar and knead into a dough. The dough should be rather smooth. If you prefer it a little crumbly, add more flour. Cover the bottom of the pan with just over half of the pastry and form a 1-2 cm high rim. Spread the apple filling over the base. Form crumbles from the remaining pastry and spread it on top. Bake on the middle rack for about 30 minutes. Don’t forget to test with a skewer. Let the cake cool completely. Tip: It tastes best after it’s been left to sit for a day!