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).
Into a large mixing bowl, mash together the Banana (2).
To the bowl, add Vanilla Extract (1 tablespoon), Creamed Honey (1/4 cup), Coconut Oil (3 tablespoon), Brown Sugar (3/4 cup), Almond Milk (1/2 cup), and Vegan Plain Yogurt (1 cup). Stir aggressively till well combined. You can stir for up to 1 minute.
To the bowl, add the Almond Flour (1 1/2 cup), All-Purpose Flour (1 3/4 cup), Baking Soda (1 teaspoon), and Sea Salt (1 pinch). Stir till well combined and no clumps are in the batter.
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.
Place cake onto the counter and cool for 5 minutes before removing from tins.
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.
To the top cake, add more Coconut Whipped Topping (to taste), Fresh Thyme (to taste), and then add Creamed Honey (1/4 cup) and gorgeous Fresh Strawberry (to taste) on top.