Vegan Lemon Banana Bread Layer Cake with Lemon Cashew Frosting

For the Lemon Banana Bread Layers (makes 3 layers):

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix all dry ingredients together (oat flour, baking soda, baking powder, and 2.25 tsp salt).
3. Add in the wet ingredients (mashed bananas, 1.5 cup pure maple syrup, 0.75 cup lemon juice, 6 tbsp milk of choice, and 6 tsp vanilla extract) and mix until fully combined. Add more milk 1 tbsp at a time if the batter seems too dry.
4. Pour the batter evenly into three lined or greased 8-inch cake pans.
5. Bake each layer for 20-25 minutes at 350°F (175°C) until cooked through. Let cool completely.

For the Lemon Cashew Frosting (enough for a three-layer cake):

1. Boil the raw cashews for about 10 minutes, then drain the water.
2. In a high-speed blender, combine the boiled cashews, 0.75 tsp salt, 5 tsp vanilla extract, 0.75 cup maple syrup, and the juice and zest of 3 lemons.
3. Blend all ingredients together until a super smooth frosting forms.

Assembly:

1. Once the cake layers are completely cooled, stack and frost your cake with the lemon cashew frosting.