Soft & Delicious Banoffee Cake

Here’s a tempting treat for you—a fluffy banana cake, layered with a homemade toffee-style sauce and creamy vanilla buttercream. The best part? It’s vegan, absolutely delicious, and a breeze to make!

Soft & Delicious Banoffee Cake

Soft & Delicious Banoffee Cake


  • 1 1/2 cups dairy-free milk + 2 teaspoons apple cider vinegar
  • 3 large ripe bananas, mashed
  • 2 3/4 cups self-rising flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup light olive oil
  • 3/4 cup light brown sugar
  • 3.5 ounces dairy-free yogurt
  • Toffee sauce:
  • 5.3 ounces nut butter (peanut or almond)
  • 2.1 ounces maple syrup
  • 2 tablespoons melted coconut oil
  • Frosting:
  • 8 ounces dairy-free butter, softened to room temperature
  • 14.8 ounces powdered sugar
  • 3 tablespoons dairy-free milk
  • 1/2 teaspoon vanilla bean extract


  1. Preheat the oven to 347°F (175°C) Fan.
  2. Line three 6-inch tins (I used silicone pans).
  3. Mash the banana and mix in the other wet ingredients.
  4. Sift in the dry ingredients.
  5. Gently mix until just combined.
  6. Pour the batter into the tins and bake for 25-35 minutes (until golden and fully cooked—test with a toothpick in the center).
  7. Combine the ingredients for the toffee sauce.
  8. Using a hand mixer or stand mixer with a paddle attachment, cream the butter on medium-high until creamy and light in color. Gradually add the powdered sugar, scraping down the sides of the bowl after each addition. Add the vanilla extract and milk.
  9. Layer the cakes with the toffee sauce and frosting. Enjoy this delightful treat!

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