This banana cake is made with three layers of incredibly moist banana sponge, gooey caramel, whipped vanilla buttercream, and chocolate shavings. It’s truly the best banana cake! The best part? It’s super simple to make and doesn’t require any eggs or dairy.
You only need one bowl to make this banana cake. Start with mashed bananas, yogurt, and buttermilk to get that tender crumb. The brown sugar and ripe bananas give it a sweet caramel flavor. Each layer is smothered in gooey caramel and smooth vanilla buttercream. Finish it off with a caramel drip and chocolate shavings for the perfect cake to celebrate Mother’s Day or Easter.
This cake features three layers of super moist, perfectly squidgey banana sponge, gooey caramel, whipped vanilla buttercream, and chocolate shavings. It’s egg-free, dairy-free, and super simple to make.
Eggless Banoffee Cake (Dairy-Free Option)
This Eggless Banoffee Cake has three layers of super moist, perfectly squidgey banana sponge, gooey caramel, whipped vanilla buttercream, and chocolate shavings. It’s perfect for celebrating Mother’s Day or Easter!
Eggless Banoffee Cake
Ingredients
Banana Sponge:
- 2 cups all-purpose flour
- 1 cup light brown sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup mashed ripe bananas about 2 medium bananas
- ½ cup dairy-free yogurt
- ½ cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
- ½ cup melted coconut oil or vegetable oil
- 2 tsp vanilla extract
Caramel Sauce:
- 1 cup granulated sugar
- ½ cup canned coconut milk full-fat
- ½ cup dairy-free butter
- 1 tsp vanilla extract
Vanilla Buttercream:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- 2-4 tbsp plant-based milk as needed for consistency
- 2 tsp vanilla extract
Topping:
- Caramel sauce for drip
- Chocolate shavings for garnish
Instructions
Prepare the Banana Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, light brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix the mashed bananas, dairy-free yogurt, buttermilk, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Caramel Sauce:
- In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until melted and golden brown.
- Add the coconut milk and dairy-free butter, stirring continuously until smooth.
- Allow the caramel to simmer for 2-3 minutes, then remove from heat and stir in the vanilla extract.
- Let the caramel cool completely.
Prepare the Vanilla Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla extract and plant-based milk, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread a layer of caramel sauce over the cake layer.
- Spread a layer of vanilla buttercream over the caramel.
- Repeat with the remaining layers, finishing with a layer of buttercream on top and around the sides of the cake.
Add the Caramel Drip and Garnish:
- Drizzle the remaining caramel sauce over the top edge of the cake, allowing it to drip down the sides.
- Garnish with chocolate shavings.
Serve:
- Allow the cake to set before slicing and serving.
- Enjoy this rich, indulgent cake!
Notes
- Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
- Dairy-Free Butter: Brands like Earth Balance or Miyoko’s work well for the frosting.
- Ripe Bananas: Ensure the bananas are very ripe for the best flavor and texture.