1. Preheat the oven to 180 degrees Celsius. Spray two 29 cm cake pans with non-stick  spray, and line them with parchment paper. 
2. Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and  set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during  this time, including mashing the banana.  
3. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, corn  starch, and salt. Set aside. 
4. In a large bowl, cream together the margarine, sugar, and coconut sugar until fluffy, about 2-3  minutes. Scrape down the sides as needed. Then add in the banana, macadamia cinnamon  nut butter , coconut cream, and vanilla extract. Mix again on medium speed until combined,  scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry  mixture, along with half of the vegan buttermilk, and mix on medium speed until just  combined. Add in the remaining dry mixture and vegan buttermilk, and mix until there are just  no more dry streaks. 
5. Divide the batter between the two cake pans evenly, and bake for 40 minutes until the  toothpick comes out clean. 
6. Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then  transfer them to a cooling rack to cool completely. Once cooled completely (there is  absolutely no warmth to the touch!), then you can prepare your vegan macadamia frosting  frosting. 

Macadamia buttercream frosting  

1. When ready to frost the cakes, add the margarine and nut butter to a large bowl and cream for 2-3 minutes.
2. Add in 1 cup of powdered sugar at a time, continuing  mixing until it’s a thick buttercream.
3. Add in vanilla and 2-4 tablespoons of macadamia milk and continue to cream until desired texture.
4. 4. Frost cakes, decorate with fresh fruit & flowers and enjoy!