No Bake Vegan Banoffee Cake

No bake vegan banoffee cake from the weekend. I love the classic combination of bananas, caramel and cream. So so delicious. This cake is rich and addicting and so worth the extra workouts you may have to do for it! Haha...ENJOY!

The Recipe

No bake vegan banoffee cake

Ingredients

For the crust:

6.4 ounces / 180 g vegan cookies (I used caramel cookies)

1/2 cup / 110g vegan butter

For the caramel:

2/3 cup / 150 g sugar

1/2 cup / 120 g vegan butter

5.3 ounces / 150 vegan cream (such as soy or coconut)

For the topping:

4 bananas, sliced

7 ounces / 200 g vegan whipping cream (such as soy or coconut)

Instructions

1. In a food processor grind cookies. Combine with melted butter and transfer to an 8 inch cake pan (lined with parchment paper). Use your fingers or a spoon to make a crust. 

2. For the caramel sauce add the sugar to a large pan. The sugar should coat the pan evenly. The sugar should melt completely and start to caramelize (don't wait to long or the sugar is getting bitter). Slowly add butter and cream and stir frequently until caramel sauce is smooth. Pour the caramel over the cookie crust and refrigerate until firm, about 4 hours or overnight.

3. Add the sliced bananas on top of the cake. Mix cream with a mixer until whipped and pour over the bananas. Slice and ENJOY!