1/3 c. Almond flour
1/3 c. Coconut flour
1/3 c. Tapioca flour
1/2 t. Xantham Gum
1/2 t. Salt
1 t. Baking powder
1 t. Baking soda
1/3 c. Cocoa powder
8 eggs, whites separated from yolks (you will use both whites and yolks)
1 t. Mexican Vanilla
1 medium sized banana
1/3 c. Honey
2/3 c. Real maple syrup
Preheat oven to 350. Grease two 8 inch round cake pans and line the bottom with parchment paper.
In a mixing bowl, combine all dry ingredients and mix thoroughly. Set aside.
Seperate your eggs making sure to not get any yolk in your whites. Beat the whites until stiff peaks form and set aside.
In another mixing bowl combine all remaining ingredients and blend well making sure that the banana is completely mashed and mixed in, leaving no large chunks.
Add your dry ingredients to your yolk mixture and mix thoroughly. When fully combined, fold gently into your egg whites until the mixture is thoroughly combined. Divide equally into the two greased and lined cake pans and bake for 28 minutes. When the cake just starts to pull away from the edges of the pan, and a toothpick inserted in the center comes out clean, remove it to a cooling rack. Set your timer for 10 minutes and allow it to cool in the pans untouched. When the 10 minutes is up, carefully dump them onto your cooling rack and allow to cool completely. (I froze mine for an hour to ensure they were cold enough to frost and to keep the frosting firm)
FROSTING:
1 large avocado
1 c. Coconut Oil, hard, not melted
1/3 c. Cocoa powder
1 t. Mexican vanilla
1/4 t. salt
1/3 c. Pure maple syrup
Mix all ingredients well with hand blender until creamy consistency. Be careful to keep the ingredients cool as it will hold together better. Frost the cake and add any embellishments you like. I chose unsweetened coconut flakes and almonds.
