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Vegan Banoffee Pie

Enjoy making these delicious Vegan Banoffee pie as its a family favourite and is sure to go down well with everyone.

What is Vegan Banoffee Pie?

The Vegan Banoffee Pie is so quick and easy to make and are made entirely by using non-animal products. It is a delicious biscuit based dessert with a creamy toffee caramel filling topped with sliced banana and covered lavishly in Vegan Double Cream.

In addition, you can also try making these delicious non-dairy Banoffee Pie using our amazing range of Natural Flavoured Icing Sugars. If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out by clicking here.


For the Base
250g Vegan Lotus Biscoff Biscuits
75g Non-Dairy butter melted
For the Filling
50g Non-Dairy butter
50g Soft Light Brown Sugar
370g Carnation Vegan Condensed Milk Alternative
5 Tbsp Plant-based Vegan Whipping Cream ( out of the 270ml for the topping )
3 tbsp Cornflour
2 Bananas
For the Topping
270ml Plant-Based Vegan Whipping Cream
2 Tbsp Sugar and Crumbs Natural Flavoured Icing Sugar
Vegan Chocolate Shavings

1. Line an 8-inch loose bottom sandwich tin with greaseproof paper.

2. Crush the Lotus biscuits in a plastic bag until they resemble breadcrumbs and put into a bowl.

3. Melt the 75g Non-Dairy butter alternative and pour into the biscuit crumb and mix together using a spatula.

4. Put the crumb mix into the loose bottom tin and press firmly into the base and around the sides of the tin. Chill in the fridge until set.

5. To make the Caramel, add the non-dairy butter alternative, vegan condensed milk and sugar into a saucepan.

6. Put the cornflour and 5 Tbsp of the non-dairy whipping cream into a bowl and whisk until smooth and add to the pan.

7. Heat the mix until the sugar has melted then gradually bring the mixture to a rapid boil for 5-7 minutes stirring all the time until you reach 113-115 on a sugar thermometer or if not using one the mixture is quite thick and coming away from the side of the pan whilst you are stirring it. leave the caramel to cool for a few minutes.

8.Carefully pour the caramel over the base .cool and then chill for 1-2 hours until set.

9. an hour before you are ready to serve, Whip the plant-based non-dairy cream with 2 Tbsp Sugar and Crumbs Banana Split Natural Flavoured Icing sugar until soft peaks have formed and spoon into a piping bag with a 1M Wilton nozzle.

10. Slice the bananas and scatter over the caramel and then pipe the non-dairy cream over them, ensuring you cover all the bananas so no air can get to them to turn them brown.

11. Finish off by grating Vegan Chocolate over the cream then serve and enjoy.




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