• Preheat the oven to 350°F (180°C). Line a round cake pan with parchment paper at the bottom and lightly oil the sides and bottom with cooking oil spray.
• In a large mixing bowl, whisk all the dry ingredients together. Set aside.
• In another bowl, stir non-dairy milk and apple cider vinegar. Set aside.
• Meanwhile, mash the banana on a plate using a fork. Pack the mashed bananas into measuring cups to measure the amount required by the recipe.
• Add the mashed banana, milk mixture, oil, maple syrup, and vanilla extract in another large mixing bowl. Whisk to combine the liquid ingredients nicely together.
• Stir the wet ingredients into the dry ingredients using a silicone spatula until all the batter is well combined.
• Pour the batter into the cake pan and bake in the center rack of the oven until a toothpick comes out clean - 35-40 minutes.
• Cool on a wire rack before frosting.

Frosting

• Frost with dairy-free vanilla frosting, and add banana slices, chopped nuts, and a drizzle of peanut butter caramel to serve.

Storage

• Store the cake in the fridge in an airtight cake box for up to 4 days or freeze for up to 1 month in airtight container.