A warmly spiced banana layer cake with a delicious caramel ‘buttercream’ and decadent caramel drizzle – perfect for celebrations!


  • 2 cups flour
  • 2 tsp baking powder 
  • 1 tsp baking soda
  • 1 tsp cinnamon 
  • ½ tsp nutmeg
  • ½ tsp salt 
  • 2 ripe bananas 
  • ¼ cup olive oil 
  • 1 tsp vanilla extract 
  • ½ cup sugar
  • ⅓ cup soft brown sugar 
  • ½ cup Raglan Food Co coconut yoghurt – Vanilla Bean 
  • ½ cup oat milk 
  • 1 tbsp apple cider vinegar


  • 120g dairy-free spread
  • 4 ½ cups icing sugar 
  • 1 tsp vanilla extract 
  • 3 tbsp vegan caramel sauce
  • 1-2 tbsp oat milk (if needed)

To Decorate:

  • 6-8 tbsp vegan caramel sauce 
  • 2 tbsp mixed nuts (optional) 
  • 4 salted caramel bliss balls (optional)
  • A pinch of cinnamon (optional)


  1. Take two 21cm baking tins and line with baking paper. Preheat your oven to 180°C. 
  2. In a large bowl mix your dry ingredients; flour, cinnamon, nutmeg, salt, baking powder and baking soda.
  3. In another bowl; mash the bananas, then add in the vanilla, sugars, oat milk, coconut yoghurt and apple cider vinegar. Stir to combine. 
  4. Add wet to dry mixture gradually, folding into a lovely batter. 
  5. Divide the mixture into two tins and bake for 25-30 minutes. 
  6. Remove from the oven and let cool completely. 
  7. For the caramel buttercream; beat together the dairy-free spread, icing sugar, vanilla and caramel. Loosen with a little oat milk if needed. 
  8. Trim the cakes if they are not very flat on top, then spread a generous layer of buttercream on the first cake. Top with the second. Continue to spread icing over the top and sides of the cake until there is a nice layer all around. 
  9. Using a fork, drizzle plenty of caramel sauce over the cake. 
  10. Use any leftover icing to pipe decorations. Top with nuts, bliss balls or edible flowers and a pinch or two of cinnamon.
  11. Enjoy!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

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