Gluten Free Banoffee Cake! The perfect celebration for Banoffee lovers… Deliciously moist banana cake, layered with freshly whipped cream, caramel sauce and crunchy baked biscuit crumbs… All decorated with chocolate. And no one will EVER know it’s gluten free and Coeliac safe.
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Introducing my Gluten Free Banoffee Cake
Banoffee Pie is iconic. But have you ever thought of making a decadent, utterly celebratory Banoffee Cake? That heavenly blend of banana and toffee works perfectly as a layered sponge… Indeed, my gluten free Banoffee Cake is totally delicious (and I mean TOTALLY delicious). It’s ‘up there’ with the BEST…
So, if you’re tempted to try it, read on for a recipe to make you swoon…
The heavenly marriage of banana and toffee
I’m a HUGE fan of the banana-toffee pairing. It’s a combination that sends my taste buds into ecstatic gratitude with every mouthful.
At Gluten Free Alchemist Banoffee (as it is known) has been celebrated in many forms. Seriously, if you love Banoffee, check out these recipes…
- Mini Banoffee Loaf Cakes
- The extremely popular Banoffee Trifle
- Oozy, gooey, caramel-filled Gluten Free Banoffee Cupcakes
- Gluten Free Banana Pancakes with Caramelised Banana Sauce
- And the most decadent Banoffee Cheesecake with salted caramel.
But I have to admit… Even if it isn’t the prettiest, this particular Banoffee Layer Cake is near the top of the list for my all-time best gluten free celebration cakes and banana-toffee inspirations.




Recreating the flavours and textures of banoffee pie as a Banoffee Layer Cake
When creating my Banoffee Cake, there was a clear brief in my head that it needed to honour the famous Banoffee Pie, but in cake form. It was important that the final cake included the textures as well as the flavours of banoffee pie.
For the uninitiated… Banoffee Pie is ‘traditionally’ made using a biscuit-crust case, filled with fresh banana and sticky-sweet caramel or ‘dulce de leche’… All topped with lashings of pillowy whipped cream and a sprinkling of chocolate.
For my particular Banoffee layer cake, this translated into…
Gluten Free Banana Cake
A tried and tested, verified yummy, gluten free Banana Bread/Cake recipe, baked into round cake tins. It’s super-bananary, and soft and tender, yet sticky with banana and gorgeously textured with a hint of nuttiness from ground almonds.
Whipped Cream
To mirror the light, airy creaminess of the traditional pie topping, the banana cakes are sandwiched and topped with a thick, decadent layer of cold, pillowy whipped cream… Which (let’s be honest), is Way better than sugary frosting and completely true to its dessert inspiration.




Toffee Sauce
Banoffee Cake absolutely needs toffee! And for this recipe, it comes in the form of caramel sauce… Thickly drizzled over the layers of cream, so that it mingles on the taste buds in each and every bite and drips teasingly down the sides of the cake.
Crunchy Biscuit Crumbs
Any Banoffee Pie lover knows that the biscuit base is a crucial part of the magical combination. The crunchy contrast against the soft banana and cream is essential to making the pie work. And so it should also be for a truly inspired Banoffee Cake!
Thus… THIS cake takes the traditional biscuit base… crumbles it into ‘crumbs’… and scatters it both onto the central cream layer and top of the cake… Crunchy textural perfection, partying on the palate! It works SO well.
Dark Chocolate
The crowning finish is a top decoration of dark chocolate. For this, I used some crushed cigarillos (that I buy from the Chocolate Trading Company). But it’s fine to use other chocolate curls or sprinkles, grated chocolate or chocolate shards.




Is this Banoffee Cake Coeliac (Celiac) friendly?
Being Coeliac, I am passionate that being gluten free for health reasons should NEVER mean having to miss out. Equally… It should NEVER mean eating cake (or anything else) that isn’t as good as the ‘real deal’.
Gluten free cake should not only look the part, but should taste at least as good… AND last as well. You won’t find any dry, rock-hard cakes at Gluten Free Alchemist. We’ve made it our mission ensure taste and texture win out every time.
And this Banoffee Cake? Absolutely it’s friendly and safe for people with Coeliac Disease (Celiac). Even better… No one would EVER know that it’s gluten free. And that’s a promise!




