This vegan banoffee cake is made with two layers of moist banana cake, frosted with whipped vanilla buttercream and filled with gooey caramel sauce, crushed banana chips and fresh banana slices. It’s the ultimate banoffee cake, which is unbelievably vegan, no-egg and no-dairy!
This recipe has been made in collaboration with Natures Charm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Banoffee Cake
This Banoffee Cake is the definition of DREAMY. I mean, I’ve actually had dreams about this cake, it’s that good! Layers of the most moreish banana sponge, creamy vanilla buttercream, swirls of caramel, banana chips, fresh banana slices…. you name it! It’s made with simple ingredients, and it’s really easy to make, you would never tell it’s actually vegan! I served it to my non vegan friends and neighbors and they all said the same thing ‘WOW!!!’. Thats a good sign, right?!
If you love banana, caramel and all those good things, you are absolutely going to LOVE this cake. It’s great for birthdays, events, special occasions or any occasion in need of a EPIC, DELICIOUS AND DARN RIGHT GLORIOUS CAKE! Enjoy friends!
What is banoffee?
The name consists of the two main ingredients, “banana” & “toffee”. Banoffee is an English pie that has a buttery biscuit base, filled with a toffee sauce, fresh banana slices with whipped cream and grated chocolate on top. If you’ve never tried this combination, you’re really missing out!
Looking for more Banoffee recipes, check out my No-Bake Banoffee Cheesecake, Easy Vegan Banoffee Cupcakes, and Mini Vegan Banoffee Pies. Also check out my popular Vegan Banana Muffins!!!
Why you’ll love this banoffee cake:
- 100% vegan, not like anyone would be able to tell!
- The banana cake is super easy, made in one bowl and comes together with a hand whisk or spoon (no electrics needed).
- Great for using up up those brown bananas sitting on your worktop.
- You can use store bought or a homemade vegan caramel sauce. I used store bought for ease.
- It’s frosted with a delicious whipped vanilla buttercream.
- Filled with fresh bananas slices AND banana chips for crunch.
- Small batch are always cute and so much fun.
- It’s a great cake for getting kids to help make and decorate!
What makes this the BEST vegan banoffee cake?
I don’t just throw the word ‘best’ out there, a recipe has to be mind blowing and ultra delicous for me to use it. This recipe is literally perfection, from the banana cake all the way to the swirls on top, it’s just scrumptious. The cake has lots of mashed up banana which helps to keep it super moist. The buttercream then contains vegan condensed milk and coconut cream which make it SOOOO smooth, it’s like eating a vanilla cloud.
If you didn’t think it could get better… be prepared to be astonished. The caramel is a vegan coconut based caramel from the brand Natures Charm. I love all their products but personally, their caramel sauces have a special place in my heart. It adds a richness and sweetness to the cake along with being sticky, gooey and damn right delicious!!! It really gives the taste and feel of a banoffee dessert.
Ingredients you’ll need:
This banoffee cake is super easy, using ingredients that you may already have in your kitchen cupboards / pantry. If not, don’t worry… I’ve listed them below for you to jot down on your shopping list for your next shopping trip. You can find the quantities including the full method and ingredients list in the recipe card at the bottom of the page.
- Dairy-free milk – You can use any dairy-free milk, but soya works best!
- Apple cider vinegar
- Bananas – Fresh slices of banana and mashed banana.
- Banana chips – Some whole and crushed up for filling & decoration.
- Self raising flour
- Caster sugar – A fine white sugar works perfect.
- Baking powder + bicarbonate of soda – These raising agents help the cake rise and become super fluffy.
- Sunflower oil – A neutral oil works best in this recipe.
- Dairy-free butter – Block butter help the buttercream say thick and stable. My go-to is Flora Plant Block.
- Natures Charm Oat Whipping Cream
- Natures Charm Condensed Milk
- Icing sugar – Sieve to remove any lumps.
- Vanilla extract
- Natures Charm Butterscotch Caramel Sauce
How to make a vegan banoffee cake
This is the kind of cake that will have your friends and family questioning if you even made it, it’s THAT good! Serve it with a cup of coffee or tea on a sunny Spring / Summers day. You can find the full written recipe and ingredients in the recipe card at the bottom of the page.
- Cakes / sponges
Mix together the milk and vinegar. Set aside for 5 minutes, this creates a vegan buttermilk. In a separate bowl, sift together the flour, sugar, baking powder and bicarbonate of soda. Add the oil and mashed banana into the buttermilk. Add the wet into the dry ingredients and mix to combine.
