Banoffee Layer Cake

Name: Banoffee Layer Cake
Cuisine: British, European
Ingredients: 400g self-rising flour; 70g ground almonds; 2 tbs baking powder; 10 ripe bananas, 8 mashed and 2 sliced and tossed in lemon juice; 100ml light olive oil; 235g light brown sugar; 3 1/4 tsp vanilla paste; 100ml almond milk; 170 vegan dark chocolate, 150g finely chopped and 20g grated; 3 tbs canned coconut cream; 1/2 tbs golden syrup; 1/2 tsp cornflour; 400g icing sugar, sifted; 125 vegan spread

4 steps

Updated at: Wed, 16 Aug 2023 21:59:10 GMT

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Ingredients

18 servings

400gself-rising flour

70gground almonds

2 Tbsbaking powder

10bananas

ripe, 8 mashed and 2 sliced and tossed in lemon juice

100mllight olive oil

235glight brown sugar

3 ¼ tspvanilla paste

100mlalmond milk

150gvegan dark chocolate

finely chopped and 20g grated

3 Tbscanned coconut cream

½ Tbsgolden syrup

½ tspcornflour

400gicing sugar

sifted

125vegan spread

Instructions

Make the sponges

Step 1

Heat the oven to 350F. Sift the flour, ground almonds, and baking powder into a large mixing bowl and stir to combine. Whisk in the 8 mashed bananas, 160g brown sugar, 2 tsp vanilla paste, and almond milk in a stand mixer fitted with the whisk on medium speed for 2 minutes, until combined. Using a metal spoon, gently fold in the flour mixture and 150g chopped dark chocolate to make a thick batter. Do not over-mix. Divide the mixture equally between 2 20cm round cake tins, lined, and spread it level. Bake the sponges on the middle shelves for 30 minutes, until golden and risen, and a skewer inserted the centers comes out clean. Leave to cool in the tins.

OvenPreheat

Make the caramel sauce

Step 2

Place 2 teaspoons of the coconut cream in a small bowl, then place the remainder in a small saucepan. Add remaining brown sugar, golden syrup, and 1/4 tsp vanilla paste to the pan and warm over a low heat, stirring until the sugar dissolves. Mix the cornflour into the reserved coconut cream, then whisk it into the warm sauce to combine. Bring to a boil, then reduce the heat slightly and simmer for minutes, until the sauce is thick and syrupy. Leave to coo.

Make the vanilla frosting

Step 3

Beat the icing sugar, vegan spread, and remaining vanilla in a stand-mixer fitted with the beater on medium speed for 2-3 minutes, scraping down the inside of the bowl from time to time, until light and fluffy. Spoon the frosting into a medium piping bag fitted with a large plain nozzle.

Assemble the cake

Step 4

Turn out the sponges and carefully slice each sponge in half horizontally to give 4 layers. Secure one of the layers on the cake board or plate with piped dots of frosting. Pipe 1 quarter of the frosting evenly over the top of the sponge, then drizzle with a quarter of the caramel sauce and scatter over a quarter of the sliced banana. Repeat twice more with the second and third layers of sponge, and a quarter each of the frosting, caramel sauce, and banana. Top the last sponge and pipe a final layer of frosting on top. Scatter with the remaining slices of banana, drizzle with caramel sauce, and finish with the grated chocolate.