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Eggless Banoffee Cake

Course Dessert

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.