Do I need any special equipment to make Gluten Free Banoffee Cake?
Nope! This one’s a cinch, as long as you have the usual basic cake-making equipment…
- Two 8 inch cake tins (I always use the ones from Masterclass)
- Good quality baking paper to line the tins or baking paper circles
- Oven and hob
- Non-stick saucepan
- Baking tray
- A good set of Kitchen Measuring Scales
- Measuring Spoons
- An electric whisk (I use a KitchenAid electric hand whisk)
- a flexible Spoon/Spatula
- Mixing Bowls
- A Wire Rack




Ready to make Gluten Free Banoffee Cake?
I really hope you try my gluten free Banoffee Cake. It’s a triumph… And without doubt, it ticks the banana-toffee taste box, while still delivering the creamy-crunchy sumptuousness of traditional Banoffee Pie. So… Let those bananas ripen… Grab the cake tins, whisk and bowls… Whack up the oven… And bake!
As always… If you do make it, let me know what you think. Rate the recipe (⭐️⭐️⭐️⭐️⭐️), leave a comment and tag me on social media with those layered banoffee photos. I can’t wait to see how they turned out.
While I reckon there are very few out there who don’t ‘do’ banoffee, if you’re one of them, there’s plenty of other gluten free cake inspiration over in our Big Cakes and Celebration Cakes Index. From gluten free Chocolate Cake to Coffee and Walnut… Traditional Black Forest Gateau to Carrot Cake… And there’s so much more.
For everything else? Grab a coffee and tap your way through our fully photographed Gluten Free Recipe Index. Sweet and savoury, there’s hundreds of recipes to browse and inspire. Just treat it as a FREE recipe book.
With my love




