Vegan Banoffee Pie
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!).
For the base:
Vegan Lotus Biscoff Biscuits, crushed
Vegan butter alternative, melted
For the filling:
Vegan butter alternative
Light brown soft sugar
Plant based vegan whipping cream
Cornflour
To serve:
Bananas
Plant based vegan whipping cream
Vanilla extract or vanilla bean paste
Vegan chocolate shavings
You will also need:
20cm loose-bottomed cake tin
Large non-stick saucepan
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
Vegan Banoffee Pie
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Prep: 30 mins
Chill: 90 mins
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Quite Easy
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SERVES: 12
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Ingredients
For the base:
Vegan Lotus Biscoff Biscuits, crushed
250gVegan butter alternative, melted
75gFor the filling:
Vegan butter alternative
50gLight brown soft sugar
50gPlant based vegan whipping cream
45mlCornflour
25gTo serve:
Bananas
2Plant based vegan whipping cream
225mlVanilla extract or vanilla bean paste
1tspVegan chocolate shavings
15gYou will also need:
20cm loose-bottomed cake tin
Large non-stick saucepan
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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.