Thursday, 11 April 2019

Banoffee Cake (with a gluten free sponge) - A Birthday Treat

Many of you will have made Banoffee Pie in the past, but have you ever thought of making Banoffee Cake? That heavenly blend of banana and toffee works perfectly as a layered sponge and as I recently had a birthday (the age for which is best forgotten...) I decided to make one as my birthday treat. This gluten free Banoffee Cake is totally delicious (and I mean TOTALLY delicious). Tempted to try it? Read on my lovely readers for a recipe to make you swoon...

I am a HUGE fan of banoffee. It is one of those combinations that sends my taste buds into ecstatic gratitude with every mouthful. In the past, I have honoured this glorious marriage of flavours in the form of Banoffee Cheesecake, Banoffee Cupcakes, Banoffee Coconut Crunch Trifle, and mini Banoffee sponge cakes. This recipe however is up there with my best gluten free celebration cakes, even if it may not be the prettiest.

When I was plotting ways to achieve banoffee in celebration cake form, I knew that I wanted to recreate some of the texture as well as the flavour of banoffee pie. For the uninitiated of you, banoffee pie is usually made using a biscuit-crust case, filled with fresh banana and caramel/dulce de leche, topped with lashings of whipped cream and a sprinkling of chocolate.

I knew I didn't want to make the cake too sickly sweet and consequently needed to avoid filling and covering it in sugary frosting at all costs. Layering with freshly-whipped cream alongside a balanced helping of toffee sauce, would not only keep the sweetness down, but would replicate the creamy 'banoffeeness' of its 'pie' equivalent. To be honest, this was no hardship... at GF HQ we far prefer a cream-filled cake, even if it does take up most of the fridge space and has to be eaten twice as quick (although I am not 100% sure that the latter is a negative... Cream cakes in our house never last very long).

Being Coeliac, it was also essential that the sponge was gluten free, so I used my all time favourite, tried, tested and very much loved Banana Bread/Cake recipe, which was one of the first recipes I ever published on Gluten Free Alchemist. The recipe works equally well as a cake or a loaf and has been served as a dressed down version at many cake sales and team meetings over the past 6 years. It is verified yummy!

To achieve the biscuit crunch that you get with banoffee pie, I have added some specially prepared Crunchy Baked Biscuit Crumbs to the layers and decoration. They work perfectly, especially alongside the crisp, crushed dark chocolate cigarillos that adorn the top.

All in all, I am willing to stick my neck out and declare this gluten free Banoffee Cake a triumph.... well actually that was the phrase Mr GF generously used, but blushes aside, I think he may have a point. So if you are looking for a stunner of a cake that ticks the banana-toffee taste box, but still gives you the creamy-crunchy dreaminess of a traditional banoffee pie, let your bananas ripen, grab your cake tins, whack the oven on and bake...

Banoffee, Cake, Banana, Toffee, Gluten free, Birthday, Celebration
Layer Cake/Celebration Cake
Yield: 10 (one x 8 inch sandwich cake)

Gluten Free Banoffee Cake

A perfect celebration cake for Banoffee lovers, this deliciously moist banana cake is layered with freshly whipped cream, caramel sauce and crunchy baked biscuit crumbs, and is decorated with chocolate.
prep time: 50 Mcook time: 40 Mtotal time: 90 M


Banana Cake
  • 210g plain gluten free flour blend  (I used GFA blend A from this post)
  • 100g ground almonds
  • 1 teaspoon xanthan gum
  • 1½ teaspoons GF baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon fine sea salt
  • 100g unsalted butter - softened
  • 150g caster sugar (preferably golden caster)
  • 125g light soft brown sugar
  • 2 large eggs (room temperature)
  • 1½ teaspoons vanilla extract
  • 3 medium-sized very ripe bananas
  • 175 ml buttermilk
Crunchy Baked Biscuit Crumbs
  • 200g gluten free biscuits (digestive or chocolate chip)
  • 80g butter - cubed
Caramel and Cream Filling & Decoration
  • 500 ml double cream
  • 200-250g good quality toffee sauce or dulce de leche 
  • handful of toasted chopped hazel/brazil/macadamia nuts (optional)
  • crunchy baked biscuit crumbs (see separate details)
  • dark chocolate curls/broken cigarillos/shards, etc
  • edible glitter (optional)


Banana Cake
  1. Preheat the oven to 180 C/350 F/Gas 4 and base-line two 8 inch non-stick round baking tins with baking paper.
  2. Weigh and mix together the flour, almonds, xanthan gum, baking powder, bicarbonate of soda and salt and set aside (I weigh mine into a large airtight container and shake vigorously).
  3. In a large bowl, cream the butter and sugars together, using an electric whisk until light and fluffy.
  4. In a small bowl, beat the eggs together with a fork and then add, a little at a time to the butter mixture, beating well after each addition.
  5. Add and beat in the vanilla extract.
  6. Mash the bananas in a separate bowl with a fork, before gently folding into the wet mixture.
  7. Using a large spoon or spatula, gently fold in the buttermilk alternately with the flour mix, about a third at a time, until all the ingredients are JUST combined. Do not over-mix.
  8. Divide the cake batter evenly between the cake tins and smooth the tops before baking for approximately 30 minutes (until a skewer inserted into the centre comes out clean and the top is firm to the touch but springs back).
  9. Leave to cool in the tins for about 10 minutes before turning out onto a wire rack to cool completely.
Crunchy Baked Biscuit Crumbs
  1. Preheat the oven to 180 C/350 F/Gas 4 and line a small baking tray with non-stick baking paper.
  2. Place the biscuits in a strong plastic food bag, gently squeeze out the air and hold the top shut. Using a rolling pin, either bash or roll the biscuits to break them down into coarse crumbs. Set aside.
  3. Melt the butter, stirring in a small saucepan over a very gentle heat (or in a glass bowl in the microwave set at medium, on 30 second bursts, stirring well between each) until just melted. 
  4. Mix the melted butter with the biscuit crumbs until evenly blended and then spread the mixture onto the lined baking tray.
  5. Place in the oven for 10 to 12 minutes, frequently turning the crumbs to enable them to crisp and 'bake' evenly.
  6. Remove from the oven and set aside to cool completely.
Assembly and Decoration
  1. Place one of the sponges on a serving plate.
  2. Whip the cream to soft peaks (so that it holds its shape well) and then spread a thick layer onto the base sponge.
  3. Top the cream layer with a good drizzle of toffee sauce, a sprinkling of chopped nuts (optional) and a good sprinkling of crunchy biscuit crumbs.
  4. Place the second sponge cake layer carefully on top of the filling.
  5. Top with another layer of whipped cream and thickly drizzled toffee sauce.
  6. Decorate with a rim of crunchy biscuit crumbs, chocolate curls/crushed cigarillos and a sprinkling of edible glitter for a little extra sparkle (optional).
  7. Refrigerate until ready to eat, but remove from the fridge and allow to sit at room temperature for 15 to 30 minutes before serving.
Created using The Recipes Generator

I am sharing my gluten free Banoffee Cake with :

Fiesta Friday #271 with Angie and Ai Made It For You
Cook Blog Share with Everyday Healthy Recipes
Love Cake with Jibber Jabber


Bake of the Week with Mummy Mishaps and Casa Costello 
Baking Crumbs with Apply to Face Blog and Jo's Kitchen Larder 
Tickle My Tastebuds Tuesday #233 with Lori's Culinary Creations

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