More scrumptious Banoffee treats at Gluten Free Alchemist
Banoffee Cake (gluten free)
Key equipment
- oven + hob
- fork
- large plastic food bag + rolling pin
Ingredients
Banana Cake
- 210 g plain gluten free flour blend eg. Gluten Free Alchemist Mix A – See NOTES
- 100 g ground almonds (almond meal)
- 1 tsp xanthan gum
- 1½ tsp baking powder gluten free
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp fine sea salt
- 100 g unsalted butter softened
- 150 g caster sugar preferably golden caster
- 125 g soft light brown sugar
- 2 large eggs at room temperature – lightly beaten – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’
- 1½ tsp vanilla extract
- 3 medium very ripe bananas
- 175 ml buttermilk
Crunchy Baked Biscuit Crumbs
- 200 g gluten free biscuits digestive or chocolate chip
- 80 g unsalted butter cubed
Caramel and Cream Filling & Decoration
- 500 ml double cream
- 225 g good quality toffee sauce or dulce de leche approx weight
- handful toasted chopped hazel/brazil/macadamia nuts optional
- crunchy baked biscuit crumbs see separate details above
- dark chocolate curls/broken cigarillos/shards etc
- edible glitter optional
Instructions
Banana Cake
- Base-line two 8 inch non-stick round baking tins with baking paper.
- Preheat the oven to 180 C/350 F/Gas 4.
- Weigh and mix together the flour, almonds, xanthan gum, baking powder, bicarbonate of soda and salt and set aside. (TIP: weigh into an airtight container and shake vigorously).
- In a large bowl, cream the butter and sugars together, using an electric whisk until light and fluffy.
- 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.
- Add and beat in the vanilla extract.
- Mash the bananas in a separate bowl with a fork, before gently folding into the wet mixture.
- 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.
- Divide the cake batter evenly between the cake tins and smooth the tops before baking for approximately 30 minutes (or until a skewer inserted into the centre comes out clean and the top is firm to the touch but springs back).
- Leave to cool in the tins for about 10 minutes before turning out onto a wire rack to cool completely.
Crunchy Baked Biscuit Crumbs
- Line a small baking tray with non-stick baking paper.
- Preheat the oven to 180 C/350 F/Gas 4.
- 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.
- 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.
- Mix the biscuit crumbs with the melted butter until evenly blended and then spread the mixture onto the lined baking tray.
- Place in the oven for 10 to 12 minutes, frequently turning the crumbs to enable them to crisp and ‘bake’ evenly.
- Remove from the oven and set aside to cool completely.
Assembling and Decorating the Layer Cake
- Place one of the sponges on a serving plate.
- Whip the cream to soft peaks (so that it holds its shape) and then spread a thick layer onto the base sponge.
- 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 (saving plenty for the top of the cake).
- Place the second sponge cake layer carefully on top of the filling.
- Top with another layer of whipped cream and drizzled toffee sauce.
- Decorate with a rim of crunchy biscuit crumbs, followed by some chocolate curls/crushed cigarillos in the centre.
- Dust with a little edible glitter for extra sparkle (optional).
- Refrigerate until ready to eat, but remove from the fridge and allow to sit at room temperature for 15 to 30 minutes before serving.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Banoffee Cake shared with
- Fiesta Friday #422 with Angie and Beautiful Voyager
- Full Plate Thursday #581 with Miz Helen’s Country Cottage
- What’s for Dinner #357 with The Lazy Gastronome
- Cook Blog Share 2022 Week 11 with Melissa Traub
- Sundays on Silverado #85 with The House on Silverado
Another Showstopper of a cake – perfect for celebrations and family gatherings.
Thanks Rebecca. It didn’t last long here xx
I’ve never heard of a banoffee cake, but it sure looks and sounds delicious!! Thanks for sharing at the What’s for Dinner party! Hope your week is amazing.
Thanks Helen. We’re super-addicted to Banoffee everything here. Cake seemed a great way to go xx
It almost seems a shame to cut into it! I love the way the toffee sauce is dripping down the sides. So many delicious flavours in just one cake!
Thanks Ness.
Nah….. never a shame to cut into a cake. Especially one as yummy as banoffee xx
This is a show stopper of a cake and one I would love for my Birthday too. It is absolutely gorgeous and I bet it tastes every bit as good as it sounds! I love all your attention to detail.Thanks so much for sharing it with #BakingCrumbs
Thank Jenny. It was so easy to make too xx
This is a banoffee creation with a wow factor, perfect for a birthday celebration! Thank you for bringing it to #CookBlogShare
Thank you. You're so welcome xx
Just looking at that amazing cake is making my mouth water! I would be honored if you shared some of your recipes at our What's for Dinner party!
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-196/
Thank you Helen. I am not sure why I haven't shared. I had you on my 'must remember' linky list… I think it was just an oversight. I will pop over soon xx
What a fantastic idea and such a delicious looking cake! It looks very easy for me to veganise too so that's always a bonus! I hope you had a lovely birthday Kate. Thanks for sharing at Fiesta Friday.
Thank you. You're welcome.
I'd love to see a vegan version. I hope you make it xx
What a fantastic idea – Banoffee Cake! I think that including crunchy biscuit crumbs in the layer and topping is genius. It's a stunner of a cake and i bet it tastes divine too! Thank you for sharing with #BakingCrumbs 🙂 x
Thanks Jo. The crunchy biscuit crumbs took the cake to another level. SO good! x
My lads would love this and they wouldn't care that it was gluten free, it looks delicious so i should make it when my sister visits as she is a Celiac so good have something that would suit everyone
Thanks Jac. I hope your lads wouldn't know it wasn't gluten free! I work very hard to make sure they are unrecognisably wheat free and I have snuck them past every gluten eater I know! xx
Thanks Jac. I hope your lads wouldn't know it wasn't gluten free! I work very hard to make sure they are unrecognisably wheat free and I have snuck them past every gluten eater I know! xx
Happy birthday – sounds like a wonderful way to celebrate with this cake – I grew up with a caramel tart wth cream and bananas – quite like banoffee but not quite – it is one of my favourite things to have at a family gathering so I am always very sympathetic to banoffee lovers. I am also quite bad at layer cakes and always admire a beautiful towering cake – this looks like a creation to be proud of.
Thank you Johanna. There is something quite divine about banoffee!
I am perplexed that you think you are 'quite bad at layer cakes'. Your cakes always look amazing…. towering or not! x
It's just lovely and delicious looking. Love the decorations as well.
#Bakeoftheweek
Thank you Anca x
Wow this looks so delicious!! And a happy belated birthday to you!
Thanks Kat…. I think birthdays are beginning to feel a little superfluous to requirement and quite scary. Getting a bit old… but cake makes everything better! x
Hi Kate, I am so delighted to have found your Blog Posts. Thank you so much for your generosity i sharing your recipes and flour blends. I am looking forward to making my own blends. In the Banoffee Cake am I correct in reading that we still put in extra xanthum gum even though it is already in the flour blend. I have a birthday in May and maybe this cake is just what I will need to celebrate. Thanks for your guidance.
Hi Carol.
Good to have you here and you are most welcome to ask whatever, whenever. I am always more than happy to share whatever I have found out and made along the gluten free/Coeliac journey.
There is a tiny amount of xanthan in the flour BLEND, which you could probably leave out. It is equivalent to 1 teaspoon per 650g. In reality, it is so small, it is probably not needed, but I think it has always been my security blanket and I haven't ever revisited whether to take it out as it has always been there and no one seems to have said it caused a problem. But thank you for asking the question… I think I will make my next couple of batches without it and make the rest of my recipes in the same way (I am about to go back and make some old favourites to update photos, so it will be a good testing opportunity!).
But in answer to the question…. I digress… Yes, you need to put the xanthan as stated in the RECIPE (or alternatively finely ground Psyllium Husk as an alternative if you don't like xanthan).
I also made extra cake last time I did this recipe… It makes the most incredible Banoffee Trifle too xxxx
Thank you so much for your prompt reply Kate. I like the idea of the 'security blanket' you have -so I shall adopt it too!