Step 1

Preheat the oven to 350 and generously grease an 8x8 baking dish.

Step 2

In a large mixing bowl, combine oats, flour, baking powder, baking soda and salt.

Step 3

In another large mixing bowl, beat together mashed banana, sugar, oil, milk, apple cider vinegar and vanilla extract.

Step 4

Fold the wet ingredients into the dry until smooth and no pockets of flour remain. Pour into the prepared baking dish. Bake on the center rack for 40 minutes or until a cake tester comes out clean.

Step 5

Let the cake cool for 30 minutes in the baking dish, before transferring to a wire rack to cool completely before frosting.

Step 6

Wrap the tofu in a few paper towels and squeeze out as much moisture as you can. In the bowl of a food processor or high speed blender, add tofu, cream cheese and maple syrup. Blend until very smooth, scraping down the sides as needed,

Step 7

Add in the cocoa powder and blend again until there are no clumps remaining. The ganache will seem very thin, but it will thicken up when refrigerated.

Step 8

Transfer to a storage container and refrigerate until ready to use.** To serve, spread the ganache evenly over the cake and slice.