Method (Cake)

1. Preheat your oven to 180ºC fan and line an 8 x 8 inch square cake tin with greaseproof paper. Allow the paper to hang over the tin slightly, this makes it easier to remove the cake when baked.
2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
3. In a small bowl, mash the bananas with a fork until mushy.
4. In a large mixing bowl, sift the sugar, flour, ground spices, baking powder and bicarbonate of soda. Mix well to combine. Add the oil into the ‘buttermilk’ and whisk to combine.
5. Add the wet ingredients into the dry ingredients along with the mashed banana and mix just to combine.
6. Spoon the batter into the lined tin. Level it out with the back of a spoon or offset spatula.
7. Place the cake into the middle of the preheated oven and bake for around 25-30 minutes. You will know it is done when you put a knife or skewer down the middle of the cake and it comes out clean and it’s springy to the touch. If batter comes off on the skewer, it needs more time to bake. To prevent burning, top the cake with some greaseproof paper then return back into the oven.
8. Allow the cake to cool in the tin for 10 minutes then carefully transfer onto a cooling rack. Allow to cool fully before filling and frosting. You can even place the cake in a sealed container once cool then frost the day after. It’s a very light sponge so be careful with it when removing from the tin.

Method (caramel)

1. Make a batch of my Vegan Caramel Sauce. Make sure its had time to cool and thicken. Transfer into a piping bag and snip off the tip.
2. Once the cake is fully cool, poke holes in the cake, with either the back of a wooden spoon or apple corer, pipe caramel into the holes.

Method (Cream)

1. In a stand mixer with balloon whisk attachment or in a bowl with a hand whisk, whisk the dairy-free cream on high speed for around 5 minutes until it holds a stiff peak. You can add in some vanilla here if preferred. 
2. Spoon the cream on top of the cold cake (make sure its fully cold as any heat from the cake will instantly melt the cream). Spread out using an off set spatula or the back of a spoon. 
3. Lastly, finish with a grating of some dairy-free dark chocolate.
4. Slice the cake into squares using a shark knife.
5. Serve and enjoy!