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](http://www.mariasskitchen.com/wp-content/uploads/2023/11/Soft-Delicious-Banoffee-Cake-735x1307.jpg)
Ingredients
- 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
Instructions
- Preheat the oven to 347°F (175°C) Fan.
- Line three 6-inch tins (I used silicone pans).
- Mash the banana and mix in the other wet ingredients.
- Sift in the dry ingredients.
- Gently mix until just combined.
- Pour the batter into the tins and bake for 25-35 minutes (until golden and fully cooked—test with a toothpick in the center).
- Combine the ingredients for the toffee sauce.
- 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.
- Layer the cakes with the toffee sauce and frosting. Enjoy this delightful treat!
![](http://www.mariasskitchen.com/wp-content/uploads/2023/07/2b73410788155b0196bee3f0dc35d785.jpg)
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