Preheat the oven to 350 degrees. Grease two 5-inch round cake pans and line the bottoms with parchment paper circles.

Place the banana in a bowl and mash it thoroughly. Add the melted vegan buttery spread, sugar, and vanilla and stir well.

Add the gluten free flour blend, baking powder, baking soda, vinegar, and water, and stir until combined. If the batter feels too thick, add a bit more water.

Divide the batter evenly among the two round cake pans.

Bake the cakes at 350 degrees for about 28-32 minutes or until a toothpick inserted into the middle of the cakes come out clean. Let the cakes cool in the pans for about 15 minutes before removing them from the pans and letting them cool completely on a wire rack.

Once the cakes are fully cooled, make the frosting: Place the vegan buttery spread in a mixing bowl and beat until fluffy. Add a cup of the powdered sugar and a teaspoon or two of non-dairy milk.

Mix on medium speed, alternating adding more sugar and more milk until the frosting is the consistency you desire.

Place one layer on a cake stand and then spread frosting on the top, then stack the other layer on top. Spread a thin crumb coat all over the cake. Refrigerate for one hour.

Fit a piping bag with a #4B tip. Spoon the frosting inside the bag and twist the top closed.

10. Pipe on the design you wish – for this cake, I did swirls on the sides and stars on top. Be creative and enjoy!