There’s one tradition that is always the highlight of every birthday party, holiday and celebration – the cake and coffee time (or matcha and tea for the non coffee people).
When we intially introduced ourselves to the vegan lifestyle we were struggling a bit in the cakes and sweets department. Almost everything contains dairy! At least everything that is creamy and glazed with caramel. But that’s something you can’t go without for long – every now and then a good whipped cream cake is what the heart desires.
This is our quick and easy vegan banoffee cake. It’s creamy and sweet, complemented by the freshness of fruit and the much craved taste of caramel.
Makes: 10-15 slices
- 1 can of coconut milk (keep in fridge so the thicker part separates)
- 250g medjool dates
- 1 tbsp almond butter
- 2-3 bananas
- 100ml lemon juice
- 1 pack vegan whipped cream (200ml)
- 1 pack digestive cookies (400g)
- Instead of cookies you can create 2 sponge cake layers, see instructions here. This creates for a sturdier cake.
Banoffee cake instructions:
- Prepare cake base
- Make the caramel
Blend dates, almond butter and the thich part from your coconut milk in a blender. Blend as smooth as possible for more creaminess.
- Add caramel on base.
Make sure your base is cool. Add caramel on top of your cookie or sponge base.
- Slice bananas and dip in lemon juice.
You can put your banana slices in a bowl together with the lemon juice.
- Add banana slices to the cake
Add your banana slices on top of the caramel.
- Mix your whipped cream.
Use a mixer to get it creamy.
- Add half of whipped cream to cake.
Add half of the whipped cream on top of your banana slices.
Add the second sponge layer and then cover with the rest of the whipped cream.
Add oreos, strawberries or any freeze dried berries for garnish.
|1 generous slice|
|Calories||385 kcal||257 kcal|
|Fat||20.1 g||13.4 g|
|– Saturated Fat||11.4 g||7.6 g|
|– MUFAs||3.9 g||2.6 g|
|– PUFAs||1.2 g||0.8 g|
|Carbohydrate||47.1 g||31.4 g|
|– Sugars||31.2 g||20.8 g|
|– Dietary fiber||3.4 g||2.3 g|
|Protein||4.3 g||2.9 g|
Check out detailed nutrition here in Cronometer.
Let us know how you liked the recipe!