1. Prepare Flax Eggs and Vegan Buttermilk:

• In a small bowl, combine the ground flaxseed and water. Stir well and set aside for at least 5-10 minutes to thicken into a gel-like consistency. This is your flax egg mixture, acting as a binder.
• In a separate small bowl or measuring cup, combine the plant-based milk and apple cider vinegar. Stir briefly and set aside for 5-10 minutes. It will curdle slightly, creating a vegan “buttermilk” which adds tenderness to the cake.

2. Preheat Oven and Prepare Pans:

• Position a rack in the center of your oven and preheat to 350°F (175°C).
• Grease and flour two 8-inch or 9-inch round cake pans. Alternatively, line the bottoms with parchment paper rounds and grease/flour the sides. This ensures the cakes release easily.

3. Combine Dry Ingredients:

• In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, cinnamon, nutmeg, optional ginger, and salt. Whisking thoroughly ensures the leavening agents and spices are evenly distributed, which is crucial for a consistent rise and flavour.

4. Combine Wet Ingredients:

• In a separate medium bowl, whisk together the prepared vegan buttermilk, vegetable oil, prepared flax eggs, and vanilla extract until well combined.

5. Combine Wet and Dry Mixtures:

• Pour the wet ingredients into the large bowl containing the dry ingredients. Mix with a spatula or wooden spoon just until combined. Be careful not to overmix at this stage; a few small lumps are perfectly fine. Overmixing develops the gluten in the flour, which can lead to a tough or dense cake texture.

6. Fold in Fruit and Nuts:

• Add the mashed ripe bananas, well-drained crushed pineapple, and chopped toasted pecans to the batter. Gently fold them in using a spatula until evenly distributed. Again, avoid overmixing. The batter will be thick and textured. Toasting the pecans beforehand enhances their nutty flavour and improves their texture within the cake. Ensure the pineapple is very well-drained to prevent excess moisture making the cake soggy. Press it firmly in a sieve or squeeze it in cheesecloth.

7. Divide Batter and Bake:

• Divide the batter evenly between the two prepared cake pans. Smooth the tops gently with the back of a spoon or an offset spatula.
• Place the pans in the preheated oven. Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached (but no wet batter). Baking times can vary depending on your oven and pan size (8-inch pans might take slightly longer than 9-inch). Start checking around the 30-minute mark. The cakes should be golden brown and spring back lightly when touched.

8. Cool the Cakes:

• Once baked, carefully remove the cake pans from the oven and place them on a wire cooling rack. Let the cakes cool in the pans for 15-20 minutes. This allows them to set slightly and prevents them from breaking when unmolded.
• After 15-20 minutes, run a thin knife or offset spatula around the edges of the pans to loosen the cakes. Invert the cakes onto the wire rack, peel off the parchment paper if used, and let them cool completely before frosting. This step is critical – attempting to frost warm cakes will result in melted, sliding frosting. Allow at least 1-2 hours for complete cooling.

9. Make the Vegan Cream Cheese Frosting:

• Ensure your vegan butter and vegan cream cheese are softened but still slightly cool. If they are too warm, the frosting will be runny.
• In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened vegan butter on medium speed until smooth and creamy (about 1-2 minutes).
• Add the softened vegan cream cheese and beat again on medium speed until well combined and smooth, scraping down the sides of the bowl as needed. Don’t overbeat at this stage, as some vegan cream cheeses can become too soft.
• Turn the mixer speed to low and gradually add the sifted powdered sugar, about one cup at a time, mixing until just incorporated after each addition. Sifting prevents lumps.
• Once all the sugar is mostly incorporated, add the vanilla extract and the optional pinch of salt. Increase the mixer speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and smooth.
• Check the consistency. If the frosting seems too stiff, add plant-based milk or reserved pineapple juice, one teaspoon at a time, beating until you reach the desired spreadable consistency. If it seems too soft, you can try chilling it for 15-20 minutes or beating in a little more sifted powdered sugar (add cautiously).

10. Assemble and Frost the Cake:

• Once the cake layers are completely cool, you can level them if needed. Use a long serrated knife to carefully slice off any domed tops so the layers are flat, ensuring a stable and even final cake. (The cake scraps are delicious for snacking!).
• Place one cake layer, cut-side up (if leveled), onto your serving plate or cake stand.
• Spread a generous layer of the vegan cream cheese frosting evenly over the top of the first layer – about 1 cup of frosting should suffice.
• Carefully place the second cake layer on top, either cut-side down (if leveled) or top-side down.
• Apply a thin layer of frosting all over the top and sides of the cake. This is called a “crumb coat” and helps trap any loose crumbs, ensuring your final layer of frosting is clean and beautiful. Chill the crumb-coated cake in the refrigerator for about 20-30 minutes to firm up the frosting.
• Once the crumb coat is set, apply the remaining frosting generously over the top and sides of the cake, using an offset spatula or bench scraper to smooth it out or create decorative swirls.
• Garnish the cake as desired. Press extra chopped toasted pecans around the base or sprinkle them over the top. You could also add dried pineapple flowers or small pieces of candied ginger for an extra touch.

11. Chill and Serve:

• For the best flavour and texture, and to allow the frosting to set completely, it’s recommended to chill the frosted cake in the refrigerator for at least 30 minutes to an hour before slicing and serving.
• Remove the cake from the refrigerator about 15-20 minutes before serving to allow it to come closer to room temperature for optimal flavour and texture. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.