Layered Banana Rum Dream Cake

Layered Banana Rum Dream Cake

  • Prep Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Difficulty: 1 (1 - 5)
  • Allergens: Gluten
  • Categories: Bars & Brownies Desserts
Indulge in layers of pure bliss with this incredibly easy, no-bake vegan cake! Crisp butter cookies soften under layers of fresh banana, rich chocolate pudding, and creamy vanilla pudding, all subtly infused with a hint of rum. Topped with a luscious chocolate ganache, it's a dreamy dessert that requires no oven time – just patience while it chills to perfection.

Base Layer & Bananas Instructions

  1. Prepare your baking pan (approx. 20x30cm and at least 6cm high). You can lightly grease it or line it with plastic wrap for easier removal, though it's often served from the pan.
  2. Arrange a single layer of vegan butter cookies evenly across the bottom of the pan, covering the entire base.
  3. In a small bowl, mix the 100ml oat milk and 20ml rum.
  4. Carefully sprinkle or brush about half of this milk-rum mixture evenly over the first layer of cookies.
  5. Peel the bananas and slice them into rounds (about 1cm or 1/3 inch thick).
  6. Arrange the banana slices in a single layer over the soaked cookies, covering them completely.

Chocolate Pudding Layer Instructions

  1. In a medium saucepan, whisk together the chocolate pudding powder, 70g sugar, 700ml oat milk, and 40ml rum until smooth.
  2. Cook over medium heat, stirring constantly, until the pudding comes to a boil and thickens (follow package directions, adjusting for the total liquid amount).
  3. Remove the pudding from the heat. Let it cool for about 10 minutes, stirring occasionally to prevent a skin from forming.
  4. Carefully pour the slightly cooled chocolate pudding evenly over the banana layer.
  5. Let it sit for a few minutes to settle slightly.
  6. Arrange another single layer of cookies over the chocolate pudding.
  7. Sprinkle or brush the remaining half of the milk-rum mixture over this second layer of cookies.

Vanilla Pudding Layer Instructions

  1. In the same (or a clean) saucepan, whisk together the vanilla pudding powder, the remaining 70g sugar, 700ml oat milk, and 40ml rum until smooth.
  2. Cook over medium heat, stirring constantly, until the pudding comes to a boil and thickens, just like the chocolate layer.
  3. Remove from heat and let cool for about 10 minutes, stirring occasionally.
  4. Pour the slightly cooled vanilla pudding evenly over the second layer of cookies.
  5. Let it sit for a few minutes to settle.
  6. Arrange the final layer of cookies evenly over the vanilla pudding.
  7. Cover the pan with plastic wrap or a lid.
  8. Place the pan in the refrigerator and chill for at least 2 hours to allow the puddings to set firmly.

Ganache Topping & Final Chill Instructions

  1. After the initial 2-hour chill, prepare your soft chocolate ganache according to its recipe instructions.
  2. Pour the prepared ganache over the top layer of cookies, spreading it evenly with an offset spatula or the back of a spoon.
  3. Cover the cake again and return it to the refrigerator.
  4. Chill overnight (at least 6-8 hours). This is crucial for the cookies to soften properly and absorb moisture from the pudding layers, creating a cake-like texture.
  5. Slice and serve chilled directly from the pan.

Notes

  • The overnight chilling is essential! Don't skip it, or the cookies will be too hard.
  • Ensure your pudding powders are vegan-friendly. Check the ingredients or package instructions. Adjust liquid amounts based on package directions if needed, keeping the total milk volume similar.
  • Use plain, relatively sturdy vegan cookies. Butter cookies, shortbread-style, or digestive biscuits work well.
  • The rum adds a nice flavor but can be omitted or replaced with 1-2 tsp rum extract mixed with water if preferred.
  • Make sure your pan is deep enough (at least 6cm / 2.5 inches) to hold all the layers.
  • Store leftovers tightly covered in the refrigerator for up to 5 days (though best within 3).