Vegan Banoffee Sheet Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    1013

An easy recipe for the most luxurious vegan banoffee cake made in one tin. This super easy to make banana cake is topped with smooth vegan buttercream and vegan caramel, and then finished with grated dark chocolate. This cake is dairy-free, egg-free, and is suitable for vegans. Store it covered at room temperature for up to three days.

recipe updated Oct 30, 2025

Ingredients

  • Banana icon
    Banana
    4
  • Coconut oil icon
    Coconut oil
    2 tablespoons
  • Vegan butter icon
    Vegan butter
    225 g
  • Vegan chocolate icon
    Vegan chocolate
    as needed
  • Mild olive oil icon
    Mild olive oil
    200 g
  • Oat milk icon
    Oat milk
    720 ml
  • Apple cider vinegar icon
    Apple cider vinegar
    1 tablespoon
  • Plain, dairy-free yogurt icon
    Plain, dairy-free yogurt
    200 g
  • Light brown sugar icon
    Light brown sugar
    350 g
  • Plain flour icon
    Plain flour
    720 g
  • Baking powder icon
    Baking powder
    3 teaspoons
  • Baking soda icon
    Baking soda
    ½ teaspoon
  • Ground cinnamon icon
    Ground cinnamon
    2 teaspoons
  • Almond butter icon
    Almond butter
    150 g
  • Maple syrup icon
    Maple syrup
    60 g
  • Icing sugar icon
    Icing sugar
    420 g
  • Vanilla extract icon
    Vanilla extract
    ½ teaspoon
  • Oat milk icon
    Oat milk
    3 tablespoons

Tools

  • kCook icon Oven
  • kCook icon Kenwood Chef
  • kCook icon Large mixing bowl
  • kCook icon Small bowl
  • kCook icon Rectangular pan - 13x9" (33x23 cm)

Step preview

  1. Making the cake:
  2. Preheat the oven - 170ºC
  3. Grease a tin and line with parchment paper
  4. Fit the K-Beater
  5. Add the ingredients into the appliance bowl
  6. Mix – 1 minute, speed Min
  7. Sift the ingredients into a large bowl, then add into the appliance bowl
  8. Mix – 1 minute, speed Min
  9. Transfer the batter into the tin
  10. Bake – 30 minutes, 170ºC
  11. Remove from the oven and let cool in the tin
  12. Making the toffee sauce:
  13. Add the ingredients into a small bowl
  14. Mix until combined and set aside
  15. Making the vanilla buttercream:
  16. Clean the appliance bowl and fit the K-Beater
  17. Add the ingredients into the appliance bowl, fit the splashguard
  18. Mix and then scrape the bowl - 2 minutes, speed 3
  19. Mix – 2 minutes, speed 1
  20. Assemble the cake:
  21. Spread the buttercream evenly over the top of the cake
  22. Using a back of a spoon, gently swirl a few teaspoons of toffee sauce into the buttercream
  23. Decorate with grated chocolate
  24. Serve
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