As I stood in my kitchen on a drizzly afternoon, the scent of ripe bananas wafted through the air, whisking me back to my childhood when my grandmother would bake banana bread. But today, I wanted something that brought that same nostalgia with a modern twist. That’s when it hit me: a Vegan Banoffee Cake! This delightful treat combines all the comforting flavors of banana and caramel with a fluffy, rich texture that will leave even non-vegans asking for seconds.
What makes this cake truly special isn’t just its sumptuous taste—it’s effortlessly simple to make. With just a handful of ingredients and no complicated techniques, it transforms into a show-stopping dessert perfect for any occasion. Whether I’m winding down after a hectic week or gearing up for a cozy gathering with friends, this vegan treat never disappoints. Dive in with me as we create this heavenly cake that’s sure to steal the spotlight and satisfy your sweet cravings!
Why is this Vegan Banoffee Cake so special?
Decadent and Delicious: This cake brings an indulgent treat to your table that’s guaranteed to impress!
Effortless Preparation: With simple ingredients and techniques, baking this delightful dessert is a breeze, even for novice bakers.
Rich and Fluffy Texture: The harmonious blend of bananas and caramel creates a moist, fluffy cake that’s irresistibly good to the last crumb.
Versatile Indulgence: Perfect for any occasion, whether it’s a casual afternoon treat or the centerpiece of a gathering, this cake meets all celebrations with style.
Crowd-Pleasing Joy: Vegans and non-vegans alike will adore this sweet sensation, ensuring everyone leaves raving about it. You can even try it with variations like nuts or chocolate chips for an extra twist!
Vegan Banoffee Cake Ingredients
Get ready to whip up a delicious Vegan Banoffee Cake with these essential ingredients!
For the Cake
- 240ml dairy-free milk – Use almond or oat milk for a delightful flavor.
- 1 teaspoon apple cider vinegar – This adds a subtle tang and helps curdle the milk for fluffiness.
- 300g banana (mashed) – Ripe bananas are best for natural sweetness and moisture.
- 210g self-raising flour – Perfect for giving the cake its airy, light texture.
- 150g caster sugar – Granulated sugar can work if you prefer a grainier texture.
- 1/2 teaspoon baking powder – Enhances the rise, making the cake light and fluffy.
- 1/2 teaspoon bicarbonate of soda – Works with the vinegar to create that perfect rise.
- 60ml sunflower oil – Light oils keep the cake moist without adding strong flavors.
For the Buttercream
- 300g dairy-free butter (room temperature) – Use a quality vegan butter for the best creamy result.
- 50g Natures Charm Oat Whipping Cream – This contributes to the lightness and consistency of the frosting.
- 1 tablespoon Natures Charm Condensed Milk – Adds sweetness and rich flavor to your buttercream.
- 400g icing sugar – Essential for that perfect sweet and creamy frosting texture.
- 1 teaspoon vanilla extract – Imparts a lovely aroma and complements the other flavors beautifully.
For the Decoration
- 1 fresh banana (sliced) – A fresh touch that enhances the visual appeal and flavor.
- Natures Charm Butterscotch Caramel Sauce – Drizzle this for an indulgent finish that brings the banoffee vibe!
- 80g banana chips (whole and crushed) – Adds a delightful crunch and extra banana flavor to your cake.
How to Make Vegan Banoffee Cake
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Preheat the oven to 180°C fan. Line two 8-inch loose base cake tins with greaseproof paper for easy removal later.
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Combine the dairy-free milk with apple cider vinegar in a bowl. Whisk until smooth and set aside for 10 minutes to curdle, creating a perfect buttermilk substitute.
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Mash the bananas in a separate bowl until completely smooth, ensuring there are no lumps for a creamy batter.
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Sift the self-raising flour, caster sugar, baking powder, and bicarbonate of soda into a large mixing bowl. Stir well to combine these dry ingredients thoroughly.
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Mix the oil into the ‘buttermilk’ along with the mashed banana, whisking everything together until it’s a uniform blend.
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Combine the wet ingredients with the dry ingredients, folding gently until there are no dry spots. Don’t overmix; just ensure it’s well blended.
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Pour equal amounts of batter into the lined tins. Tap the tins firmly on the countertop to release any air bubbles for an even rise.
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Bake in the centre of the preheated oven for about 25–30 minutes. Use a knife or skewer to test for doneness—the skewer should come out clean.
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Cool the cakes for a few minutes in the tins before transferring them to a cooling rack. Let them cool completely before frosting.
