Vegan Banana Cake With Chocolate Peanut Butter Frosting

INGREDIENTS

285 g

plain (all-purpose) flour (sifted)

1 1/2 tsp

bicarbonate of soda (baking soda)

1 tsp

ground cinnamon

1/4 tsp

salt

330 g

(3 medium) very ripe mashed bananas

200 g

+ 1 Tbsp) light brown soft sugar

135 milliliters

+ 1 Tbsp) sunflower oil

90 milliliters

(1/4 + 1/8 cup) unsweetened plant milk (I used soy)

1 1/2 tsp

white wine vinegar

1 tsp

vanilla extract

100 g

dark chocolate (70% cocoa solids) (chopped)

75 g

dairy free margarine (I used Stork stick)

75 g

vegetable shortening (I used Trex)

350 g

icing (powdered) sugar (sifted)

1 tbsp

cocoa powder (sifted)

75 g

smooth, creamy peanut butter (NOT the runny natural kind)

1 tsp

vanilla extract

salt