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.