INGREDIENTS
6 inches
yield: one double-layer cake
4
bananas
4 larges
eggs
1/4 cup
coconut oil
2 tbsp
honey
1 3/4 cups
almond flour
2 tbsp
ground flaxseeds
1 tsp
cinnamon
1 tsp
baking powder
1 tsp
baking soda
1 pinch
vanilla powder
27 ozs
full-fat coconut milk
4
medjool dates
1 pinch
vanilla power
1 serving
coconut flakes