Vegan Banoffee Pie
Vegan Banoffee Pie

Vegan Banoffee Pie

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!).

Vegan Banoffee Pie
Tastes the exact same! I've been vegan for years and banoffee was always a favourite of mine! This recipe really hot the spot!

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




To serve:



Vanilla extract or vanilla bean paste


Vegan chocolate shavings


You will also need:

20cm loose-bottomed cake tin

Step 1 of 5

Watch our video on how to make our vegan banoffee pie.

Step 2 of 5

Vegan Banoffee Pie biscuit base

Mix the crushed biscuits in a bowl with the melted vegan butter in a bowl.  Tip the crumbs into the tin and press into the base and sides. Chill until set.

Step 3 of 5

vegan banoffee caramel mixture boiling in pan

For the caramel, put the remaining vegan butter, sugar and Carnation Vegan condensed milk alternative into a large non-stick saucepan. Put the cornflour into a bowl and gradually add 5tbsp of the cream (saving the rest to whip for the topping later).  Whisk the mixture until smooth, then add the paste to the pan.  Heat until the sugar has melted then gradually bring the mixture to a rapid boil for 5- 7minutes, stirring all the time until you reach 113-115°C on a sugar thermometer. Leave to cool for a few minutes.

We like to add a little pinch of salt to the caramel which you can do at the beginning of this step.

Step 4 of 5

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

Step 5 of 5

banoffee pie with bananas

When ready to serve; whip the remaining plant based cream with the vanilla until soft peaks form.  Slice the bananas and scatter over the caramel, then top with the whipped cream. Finish with chocolate shavings and serve.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Vegan Banoffee Pie is rated 4.2 out of 5 by 16.
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Rated 5 out of 5 by from Truly Amazing First banoffee pie in years and we all loved this recipe so much. I did play with the base a bit biscoff/digestive mix instead and it was less sweet which is what we wanted. Just because it's vegan it doesn't mean it lacks snu flavour, if anything it tasted better
Date published: 2021-01-27
Rated 5 out of 5 by from Delicious and vegan too! Very happy with how this recipe turned out! Will definitely make again as a treat!
Date published: 2021-01-26
Rated 5 out of 5 by from Amazing I made this for the first time, after reading the reviews and tasting the condensed milk beforehand I decided not to add the sugar. It was absolutely the right choice. It didn’t need the sugar and turned out perfect (I think). I have a sweet tooth, as do my boys but it was still very sweet and tasty and in their words it was “banging and the best pie they’d had”. Since turning vegan 4 years ago for them this was a game changer. I couldn’t find vegan whipped cream in a pot, but instead I used food heaven, heavenly whipped dairy free squirty cream from Morrison’s. If you’re using this then it needs to be eaten the same day as it turns to a slight liquid texture the following day but it still tastes good, it just doesn’t look as good.
Date published: 2021-01-24
Rated 5 out of 5 by from Great vegan recipe. I made this yesterday for my family. I haven't had banoffee pie since I was a kid. This is the first time I have made it, and was a hit with all the family. I used hobnob biscuits instead which worked well. I think I boiled the carnation/sugar mixture for just a little too long as was slightly harder than I think it should have been, but still edible! Will try the vegan millionaire shortbread next.
Date published: 2021-01-20
Rated 5 out of 5 by from Delicious and easy! This recipe was so easy to make! This was the first time I have made toffee/caramel in a decade because it seemed doable with the vegan condensed milk and it was very straight forward. The filling is absolutely delicious, so rich and decadent. I only slightly modified it by subbing out lotus biscuits for ginger snaps (as that's what we had) and it was still lovely. I also put the banana slices in the caramel so they were semi-caramelised. I also used spray cream for the top because we couldn't find whipping cream.
Date published: 2021-01-18
Rated 2 out of 5 by from Far far to sweet Made this today..... way to sweet.... and I don’t think it tasted that toffee..... just overwhelmingly sweet. Don’t think I would make again as after eating vegan whole foods this just tastes very artificial
Date published: 2021-01-09
Rated 4 out of 5 by from Good banoffie After reading the reviews I hesitantly went ahead blindly (without thermometer) I put the mixture on a high heat then when it started boiling i turned it down a little and boiled for about 4 minutes. I had no idea what I was looking for particularly. I turned out fantastically. Thanks carnation.
Date published: 2021-01-04
Rated 5 out of 5 by from Amazing and simple to follow We made this for our Christmas Day dessert - such a treat! I was so pleased with how it came out, without having made caramel before. It was so good even my non allergic family enjoyed it. I’m coeliac as well as dairy free, so I used a package of GF hobnobs and a packet of GF speculoos to make it - had to add slightly more dairy free spread to the base mix but otherwise it worked great. Will definitely be making this again and again!!
Date published: 2021-01-02
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