Oil and flour an 8-inch round cake pan (I think a 9-inch would work too, yielding a slightly thinner cake). Preheat the oven to 350F (180C).

In a small bowl, combine soy milk and apple cider vinegar. Set aside and allow to curdle, this will be your “buttermilk”. In another small bowl, combine flaxseeds and water and set aside, this will be your “egg”.

In a medium bowl, mash bananas very well until they’re in an almost liquid state. Whisk in flax egg, vanilla extract, maple syrup and oil. Then add your vegan buttermilk and combine well.

In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon and allspice. Whisk in wet ingredients and mix until fully incorporated.

Pour the batter into your pan and bake for 25 to 45 minutes. (Mine took 45 minutes, but I’m a bit paranoid when it comes to baking so I set a timer to 20 minutes and then check doneness every 5 minutes using a toothpick: the cake is ready when the toothpick comes out clean). Once your cake is done, remove from the oven, let cool enough to handle and unmold. Let cool completely before icing.