Preheat the oven to 175 C / 350 F. Line two 6" cake pans with parchment paper.
In a mixing bowl, add the plant milk, mashed banana, applesauce, almond butter, vanilla extract, and maple syrup. Mix to combine.
Add coconut sugar. Sift in baking powder, baking soda, salt, cocoa powder, arrowroot starch, and coconut flour. Mix evenly.
Divide the cake mixture into two cake pans. Drop them against the counter a few times to remove the air bubbles.
Bake for 28-35 minutes until a toothpick inserted in comes out clean (without wet batter).
Transfer the two pans onto a wire rack to sit for 15 minutes before removing from the pans. Let them cool completely before frosting.
Frost the cake with this Vegan Chocolate Frosting or other frostings you prefer. I also add some banana slices in the filling and on the top. Enjoy it warm or at room temperature.
Notes
*Applesauce: It's American-style applesauce that is smooth, not chunky. I usually use Homemade Applesauce because it's not common in Taiwan.
**Nut butter: I use homemade almond butter for the cake in the pictures. You can use runny nut butter or seed butter like peanut butter or tahini.
***Serving: This cake is best served at room temperature or on the warm side. The texture will be dryer when chilled.