Ingredients

• Ingredients Units USM Scale 1x2x3x 3 flax eggs (3 tablespoons flaxmeal + 6 tablespoons water) 3 cups flour (spelt, white whole wheat or all-purpose) 1 cup organic pure cane sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon pinch of mineral salt 1 1/2 cups unsweetened almond milk 1/2 cup light flavored olive oil 2 teaspoons vanilla extract 3 bananas, mashed Cashew Frosting 1 1/2 cups raw cashews, pref. soaked (see notes) 1/2 cup coconut cream 1/4 cup pure maple syrup 1/2 lemon, juice of

Preparation

• Instructions Prep: Preheat the oven to 350 degrees. Make your flax eggs in a small bowl, let set for at least 10 minutes to thicken while oven in heating, stir occasionally. Lightly grease a 9 x 13 pan with oil. Measure: In a large bowl, combine the flour, sugar, baking soda, baking powder, cinnamon and salt. In a medium bowl, mash the bananas. Measure the milk, oil and vanilla, you can easily combine these in a 2 cup measuring cup. Combine: Add the plant milk, oil, vanilla, and flax eggs to the flour mixture. Mix until just combined. Stir in the mashed bananas. Pour: Once mixed, pour batter into a 9 x 13 baking dish. If needed, spread the batter evenly using a spatula or back of a spoon. Bake: Bake for 45 – 55 minutes. If top starts to brown, top with foil. Cool: Once done, let cool completely. If you’d like to cool it faster, after 30 minutes of cooling on the counter, you can put the dish in the refrigerator to finish cooling. Frosting: While the cake is baking, make the frosting. Add the soaked cashews, maple syrup, coconut cream, lemon juice and pinch of salt to a high speed blender. Blend until creamy smooth. Assemble: Once completely cooled, spread the cashew buttercream frosting over top and enjoy often! Store covered in the refrigerator if you prefer it chilled, or keep it on the counter and serve at room temperature.