Time to Bake: Vegan Graham Cracker Cake

This is how you make graham cracker cake that is vegan. We cheated because we chose to use egg replacer instead of finding a real way to bind and maintain cake consistency. So it's not a real cake. But it's totally a real cake. Adapted from a totally not vegan cake.
Recipe:

1-1/2 crumbs
1/2 cup all-purpose flour
2 1/2 teaspoons Baking Powder
1/2 cup margarine, softened
3/4 cup sugar
1/4 cup banana
3 tsp egg replacer with warm water (to make it all slimey, see colour note below)
1 teaspoon vanilla extract
3/4 cup non-dairy melk (New Jersey spelling, here)

1. Blend cracker crumbs, flour and baking powder in small bowl; set aside. 
2. Beat margarine and sugar in large bowl with electric mixer at high speed until light and fluffy. Add egg replacer &  banana. Stir in vanilla. 
3. Alternately add flour mixture and milk, beating well after each addition. Divide batter into 2 well greased 8-inch round cake pans. 
4. Bake at 350°F for 25 minutes or until done. Cool in pans 15 minutes. Remove from pan; cool completely. Fill and frost as desired.
5. Add your favourite frosting. We used vegan buttercream.
6. The frosting has to be slime green.

First, we ground up the cookies in a food processor. It became graham cracker sugary baking mix.

Then we smashed up some more graham crackers more coarsely, combined with some Cinnamon Toast Crunch just for a mix-up.

Cream the sugar and margarine and whip in lots of air, to help maintain a cakes-y consistency.

Cheating, and using a banana!

Into the oven :( I hope they don't try to run out and escape. At this point, we cleaned a bunch of stuff compulsively. This was a bit difficult, as our alcohol still was still taking up the entire sink.

Makin' some slime frosting.

The proper way of making toast. And, the final cakes!

Mission? Accomplished.