If you’re looking for a ultra moist, light and fluffy banana cake, you’ve found it! Vegan Banoffee Sheet Cake with a moist banana sponge cake, a layer of homemade caramel sauce, sliced banana topped with whipped cream and dark chocolate shavings. It’s super easy to make, vegan and absolutely delicious!
Vegan Banoffee Sheet Cake
Got a bunch of super ripe bananas sitting in your kitchen and you don’t know what to use them for? Don’t throw them out, make this moreish banoffee sheet cake instead. The sponge features sweet, ripe bananas, baked until fluffy and golden, topped with a layer of gooey homemade caramel sauce, paired with slices of bananas and topped with a cloud of dairy-free whipped cream. To garnish, dark chocolate is grated over top making for the ultimate banoffee pie inspired cake! It’s simple enough for a casual bake, yet special enough for Summer gatherings, birthdays or simply because you’re craving some yummy cake. One bite and you’ll understand why you NEED to bake this, this Summer!
Looking for more banana recipes? Check out my: Vegan Banana Bread Muffins, Vegan Banana Caramel Cake, Vegan Banana Cream Cookies, Mini Vegan Banoffee Cheesecakes.
Why you’ll love this recipe
- Super moist banana sponge with delicious natural banana flavour.
- Layered with a rich homemade dairy-free caramel sauce.
- Topped with fresh sliced bananas for the perfect balance of sweetness.
- 100% vegan, made without eggs or dairy.
- Soft, creamy and full of irresistible banana, caramel and chocolate flavour.
- Finished with light and fluffy vegan whipped cream.
- Decorated with dark chocolate shavings for an indulgent finish.
- Easy to make, great for sharing.
- Classic banoffee flavours in an easy-to-share sheet cake!
- Perfect for birthdays, gatherings and special occasions.
- A delicious vegan banoffee sheet cake that’s sure to impress all.
Layers of a vegan Banoffee sheet cake
Below is a overview of the layers of this easy vegan banoffee sheet cake. Find the full written recipe and method in the recipe card at the bottom of the page.
- Cake
The base of this vegan banoffee cake is made with soft, moist banana cake, packed with natural banana flavour and a light, fluffy crumb that creates the perfect sponge for this dessert.
- Caramel sauce
There is a layer of homemade smooth and gooey dairy-free caramel sauce, adding a sweet and buttery flavour that pairs perfectly with the banana cake and gives every bite a classic banoffee flavour and texture
- Whipped cream
The cake is finished with a thick layer of fluffy vegan whipping cream, topped with dark chocolate shavings for an elegant finish and the perfect balance of creamy, sweet, and chocolatey flavours.
Recipe tips and tricks
- Banana flavour – For ultimate banana flavour, use ripe bananas. Bananas which are yellow with brown spots (not black) are perfect as they will be super sweet and tender, perfect for baking with.
- Don’t over-mix – Avoid over-mixing the cake batter once the flour is added as this can result in a dense cake. Only mix until the dry is incorporated to keep the cake light. fluffy and tender.
- Line your baking tin – Line your baking tin with grease proof / parchment paper. This will prevent the cake from sticking in the pan!
- Prevent burning – Check the sponge a few minutes before the suggested baking time. Every oven runs different, so over baking is possible. Test the cake by inserting a tooth pick or skewer into the middle of the cake, it should come out with only a few moist crumbs.
- Allow the cake to cool – Prevent the caramel and cream from melting, decorate the cake only once the cake has cooled. Preferably, make the cake the day before, store in an airtight / sealed container, this keeps the cake super moist.
- Store – Store the cake in an airtight / sealed container in the fridge. Allow the cake to sit at room temperature for 5-10 minutes before serving to allow the cake to soften slightly.
If you make and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Additionally, thank you for your support. Furthermore, don’t forget to tag me in your photos on Instagram, TikTok, and Facebook. If you’d like to save it for later, be sure to pin this recipe using the button on the recipe card, above or below this post, or on any of the photos. Finally, happy baking!
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Vegan Banoffee Sheet Cake
- Total Time: Overnight
- Yield: 8–10 1x
- Diet: Vegan
Description
The most irresistible Vegan Banoffee Sheet Cake, with a banana sponge, homemade caramel sauce, banana slices, topped with whipped cream and dark chocolate shavings. Vegan, No-Egg, no-Dairy and easy to make.
Ingredients
Ingredients for the cake
- 250ml of dairy-free milk (soya milk works best)
- 1 teaspoon of apple cider vinegar
- 2 medium ripe bananas (mashed)
- 100g of caster sugar
- 250g of self raising flour
- 2 teaspoons of ground sweet cinnamon
- 2 teaspoon of ground all spice
- 1 teaspoon of ground nutmeg
- 1 teaspoon of ground ginger
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 70ml of sunflower oil
Ingredients for the caramel
- 1 batch of my Vegan Caramel Sauce
Ingredients for the toppings
- 3 medium sized bananas (slices)
- 230ml of dairy-free whipping cream
- Dairy-free dark chocolate (for grating)
Instructions
Method (Cake)
- Preheat your oven to 180ºC fan and line an 8 x 8 inch square cake tin with greaseproof paper. Allow the paper to hang over the tin slightly, this makes it easier to remove the cake when baked.
- 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’.
- In a small bowl, mash the bananas with a fork until mushy.
- In a large mixing bowl, sift the sugar, flour, ground spices, baking powder and bicarbonate of soda. Mix well to combine. Add the oil into the ‘buttermilk’ and whisk to combine.
- Add the wet ingredients into the dry ingredients along with the mashed banana and mix just to combine.
- Spoon the batter into the lined tin. Level it out with the back of a spoon or offset spatula.
- Place the cake into the middle of the preheated oven and bake for around 25-30 minutes. You will know it is done when you put a knife or skewer down the middle of the cake and it comes out clean and it’s springy to the touch. If batter comes off on the skewer, it needs more time to bake. To prevent burning, top the cake with some greaseproof paper then return back into the oven.
- Allow the cake to cool in the tin for 10 minutes then carefully transfer onto a cooling rack. Allow to cool fully before filling and frosting. You can even place the cake in a sealed container once cool then frost the day after. It’s a very light sponge so be careful with it when removing from the tin.
Method (caramel)
- Make a batch of my Vegan Caramel Sauce. Make sure its had time to cool and thicken. Transfer into a piping bag and snip off the tip.
- Once the cake is fully cool, poke holes in the cake, with either the back of a wooden spoon or apple corer, pipe caramel into the holes.
Method (Cream)
- In a stand mixer with balloon whisk attachment or in a bowl with a hand whisk, whisk the dairy-free cream on high speed for around 5 minutes until it holds a stiff peak. You can add in some vanilla here if preferred.
- Spoon the cream on top of the cold cake (make sure its fully cold as any heat from the cake will instantly melt the cream). Spread out using an off set spatula or the back of a spoon.
- Lastly, finish with a grating of some dairy-free dark chocolate.
- Slice the cake into squares using a shark knife.
- Serve and enjoy!
Notes
To store: Store the cake in an air tight / sealed container in the fridge. Leave the cake at room temperature for 10 minutes before serving for a moist cake. Best eaten within 2-3 days of making.
What vegan butter do you use? My go-tos are Flora Unsalted Plant Butter and Naturli Vegan Block.
What vegan cream to use? I use The Coconut Collaborative Double Cream. Be sure to use a dairy-free cream which whips up to a stiff peak.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
