Vegan Banoffee Pie (Gluten-Free)
This Vegan Banoffee Pie really is the best and it’s easy and quick to make. This vegan take on the classic dessert is just as delicious with a homemade sweet and sticky caramel toffee all topped with clouds of whipped cream, plus it’s nut-free and easily gluten-free.
If you love banoffee pie, then you are going to love this plant-based version. To celebrate Veganuary 2023, I have partnered with Carnation to show off their deliciously sweet and sticky vegan condensed milk alternative which is made from rice and oats and is naturally vegan and gluten-free. It’s a game changer when it comes to vegan-ising your favourite desserts, caramels and ice creams, and works so well here. This is the same recipe you can find on the Carnation website, although I have added my top tips.
Why will I love this dessert?
This pie is a winner, it is:
- Sweet, sticky and delicious
- Crunchy, smooth and biscuity
- Packed with Biscoff cookies
- Light, moreish and slightly addicting
- Filled with an easy homemade caramel ready in 10 minutes
- Naturally vegan and nut-free and easily gluten-free
- A great showstopper dessert for all the family
- A good one to make ahead of time
- You’d never tell it was vegan
If you already love the sound of this Vegan Banoffee Pie then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The recipe list focuses on basic ingredients that make this dessert the dream to make:
- Vegan condensed milk: this is the star of the show in this caramel/toffee dessert. It creates a really lovely gooey caramel that sets firm but gooey enough in the fridge. I used the Carnation vegan condensed milk alternative here.
- Vegan butter: this is for the base and for the caramel and it is best to use the block-style butter but I can imagine margarine would work but I would not recommend swapping this for coconut oil.
- Biscoff cookies: known as speculoos or lotus biscuits, these make a delicious biscuity base. You can use other biscuits/cookies instead like digestive, oat biscuits or similar. If you want to make a no-bake healthier base, try my Vegan Easter Cheesecake base.
- Cornflour: arrowroot powder or cornstarch will work and this thickens the caramel so it sets perfectly in the fridge.
- Light brown sugar: using a light brown sugar adds more caramel-like flavour to the caramel layer but I can imagine coconut or golden caster sugar would also work.
- Plant-based whipping cream: there are a few vegan whipping creams in the UK and I really like the Emlea plant-based, Oatly or Coconut Collaborative creams here. It is for the cornflour slurry as well as for whipping to sit on top of the pie.
- Bananas: the obvious ingredient for a Vegan Banoffee Pie. Slice these to lay on top of the caramel layer.
- Chocolate shavings: for a little extra wow-factor on top. You can use any dark or dairy-free milk chocolate and either use a grater to shave it or chop it small.
How do I make this?
This banoffee pie is remarkably easy to come together as long as you plan in the chill time, too.
- Make the base with the cookies and butter: and prese into the lined tin.
- Add all the caramel ingredients to a pan and warm: once smooth, allow to bubble vigorously and stir for 7-8 minutes till thick and golden.
- Pour the caramel into the base: and allow to chill for 1-2 hours or until set.
- Whip the cream and slice the bananas: for the topping.
- Arrange the banana slices on top and pile on the whipped cream: add some chocolate shavings and serve.
Is this gluten-free and nut-free?
This dessert is nut-free as the Carnation condensed milk is nut-free and also gluten-free. So, if making this gluten-free, swap the Biscoff cookies for gluten-free biscuits.
How long will this last?
Once made, store this in the fridge for 2-3 days. Cut into slices just before serving as the caramel will start to ooze.
Trouble shooting tips
If you are having ang issues with this dessert, here are a few top tips:
- Make sure the base is really compact: this ensures that the crust stays together with you slice it.
- Be patient with the caramel and make sure it bubbles: it may seem like the caramel is thickening within 5 minutes but make sure to continue for 8 minutes with the caramel bubbling quite vigorously until it’s thick. The caramel will pull away from the sides when you whisk it – you will see this when it happens.
- Allow the caramel to set before topping: so that all the layers are perfect.
- You may only need half the cream: depending how much cream you like with your pie.
What other desserts can I make?
If you are looking for more dessert ideas, how about my:
- The Best Vegan Chocolate Swiss Roll
- Triple Chocolate Vegan Fudge Brownies
- Chocolate Pecan Mousse Pie
- Vegan Banana Bread Tiramisu
- Berry Caramel Sheet Cake
Vegan Banoffee Pie
This Vegan Banoffee Pie really is the best and it’s easy and quick to make. This vegan take on the classic dessert is just as delicious with a homemade sweet and sticky caramel toffee all topped with clouds of whipped cream, plus it’s nut-free and easily gluten-free.
Ingredients
For the Base:
- 250g Biscoff cookies
- 75g vegan butter, melted
For the Caramel/Toffee:
- 25g cornflour/cornstarch
- 45ml plant-based whipping cream
- 50g vegan butter, cubed
- 50g light brown sugar
- 370g (1 tin) Carnation vegan condensed milk
- A pinch of salt
For the Toppings:
- 1-2 bananas sliced
- 225ml vegan whipping cream
- 1 tsp vanilla essence, optional
- Chocolate shavings
Instructions
- Make the base: grease a round 8-inch (20-cm) loose-bottomed dish and line the bottom with parchment paper. Crush the biscuits until they’re really small and stir together with the melted butter. Tip into the tin and press down firmly to make a compact pie base and sides. Pop in the fridge while you make the filling.
- For the caramel/toffee: whisk together the cornflour and creamy to make a slurry and add to a medium-sized saucepan with the butter, sugar and condensed milk. heat the mixture and whisk until completely smooth. Now bring the heat up so the caramel is bubbling and continue to whisk for 7-8 minutes, until it’s golden brown and thicker. It will start to pull away from the sides (if using a sugar thermometer, it will reach 115C but I don’t use one). Allow to cool for 5 minutes.
- Pour the caramel into the tart base and pop in the fridge for 1-2 hours until set.
- For the topping: slice the bananas and whip the cream with the vanilla, if using, till light and fluffy.
- To decorate: lay the sliced bananas on top of the set caramel and top with the whipped cream. decorate with extra bananas and the chocolate shavings.
- To serve: slice into 10-12 slices and enjoy straight away.
- To store: keep the pie in the fridge in a sealed container or covered well for 2-3 days.
Notes
Note: to make this gluten-free, use gluten-free biscuits for the base.
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I look forward to hearing what you think of this Vegan Banoffee Pie so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me in your posts, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With banoffee love x
p.s. this recipe was first made with Carnation and appears on their website which I have shared with my imagery and top tips. This blog post is not sponsored and all opinions are my own.
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