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:



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

Vegan Banoffee Pie biscuit base

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

vegan banoffee caramel mixture boiling in pan

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

banoffee pie with bananas

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?

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