Healthy Vegan Smash Cake

Preheat the oven to 360 degrees F / 180 C. Line 2x 6-inch tins with baking paper.
In a medium mixing bowl whisk together both flours, cinnamon, baking powder, and salt. Set aside.
In a separate mixing bowl whisk together the mashed banana, applesauce, and vanilla extract.
Add the banana mixture to the dry ingredients and fold through. Do not over mix.
Divide the batter amongst the prepared tins and bake for 25-30 minutes or until an inserted toothpick comes out clean.
Remove and allow to cool in the tin for 5 minutes before cooling completely on a cooling rack.
While the cake is cooling, prepare the icing by removing the chilled coconut cream from the tin.
Using a hand mixer, whip the coconut cream for approx. 5-8 minutes or until firm peaks form.
Add the vanilla extract and agave if using. Continue to whip for another 2-3 minutes.
Level the cakes by slicing the tops off. Add several dollops of icing to one layer of cake, spread in an even layer. Arrange blueberries and top with the other layer of cake.
Top with more icing and decorate with more blueberries.
Keep the cake chilled in the fridge until ready to serve.