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Whip the dairy-free butter in a large mixing bowl until it’s creamy and fluffy, setting the base for your delicious buttercream.
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Blend in the oat whipping cream and condensed milk, mixing until smooth and well-combined.
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Sift in the icing sugar and add vanilla extract. Whip on high speed for about 10 minutes, adjusting with dairy-free milk or more icing sugar for the right consistency.
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Fill a piping bag with some of the plain white buttercream fitted with a medium round tip nozzle, and set it aside for decoration.
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Layer the first cake on a serving plate. Spread a generous layer of buttercream on top to create a delicious filling.
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Swirl in caramel sauce, top with fresh banana slices, and sprinkle crushed banana chips before placing the second cake layer on top.
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Crumb coat the entire cake with a thin layer of buttercream. Refrigerate for about 15-20 minutes to firm it up.
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Frost with a final coat of buttercream once chilled. Make it smooth and beautiful.
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Decorate the top edge of the cake by piping a swirl using the leftover buttercream in the piping bag fitted with a star tip nozzle.
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Fill the center of the cake with caramel sauce, adding a delightful surprise. Finish off by decorating with whole and crushed banana chips.
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Slice the cake into portions and get ready to enjoy this delightful Vegan Banoffee Cake!
Optional: Finish with a sprinkle of crushed banana chips for extra crunch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Vegan Banoffee Cakes are perfect for meal prep enthusiasts! You can prepare the cakes themselves up to 24 hours ahead. Simply bake the cakes, let them cool completely, and then wrap each layer tightly in plastic wrap before refrigerating (this helps maintain moisture). The buttercream can also be made in advance; store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to assemble, pop the cakes and buttercream out 30 minutes prior to frosting to allow them to come to room temperature. This way, your Vegan Banoffee Cake will turn out just as delicious while saving you valuable time during busy weeknights!
Helpful Tricks for Vegan Banoffee Cake
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Banana Ripeness: Use ripe bananas for maximum sweetness and moisture. Overripe bananas with brown spots are perfect for mashing!
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Proper Mixing: Avoid overmixing the batter. Mix just until combined to ensure your vegan banoffee cake remains light and fluffy.
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Buttercream Consistency: If your buttercream is too thick, add a splash of dairy-free milk. If it’s too runny, sift in more icing sugar to thicken.
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Crumb Coat Magic: Don’t skip the crumb coat! This helps seal in crumbs before applying the final layer of buttercream for a pristine finish.
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Tapping Tins: After pouring the batter into the cake tins, tap them gently on the countertop. This releases any trapped air bubbles for an even cake rise.
What to Serve with Vegan Banoffee Cake?
A cozy get-together or a relaxing evening is the perfect time to pair your cake with delightful accompaniments.
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Whipped Coconut Cream: A luscious, airy topping that enhances the cake’s sweetness without overpowering it—perfect for a tropical twist.
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Fresh Berries: Juicy strawberries or blueberries add a refreshing tartness that beautifully contrasts the cake’s rich banana and caramel flavors.
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Coffee or Espresso: A strong beverage pairs wonderfully with the cake, balancing its sweetness while providing a comforting warmth.
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Banana Smoothie: Blend ripe bananas with almond milk for a creamy drink that complements the cake’s flavors, making it a wholesome pairing.
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Chilled Almond Milk: Its nutty essence serves as a light, refreshing drink, soothing your palate after each scrumptious bite.
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Chocolate Drizzle: A silky chocolate sauce drizzled over the cake offers a decadent touch that takes the dessert experience to the next level.
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Toasted Nuts: Sprinkle crushed walnuts or pecans for a crunchy texture, adding an exciting layer of flavor and contrast to the soft cake.
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Salted Caramel Sauce: An extra drizzle of caramel intensifies the banoffee flair, making each slice irresistibly rich and divine.
Storage Tips for Vegan Banoffee Cake
Room Temperature: Keep the cake in a cool, dry place. It will stay fresh for up to 2 days if covered loosely with foil or stored in an airtight container.
Fridge: For longer preservation, store the cake in the fridge for up to 5 days. Make sure it’s in an airtight container to prevent it from drying out.
Freezer: If you want to save it for later, freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the fridge before enjoying!
Reheating: For the best taste, enjoy it at room temperature. However, you can gently warm the slices in a microwave for about 10-15 seconds if desired. This vegan banoffee cake is best served fresh but can still be a treat when stored properly.
Vegan Banoffee Cake Variations
Customize your Vegan Banoffee Cake to make it truly your own—each twist adds a delightful surprise to this classic dessert!
