Low FODMAP Banana Cake with Lemon Icing

Steps

1. 1Preheat the oven to 170ºC / 340ºF bake function. Grease and line a 25cm (10inch) round cake tin with baking paper. If the dairy free spread (olive oil spread or butter) isn't at room temperature, soften it slightly in the microwave for 10 seconds (you want it soft enough that you can press your finger in easily but not melted). Add the dairy free spread and sugar to a large bowl and mix using egg beaters or a cake mixture until it is creamy and fluffy. Add in the vanilla and then the eggs, one at a time until well mixed.
2. 2Mash the bananas until you have two cups. Zest and juice the lemon. Place the zest to one side for the icing. Measure out 2 teaspoons of lemon juice and save the rest of the lemon juice for the icing. Mix the banana and the lemon juice through the wet mixture.
3. 3In a cup dissolve the chia seeds with 1 tablespoon of boiling water. Stir until the mixture becomes gluggy. Then stir through the wet mixture - if using guar or xanthan gum instead add it now (this will help hold the baking together like gluten does in normal baking).
4. 4Heat the low FODMAP milk in the microwave until warm (about 20 to 30 seconds on high). Then mix the baking soda into the warm rice milk. Fold through the wet mixture.
5. 5Sift the gluten free all purpose flour into a large bowl and stir through the baking powder. Tip the dry mixture into the wet mixture and stir until it is well combined (you can use a cake mixer if you have one).
6. 6Pour into the cake tin and place in the middle rack of the oven. Cook for 45 to 60 minutes until the top is golden and the cake feels spongy to touch. To check the cake is fully cooked, push a wooden skewer through the center of the cake and if it comes our clean the cake is ready.
7. 7Allow the cake to cool before icing.
8. 8To make the icing place the confectioners sugar (powdered sugar) in a large bowl. Soften the dairy free spread (olive oil spread or butter). You want it soft enough that you can press your finger in easily but not melted (if it's melted start again as the icing will fail). Add the dairy free spread to the confectioners sugar (powdered sugar). Start mixing then add 1 tablespoon of lemon juice (you put this aside earlier). Mix the icing until smooth. If the mixture isn't wet enough (it should look like creamy butter) add another 1/2 tablespoon of lemon juice.
9. 9Ice the cake and sprinkle with the lemon zest you put aside earlier.
10. 10To serve cut the cake into 16 pieces by cutting the cake into quarters and then each quarter into four pieces. Enjoy!