- Bake
Divide the batter equally into the lined baking tins and bake the cakes until golden brown, risen and a skewer inserted into the centre comes out clean and the cakes are springy to the touch. Allow them to cool fully before filling and frosting.
- Stacking and frosting
In a bowl, whisk the butter until pale and creamy. Add in the whipping cream, condensed milk, icing sugar and vanilla extract. Whip until light and fluffy. Once the cakes are cold, stack and fill the cakes with the buttercream, adding in swirls of the caramel, fresh banana and crushed banana chips. Place the second cake on top, then crumb coat and chill until firm. Once chilled, give the cake a final coat of buttercream. Pipe a swirl of buttercream around the top edge border of the cake.
- Decoration
Add a puddle of the caramel sauce on-top of the cake in the middle, spreading it out. Finish with some whole banana chips places around the swirl then sprinkle over some crushed banana chips.
- Serve
Slice with a sharp knife, serve and enjoy!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Banoffee Cake
- Total Time: Overnight
- Yield: 8 1x
- Diet: Vegan
Description
This vegan banoffee cake is easy to make, moist, and delicious. It’s topped with a vanilla buttercream, caramel sauce, and bananana chips.
Ingredients
Ingredients for the cake
- 240ml of dairy-free milk (soya works best)
- 1 teaspoon of apple cider vinegar
- 300g of banana (mashed)
- 210g of self raising flour
- 150g of caster sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 60ml of sunflower oil
Ingredients for the buttercream
- 300g of dairy-free butter (room temperature)
- 50g of Natures Charm Oat Whipping Cream
- 1 tablespoon of Natures Charm Condensed Milk
- 400g of icing sugar
- 1 teaspoon of vanilla extract
Ingredients for decoration and fillings
- 1 fresh banana (slices)
- Natures Charm Butterscotch Caramel Sauce
- 80g of banana chips (whole and crushed)
Instructions
Method (Cake)
- Preheat your oven to 180°C fan and line two 8 inch loose base / push up cake tins with greaseproof paper. If you don’t have 2 cake tins you will have to bake the cakes separately. Just cover the unused batter with a damp tea towel until you’re ready to use it.
- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
- Mash the banana in a bowl until fully mashed, no lumps remaining.
- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
- Add the oil into the ‘buttermilk’ along with the mashed banana and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix.
- Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.
- Pop the cakes into the centre of the preheated oven and bake for around 25-30 minutes. You will know they are done when you put a knife or skewer in to the centre of the cake and it comes out clean and they are springy to the touch. They may be little wet inside due to the banana but when fully baked, the skewer will come out 99% clean.
- Place the cakes on a cooling rack and allow to cool slightly before removing them from the tins. Leave the cakes to cool fully on the cooling rack. Once cool, pop them into a sealed container to keep them fresh before frosting.
Method (buttercream)
- In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Add in the whipping cream and condensed milk and whip to combine.
- Sift in the icing sugar and add in the vanilla. Whip on high speed for around 10 minutes to incorporate it. Add a splash of dairy-free milk if needed. If the frosting is too thick, add some more chunks of butter. if it’s too soft, add more icing sugar. You want it smooth, creamy and airy.
- Transfer some of the plain white buttercream into a piping bag fitted with a medium round tip nozzle, set aside.
Method (assemble the cake)
- Place one of the cakes on a serving plate or cake stand. Dollop or pipe some of the buttercream on the top and spread out until even using an off-set spatula or pallet knife.
- Add a swirl of caramel sauce, and top with some fresh banana slices and a sprinkle of crushed up banana chips, then place the second cake layer on top. Press it down gently so it sticks. Coat the whole cake with a thin layer of buttercream. This creates a crumb coat.
- Place the cake into the fridge to set for 15-20 minutes. You want the buttercream to be firm, this will make the final coat and applying the decorations easier.
- Remove the cake from the fridge and apply a second/final coat.
- Transfer any left over buttercream into a piping bag fitted with a star tip nozzle.
- Pipe a decorative swirl to the top edge of the cake.
- Fill the middle of the cake with a puddle of caramel sauce.
- Decorate with some banana chips and crushed banana chips.
- Slice and enjoy!
Notes
To store: Store this cake in a sealed container in the fridge. Best eaten within 3 days of making.
Remove from the fridge and leave at room temperature for 15 minutes before serving.
Un-iced cakes can be stored in a sealed container at room temperature for 1 day (as the banana can go brown if left out for too long).
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Cakes and layer cakes
- Method: baking
- Cuisine: British
