This recipe happens to be vegan but you can use any kind of milk, vinegar, sugar or flour on hand. Coconut sugar always gives a deep caramel colour to your cakes

1/2 c non-dairy milk (I used homemade almond)

1/2 tsp balsamic vinegar

2 c flour (I used wholemeal spelt)

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 c vegetable oil

1 c sugar (I used coconut)

3 large ripe bananas, mashed

Buttercream icing:

225 g dairy-free spread (such as Olivani)

3 c icing sugar

pinch salt

4 tbsp lemon juice

Preheat oven to 180C. Line a 20 cm square or round cake tin with baking paper.

In a cup or bowl mix the milk and vinegar. Set aside for 5 minutes.

In a bowl mix the flour, baking powder, baking soda and salt

In a large bowl whisk the oil and sugar until fully incorporated. Add in milk mixture then the mashed bananas and beat until smooth.

Gradually add in flour mix and fold until just combined.

Pour into your cake tin and bake for 25-35 minutes until cooked through. Remove from oven and let cool in the tin for a while before letting cool completely on a wire rack.

Mix together all the icing ingredients in a bowl, using as much lemon juice as necessary to make it smooth and spreadable. If you don't want a lemon icing you can use milk or water instead of juice and add 1 tbsp vanilla extract.

Cut the cooled cake in half horizontally. Place the bottom half on your serving plate and spread with half of the icing. Place the other half on top and spread with remaining icing. I decorated mine with a dusting of cinnamon and icing sugar.