Preheat oven to 350ºF (175ºC) and grease 9×5- inch loaf pan with oil.
In a measuring cup, add apple cider vinegar to plant-based milk. After ten minutes, the milk should appear lumpy.
In a large bowl, mash plantains using a fork and set aside. The dry ingredients will be added to this bowl later. You can blend the plantains if they are on the firmer side.
In a separate medium sized bowl, sift together cake flour, and baking soda. Then add the almond flour, salt, sugar, nutmeg and cinnamon in the same bowl. Mix well and set aside.
To the plantains in the large bowl, add vegan buttermilk, vanilla, and oil. Mix well.
Slowly incorporate dry ingredients to the wet ingredients. If you are adding nuts, dried fruits or chocolate chips into the batter, gently fold them in now. Stop mixing once all the flour is incorporated.
Pour your batter into your greased loaf pan.
Bake the bread in your oven for 60 minutes or until a toothpick placed in the middle comes out clean. Place on a cooling rack and let it cool in the pan for 10 minutes. Run a butter knife around the edges of the bread, place a plate over top your bread and gently flip it over. Use your hands to lift the bread over onto the cooling rack.
Allow the plantain bread to cool completely and enjoy!