Cooking Instructions
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Step 1
Start by preheating your oven to 350 degrees F (180 degrees C) and lightly grease two 9x9-inch baking tins with
Vegan Butter (as needed)
.
Step 2
Into a large mixing bowl, mash together the
Bananas (2)
.
Step 3
To the bowl, add
Vegan Plain Yogurt (250 g)
,
Almond Milk (120 mL)
,
Vanilla Extract (15 mL)
,
Creamed Honey (80 g)
,
Coconut Oil (45 mL)
, and
Brown Sugar (165 g)
. Stir aggressively till well combined. You can stir for up to 1 minute.
Step 4
To the bowl, add the
Almond Flour (180 g)
,
All-Purpose Flour (220 g)
,
Baking Soda (5 g)
, and
Sea Salt (1 pinch)
. Stir till well combined and no clumps are in the batter.
Step 5
Transfer/divide the batter evenly between the two cake tins and bake for 25-30 minutes. The cake is ready when you poke a toothpick into the cake and it comes out clean.
Step 6
Place cake onto the counter and cool for 5 minutes before removing from tins.
Step 7
Assemble cake by placing the first layer of cake onto a flat surface, cake stand, or plate. Layer on some
Coconut Whipped Topping (to taste)
and place the other layer of cake on top.
Step 8
To the top cake, add more
Coconut Whipped Topping (to taste)
,
Creamed Honey (80 g)
, and then add
Fresh Thyme (to taste)
and gorgeous
Fresh Strawberries (to taste)
on top.
