Friday, 17 April 2020

Banoffee Layer Cake

Your favourite classic banoffee pie turned into an amazing cake layered with caramel and bananas!

I made this cake for my birthday last week because I knew I wanted a cake full of caramel - so banoffee seemed apt. I think banana matches the flavours of caramel so well and it's so light yet still very sweet which is perfect for me. Plus the coconut cream in the middle is the same one I made for my banoffee pie and that tasted amazing. The sponge is the perfect reflection of banana bread so if you're a big fan of that you'll love this cake.
Not the best photos I have taken, I decorated it differently  for a more birthday themed cake which you'll notice in some of the photos - but it's the taste that counts!

Check out my other cake recipes for more inspiration!

Lemon and Raspberry Layer Cake
Chocolate Hazelnut Layer Cake
Pistachio Courgette and Lime Loaf Cake

Makes x2 6 deep cakes


Prep: 20 minutes
Cook: 30-40 minutes
Serves: 15-20


3 very ripe bananaas
380g Self-raising flour
200g Light brown sugar
150g Caster sugar
170ml Coconut oil melted
2½ tsp Baking soda
150ml Soya milk + 1tbsp Apple Cider Vinegar
2tsp Vanilla extract
Pinch of salt
Caramel see here
Whipped Coconut Cream see here
2 Bananas sliced
Vanilla Buttercream using this recipe. I only used about 200g but I always have a big batch made. 


✿Start by making your caramel using this recipe. Then leave for later.
✿Preheat your oven 180℃ and grease and line your cake tins with baking paper.
✿Either mash your bananas or place them in a blenders and blend till smooth. 
✿Add the CV to the soya milk and leave to sit for a few minutes to create a 'buttermilk'.
✿In a large bowl, combine the flour, sugars, baking soda and salt and stir. Create a well in the middle and your wet ingredients. 
✿Pour the cake batter into the tins making sure to have half in each and then bake for about 30-40 minutes or until a knife inserted comes out clean. 
✿Leave the cakes to cool in their tins about 20 minutes then remove and place on a cooling rack.
Make the whipped coconut cream using this recipe. Then make the buttercream using this recipe. 
✿Assemble the cake.
Slice each cake horizontally so you now have 4 cake layers. Place one on a cake board or plate, then pipe buttercream around the edges to create a wall. Spoon some coconut cream in the middle, add about 1-2tbsp of caramel and then add some slices of banana in the centre. Repeat the process with the other cake layers. 
✿I topped mine with lots of coconut cream and more sliced bananas and caramel. Enjoy!



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