I deviated, like always, from the original and have indicated my changes in brackets. Let me know if you try it and how they go for you!

Ingredients (use vegan versions) [umm, all of these ingredients are vegan by default i think]:
1  mashed banana [I used 2]
1 cup of brown sugar [I used 1/2 brown + 1/2 brown rice syrup + tablespoon of maple syrup]
1/2 of a cup of regular sugar [i left this out and reckoned that second banana would do the trick]
slightly less than 1/3 of a cup [about 1/4 of a cup plus 1 teaspoon) of oil (jumped the gun and used 1/3 exact, will hold back a bit next time]
1 1/2 teaspoons of vanilla extract [used 1]
1 1/2 teaspoons of cinnamon [eyed it, prob bit less or just 1. also added: allpsice, cardamom, nutmeg - all by feel/smell]
1 1/2 cups of flour [used whole wheat pastry flour]
1 teaspoon of baking soda
1/2 of a teaspoon of salt
2 cups plus one my-sized handful (about 1/4 of a cup) of oats [so runny that i added another two handfuls at end]
3 tablespoons of water plus maybe a few more drops [didn't measure - used dash of soy milk, dash of water]
[handful + 1/2 of raisins, small handful of walnuts]
[single heaping or two spoons of peanut butter]

Directions:
Mix the vegan brown sugar, vegan sugar [or other replacement sweeteners], oil, and water [have personally never come across non-vegan sugar...].  Add the banana and vanilla [I mashed bananas afte adding it, but it might do well to mash them up well first].  then mix in the already pre-mixed together mixture of flour, baking soda, cinnamon [and other spices], and salt.  Stir in the oats.  If it is too thin, let stand a bit so the oats can absorb the excess liquid [hmm, i just added more oats].  Bake at 350 degrees Fahrenheit for 13 minutes [this time was just right, even 12 would do].  To check if they are done, flip one over and it should be browned.  Rip off a chunk to see it it is still raw.  I usually let them sit a bit before I take them off the cookie sheet because, well, I do not really know, but it makes me not cook them too long because they finish cooking outside of the oven.  I should mention to drop them by the tablespoon.

It turned out well. If the batter seems runny, let it sit 5 minutes, it thickens just fine after a bit. I replaced whole wheat flour for all purpose which made it less light, but still tasty enough to have three in a row!

I haven’t tried the frosting, yet. Let me know how this works you for y’all…

aum

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Vegan Golden Vanilla Cake

2 Cups soymilk

2 teaspoons apple cider vinegar

2 ½ cups all purpose flour

4 tablespoons cornstarch

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2/3 cup canola oil

1 ½ cup sugar (can reduce to 1 ¼ )

4 teaspoons vanilla extract

½ teaspoon almond extract

Directions

1. Preheat oven to 176 C, and lightly grease baking pan (if using non –stick baking pan oil isn’t necessary)
2. Whisk the soy milk and vinegar in a measuring cup and set aside a few minutes to get good and curdled (meaning it will thicken)
3. Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda , and salt and mix until no large lumps remain (a few lumps is ok, don’t over mix the batter or bubbles will develop in the baking)
4. Fill the baking pan two-thirds of the way and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.

Vegan Fluffy Buttercream Frosting (Good with Golden Vanilla Cake)

Ingredients

½ cup vegan margarine

1 ½ cups confectioner’s sugar

1 ¼ teaspoons vanilla extract

2 tablespoons soymilk

Directions

Beat the margarine until soft and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soymilk, beat for another 5 minutes until fluffy. Chill, and spread over cake.