• 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.