Vegan Banoffee Cake

Vegan Banoffee Cake

This vegan Banoffee Cake recipe is insanely good- it’s a banana sandwich cake with a twist- layered with a delicious date caramel buttercream.


banoffee cake recipebanoffee cake recipe

The date caramel is super easy to make and has such an intensely sweet and rich flavour. It was a simple process of blending softened dates with a splash of almond milk! You just need to make sure that the date caramel is completely cooled  before adding it to the vegan butter and icing sugar or else the butter will melt (not ideal!).

I also recommend saving back roughly 1 tbsp of date caramel sauce to add a few dollops on top of the cake to create a caramel swirl which makes the cake look even more impressive!

date caramel recipe

This recipe was inspired by Bosh’s Gingernut Cake as I was super impressed with how well their cake had risen in their pics so I made numerous alterations to achieve this Banoffee variation.

More Vegan Cake Recipes:

If you fancy trying out some other vegan cake recipes then why not try these…

Biscoff Banana Bread

Orange Tahini Carrot Cake

Layered Chocolate Cake with Peanut Butter Frosting

If you enjoy making this Banoffee cake recipe please share your pics and tag me on IG- would love to see them!

Vegan Banoffee Cake

This vegan banoffee cake recipe is a cross between banoffee pie, banana cake and sticky toffee pudding- a match made is dessert heaven!

Course Dessert
Cuisine American, british, Vegan
Keyword banoffee cake, vegan cake
Prep Time 45 minutes
Cook Time 35 minutes
Servings 10 people


For the Sponge

  • 360 g plain flour, sifted
  • 250 g light brown sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 bananas, mashed
  • 1 tsp vanilla essence
  • 250 ml plant milk, e.g. soya, almond etc.
  • 140 ml coconut oil, melted
  • 6 hobnobs, crushed

For the Buttercream

  • 50 g vegan butter
  • 300 g icing sugar, sifted
  • 1/2 tsp vanilla essence
  • 1.5 tbsp date caramel (see below)
  • 2 hobnobs, completely crushed

For the date caramel

  • 100 ml plant milk (for the date caramel)
  • 10 pitted dates

To decorate

  • 1 hobnob, crushed
  • 1 handful banana chips
  • 1 tbsp date caramel


For the sponge

  1. Preheat oven to 180° and line x2 20cm cake tins

  2. In a large bowl, mix the flour, sugar, baking powder and salt to combine.

  3. In a separate bowl, whisk together the melted coconut oil, almond milk, mashed bananas, vanilla essence. If the coconut oil starts to re-solidify, microwave it for roughly 20 seconds

  4. Add the wet to the dry mix and carefully stir to combine. Stir through the crushed hobnobs.

  5. Equally transfer the cake batter to the 2 tins and bake for 35 mins until golden and cooked through

For the date caramel

  1. Submerge the dates with water and microwave for 1 minute until softened. Drain and cool by submerging in cold water and then re-draining

  2. Add the softened and almond milk in a mini blender and blitz until smooth. Add more milk if necessary

For the buttercream

  1. Add the vegan butter, sifted icing sugar, vanilla essence and milk in a large bowl

  2. Whisk to combine, then add 1.5 tbsp date caramel, Continue to whisk, add more icing sugar/plant milk if the mixture is too thin/ thick, respectively

To decorate

  1. Ice the cake with the buttercream and sandwich the cakes together

  2. Add small dollops of the remaining date caramel on the top and make swirl shapes using the top end of a spoon

  3. Sprinkle over the crushed hobnobs/banana chips- Enjoy


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