Preheat the oven to 335°F. Grease and line three 8-inch cake pans with parchment paper.
Make the curdled milk: Stir together the milk + vinegar and let rest for 5 minutes to curdle.
Prepare the wet ingredients: In a bowl, whisk the Banana Purée (3 large bananas, blended smooth), Plain Non-Dairy Yogurt (room temp), Neutral Oil, Organic Cane Sugar and Light Brown Sugar with the Vanilla Bean Powder. Stir in the curdled milk.
Prepare the dry ingredients: Whisk together the Cake Flour (sifted), Cornstarch (), Baking Powder (), Baking Soda (), Fine Sea Salt (), Ground Cinnamon (), Freshly Grated Nutmeg () and Ground Cardamom ().
Combine batter: Fold the dry ingredients into the wet just until smooth, being careful not to overmix.
Bake: Divide the batter evenly among the prepared pans and bake for 28–32 minutes, or until set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool: Let the cakes rest in their pans for 15 minutes, then remove, wrap warm, and chill until fully cooled before assembling.
Cinnamon roll filling — step 1: In a small saucepan, melt the Non-Dairy Butter over medium heat.
Cinnamon roll filling — step 2: Stir in the Brown Sugar and Ground Cinnamon and cook until the mixture is glossy and the sugar has started to dissolve.
Cinnamon roll filling — step 3: Whisk in the Non-Dairy Heavy Cream and simmer gently for 1–2 minutes.
Cinnamon roll filling — step 4: Remove from heat and stir in the Fine Sea Salt and Vanilla Bean Paste. Cool completely.
Cinnamon roll filling — step 5: Once cold, whisk in 1–3 tablespoons of Non-Dairy Milk (to adjust consistency), as needed, until the filling is spreadable.
Cream cheese frosting — step 1: In a mixer, beat the Non-Dairy Butter (cool but pliable) and the Non-Dairy Cream Cheese (cold) until smooth.
Cream cheese frosting — step 2: Gradually add the Powdered Sugar (sifted) and beat until combined.
Cream cheese frosting — step 3: Mix in the Vanilla Bean Powder and Fine Sea Salt. Add 2–3 tablespoons of Non-Dairy Milk (to thin as needed) as necessary and whip until light, fluffy, and pipeable.
Assembly — step 1: Place one cake layer on a serving plate and pipe a thin frosting dam around the edge using the cream cheese frosting.
Assembly — step 2: Spread a thin layer of frosting inside the dam, then spoon approximately one third of the cinnamon roll filling over the layer.
Assembly — step 3: Repeat with the second layer, then place the third layer on top and chill briefly to set.
Assembly — step 4: Frost the exterior of the cake with the remaining cream cheese frosting. Optionally drizzle or swirl any extra cinnamon filling on top for decoration.
