Delight in the tantalizing flavors of our Vegan Banoffee Cake, a perfect blend of banana and toffee. This cake features a soft banana sponge layered with a homemade toffee-style sauce and a luscious vanilla buttercream. The simplicity of the toffee sauce, made with just three ingredients, adds a delightful sweetness and richness to the cake. Moreover, the banana sponge is incredibly easy to prepare with all ingredients mixed in one bowl. This recipe is vegan-friendly, ensuring that it's delicious as well as inclusive for those on a plant-based diet. Whether you're an experienced baker or trying out vegan baking for the first time, this Banoffee Cake is sure to impress with its exquisite taste and simple preparation.
Ingredients:
- Banana Sponge:
- Dairy-Free Milk + Apple Cider Vinegar: 360ml + 2 tsp
- Ripe Bananas (mashed): 3 large
- Self-Rising Flour: 360g
- Baking Powder: 1 tsp
- Bicarbonate of Soda: 1/4 tsp
- Ground Cinnamon: 1 tsp
- Light Olive Oil: 100g
- Light Brown Sugar: 150g
- Dairy-Free Yoghurt: 100g
- Toffee Sauce:
- Nut Butter (Peanut or Almond): 150g
- Maple Syrup: 60g
- Coconut Oil (melted): 2 tbsp
- Frosting:
- Dairy-Free Butter (softened): 227g
- Powdered Sugar: 420g
- Dairy-Free Milk: 3 tbsp
- Vanilla Bean Extract: 1/2 tsp
Instructions:
- Preparation: Preheat oven to 175°C Fan. Line three 6-inch baking tins.
- Banana Sponge: Mash bananas and combine with wet ingredients. Sift in dry ingredients and mix gently. Divide batter among tins.
- Baking: Bake for 25-35 minutes until golden and cooked through.
- Toffee Sauce: Mix nut butter, maple syrup, and melted coconut oil.
- Frosting: Cream dairy-free butter until light. Gradually add powdered sugar, then vanilla extract and milk.
- Assembly: Layer cakes with toffee sauce and frosting.
Enjoy this Vegan Banoffee Cake, a delightful combination of banana and toffee flavors, perfect for any occasion or as a special treat for those who love the classic Banoffee taste in a vegan-friendly form.