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Nutty Delight: Add 100g of chopped walnuts or pecans to the batter for a crunchy texture. The added nuts beautifully enhance the flavor profiles of bananas and caramel.
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Chocolate Lovers: Fold in 100g of vegan chocolate chips into the batter before pouring into the cake tins. This addition creates a rich and decadent contrast with the sweet bananas.
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Gluten-Free Twist: Substitute self-raising flour with a gluten-free all-purpose blend. Adjust the baking powder to ensure your cake rises lovely and fluffy.
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Fruit Fusion: Swap half of the mashed bananas with equal parts of pureed apples or pears. This keeps the cake moist while adding a fruity twist that complements the flavors.
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Coconut Infusion: Use coconut cream instead of dairy-free butter for the frosting. This gives your buttercream a tropical flair that’s simply irresistible.
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Spiced Banoffee: Add 1 teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spicy note. This subtle change brings comforting vibes to your cake.
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Caramel-Soaked: Drizzle extra butterscotch caramel sauce between the cake layers before adding the top layer. It creates a decadently sticky center that enhances every bite.
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Dairy-Free Cream: Top the cake with whipped coconut cream instead of buttercream for a lighter finish. This adds a fluffy texture that works perfectly with the richness of the cake.
Dive into these variations and find your new favorite way to enjoy this divine Vegan Banoffee Cake!
Vegan Banoffee Cake Recipe FAQs
What type of bananas should I use for this cake?
Absolutely! It’s best to use ripe bananas for this Vegan Banoffee Cake. Look for bananas with a few brown spots, as they provide the right amount of sweetness and moisture. Overripe bananas are perfect because they mash easily and integrate smoothly into the batter, giving your cake that delightful banana flavor.
How can I store the Vegan Banoffee Cake?
You can store the cake in a cool, dry place for up to 2 days if it’s loosely covered with foil or in an airtight container. If you prefer to keep it longer, refrigerate it for up to 5 days, ensuring it’s sealed tight to avoid drying out. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw them in the fridge before indulging!
Can I freeze the Vegan Banoffee Cake? How?
Absolutely! To freeze your Vegan Banoffee Cake, start by allowing it to cool completely. Wrap each slice in plastic wrap, making sure it’s airtight to prevent freezer burn. Place the wrapped slices in a freezer-safe bag, and they can be stored for up to 2 months. When you’re ready to enjoy, simply transfer a slice to the fridge to thaw overnight.
Why did my cake not rise properly?
Very common! If your cake didn’t rise well, it could be due to several reasons. First, check if your baking powder and bicarbonate of soda are fresh, as expired leavening agents won’t help your cake rise. Also, ensure you’re not overmixing the batter; mix just until combined for best results. Lastly, make sure your oven is preheated appropriately—an incorrect temperature can also affect the rise of your cake.
Is this Vegan Banoffee Cake suitable for those with allergies?
Yes! This cake is vegan and free from dairy and egg, making it suitable for many dietary restrictions. However, if you have specific allergies to nuts or gluten, be cautious with your ingredient choices. For example, opt for gluten-free self-raising flour if needed and check the labels of products like the dairy-free butter and whipping cream to ensure they’re allergy-friendly for your needs.
Decadent Vegan Banoffee Cake to Satisfy Your Sweet Cravings
Ingredients
Equipment
Method
- Preheat the oven to 180°C fan. Line two 8-inch cake tins with greaseproof paper.
- Combine the dairy-free milk with apple cider vinegar and whisk until smooth. Set aside to curdle.
- Mash the bananas in another bowl until completely smooth.
- Sift the self-raising flour, caster sugar, baking powder, and bicarbonate of soda into a large bowl.
- Mix the oil with the ‘buttermilk’ and mashed banana until combined.
- Fold the wet ingredients into the dry ingredients until just combined.
- Pour equal batter into the tins and tap to release air bubbles.
- Bake for 25–30 minutes, test with a skewer for doneness.
- Cool the cakes in the tins, then transfer to a cooling rack.
- Whip the dairy-free butter in a bowl until creamy.
- Blend in the oat whipping cream and condensed milk.
- Sift in the icing sugar and add vanilla. Whip until fluffy.
- Layer the first cake on a serving plate, spread with buttercream.
- Swirl in caramel sauce, top with banana slices and crushed banana chips.
- Add the second cake and crumb coat with buttercream, refrigerate.
- Frost with a final coat of buttercream.
- Decorate with a swirl of buttercream and fill center with caramel and banana chips.
- Slice and enjoy!