Name: Banana Poppy Seed Cake with White Chocolate Vanilla Bean Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups blanched almond flour; ¼ cup golden flaxseed meal; ¼ cup tapioca flour; ⅓ cup unrefined coconut sugar; 1 teaspoon baking soda; 1 tablespoon poppy seeds; ½ teaspoon fine himalayan salt; 1 cup bananas (mashed); ½ cup full fat coconut milk; 4 tablespoons coconut oil (melted); 2 eggs (room temperature); 2 teaspoons vanilla extract; 1 cup raw cashews; ⅓ cup cacao butter (shaved into small pieces); 1 tablespoon maple syrup; seeds from 1 vanilla bean; 1 teaspoon lemon juice; water ( or milk of your choice for thinning the frosting (about 2-4 tablespoons)); pinch fine himalayan salt

In a large bowl mix the almond flour, flaxseed meal, tapioca flour, coconut sugar, baking soda, poppy seeds and salt.
Place the banana, coconut milk, coconut oil, eggs and vanilla extract in a food processor and process until everything is combined.
Using a rubber spatula, mix dry and wet ingredients together to form a batter. Do not over mix.
Line an 8×8-inch baking pan with parchment paper, covering all 4 sides then pour the mixture evenly in the pan.
Bake in a preheated oven to 350°F until a toothpick inserted into the center comes out clean, approximately 30 minutes.
set pan on a wire rack and allow cake to cool

White Chocolate Vanilla Bean Frosting:

Process all frosting ingredients in a food processor, except for the water (or milk), until creamy and smooth.
Add water or milk, 1 tablespoons at the time, until the desired consistency is achieved.
Spread icing evenly over the cake.

Banana Poppy Seed Cake with White Chocolate Vanilla Bean Frosting