Vegan chocolate cake

Our youngest asked for a vegan cake for his birthday so I made him this one which is super moist. It’s a basic cake recipe but I substituted bananas for eggs (yes, it’s really that simple). I also put raspberries and blueberries in alternate layers with frosting and topped the cake with vegan homemade salted caramel popcorn. Recipe for the cake is below: Cake batter: 2 med banana and enough dairy free margarine to add up to 300g 600g light brown sugar 700g plain flour 100g good quality cocoa powder 2 tsp bicarbonate of soda 3 tsp gluten-free baking powder 800ml unsweetened soya milk 300ml vegetable oil 4 tsp salted caramel flavoring Frosting: 250g dairy free margarine 500g sifted icing sugar 100g cocoa powder Layers: 2 punnets raspberries and one of blueberries for the layers Method: Preheat oven to 160 and grease and line 4 x 20cm round sandwich tins Add banana, margarine and sugar to a mixer and whisk until it’s smooth Add rest of ingredients and mix until smooth Divide evenly into prepared tins Bake for approx. 45 mins or until done While your cakes are cooling make your frosting, once the cakes are completely cool level the tops, then decorate and feed your face. I alternated sandwiching frosting and raspberries on one layer, then frosting and blueberries on the next finishing by adding frosting and homemade salted caramel popcorn on the top