1/2 cup grape seed oil
1/4 cup applesauce
4 ripe bananas
7 drops Young Living Lemon Essential Oil
10 dates made into a date paste in food processor
1 tsp. stevia
1 vanilla bean cut and the middle scraped out
1 cup almond milk
3 cups Mama’s Almond Flour Blend
1 1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
In a food processor:
*make date paste out of 10 dates
*1/2 cup grape seed oil
*1 tsp. stevia powder or equivalent drops
*1/4 cup applesauce
*7 drops Lemon essential oil
Blend well for at least 1 minute so the date paste is mixed well and smooth.
*Add the 4 eggs. Let them mix well with the other ingredients.
*Add the vanilla bean Mix those vanilla bean particles well!
Mix in a large measure cup:
*3 cups Mama’s Almond Flour Blend, add 1 1/2 tsp. baking soda and 1/4 tsp. salt
1tsp. baking powder
Alternate adding the *flour mixture to the batter with the
*1 cup almond milk (try making it fresh)
Beat well after each addition. End up with the almond milk.
Bake in 2 oiled, lined with parchment paper and floured, round cake pans
In a 350 degree oven for 25-30 minutes
Almond Cream Cheese Frosting:
1 8oz. Pkg. of Kite Hill cream cheese
2 5.4oz. can of coconut cream (liquid drained)
1 1/2 tsp. stevia
2-3 tbs. agave
3 drops Lemon essential oil
Adjust sweetness to your own taste.
Whip up the coconut cream with hand mixer. Add all the rest of ingredients in a food processor. Blend until smooth.
You will have enough icing to cover, generously, both layers and middle of the cake.
Garnish with chopped nuts.