# Vegan
Prep: 30 mins
Chill: 90 mins
Quite Easy
Serves: 12
Now you can have your cake and eat it too with our incredible Vegan Banoffee Pie recipe... dive into layers of Biscoff biscuit base, chewy toffee, bananas and clouds of whipped vegan cream, topped with shavings of dark chocolate. A show stopping dessert that is fit for all to enjoy!
Look out for whippable non dairy based cream alternatives for the topping or you can find our recipe for aquafaba (marshmallowy soft cream alternative made from chickpea water - yes you heard that right! Its delicious!).
Nutrition and allergy information
Each serving typically contains:
Energy
1559 kJ
371 kcal
19%
Fat
15g
21%
Saturates
6.2g
31%
Sugars
35g
39%
Salt
0.34g
6%
of an adult's Reference Intake (RI)*
Energy per 100g: 1223kJ/291kcal
Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
For allergens, always check the ingredients list of each product used. Recipe contains:
- Gluten
- *Milk
* Milk Traces.This is because our Carnation Vegan Condensed Milk Alternativeis produced in a factory which handles milk and whilst every effort is made to ensure no milk is in the finished result, we can’t guarantee this is the case.
Tastes the exact same! I've been vegan for years and banoffee was always a favourite of mine! This recipe really hot the spot!
Beccabakess
Read more reviews
For the base:
VeganLotus Biscoff Biscuits, crushed
250g
Vegan butter alternative, melted
75g
For the filling:
Veganbutter alternative
50g
Light brown soft sugar
50g
Carnation Vegan Condensed Milk Alternative
370g
Plant based vegan whipping cream
45ml
Cornflour
25g
To serve:
Bananas
2
Plant based vegan whipping cream
225ml
Vanilla extract or vanilla bean paste
1tsp
Vegan chocolate shavings
15g
You will also need:
20cm loose-bottomed cake tin
Large non-stick saucepan
Print Recipe
Step 1 of 7
Watch our video on how to make our vegan banoffee pie.
Step 2 of 7
Mix the crushed biscuits in a bowl with the melted vegan butter. Tip the crumbs into the tin and press firmly into the base and sides. Place into the fridge to chill until completely set.
Step 3 of 7
For the caramel, place the vegan butter, sugar and Carnation Vegan condensed milk alternative into a large non-stick saucepan. Put the cornflour into a bowl and add the vegan cream alternative 1 tbsp at a time, whisking until the mixture is completely smooth. Add the cornflour paste to the pan.
Step 4 of 7
Heat the mixture until the sugar and vegan butter alternative has melted, then increase the heat to bring the mixture to a rapid boil.
Step 5 of 7
Boil the mix for 7-8 minutes, stirring constantly, until you have reached 115c on a sugar thermometer. The caramel should be golden brown in colour and starting to pull away from the sides of the pan. Remove from the heat and leave to cool for a few minutes.
Step 6 of 7
Carefully pour the caramel over the chilled base and place back into the fridge to chill for 1-2 hours or until set.
Step 7 of 7
When ready to serve, whip the plant based cream with the vanilla until soft peaks form. Scatter the sliced bananas over the caramel and top with the whipped cream. Finish with the chocolate shavings and serve.
We recommend you keep the Vegan Banoffee Pie (and any leftovers!) in the fridge until ready to serve. This will help keep the filling set and stop the caramel from running.
Have you tried making this delicious recipe yet?
Let us know by reviewing it below
Related Recipes
gigya-lite-registration
Vegan Banoffee Pie
-
Prep: 30 mins
Chill: 90 mins
-
Quite Easy
-
SERVES: 12
-
Ingredients
For the base:
VeganLotus Biscoff Biscuits, crushed
250g
Vegan butter alternative, melted
75g
For the filling:
Veganbutter alternative
50g
Light brown soft sugar
50g
Carnation Vegan Condensed Milk Alternative
370g
Plant based vegan whipping cream
45ml
Cornflour
25g
To serve:
Bananas
2
Plant based vegan whipping cream
225ml
Vanilla extract or vanilla bean paste
1tsp
Vegan chocolate shavings
15g
You will also need:
20cm loose-bottomed cake tin
Large non-stick saucepan
-
Method
Step 1 of 7
https://youtu.be/BAJU_LMdG3A
Watch our video on how to make our vegan banoffee pie.
Step 2 of 7
Mix the crushed biscuits in a bowl with the melted vegan butter. Tip the crumbs into the tin and press firmly into the base and sides. Place into the fridge to chill until completely set.
Step 3 of 7
For the caramel, place the vegan butter, sugar and Carnation Vegan condensed milk alternative into a large non-stick saucepan. Put the cornflour into a bowl and add the vegan cream alternative 1 tbsp at a time, whisking until the mixture is completely smooth. Add the cornflour paste to the pan.
Step 4 of 7
Heat the mixture until the sugar and vegan butter alternative has melted, then increase the heat to bring the mixture to a rapid boil.
Step 5 of 7
Boil the mix for 7-8 minutes, stirring constantly, until you have reached 115c on a sugar thermometer. The caramel should be golden brown in colour and starting to pull away from the sides of the pan. Remove from the heat and leave to cool for a few minutes.
Step 6 of 7
Carefully pour the caramel over the chilled base and place back into the fridge to chill for 1-2 hours or until set.
Step 7 of 7
When ready to serve, whip the plant based cream with the vanilla until soft peaks form. Scatter the sliced bananas over the caramel and top with the whipped cream. Finish with the chocolate shavings and serve.
We recommend you keep the Vegan Banoffee Pie (and any leftovers!) in the fridge until ready to serve. This will help keep the filling set and stop the caramel from running.
