Servings: 6 servings
Calories: 352kcal
Ingredients
Cake
- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/2 cup palm oil shortening
- 2 1/2 small ripe bananas
- 1/3 cup maple syrup
- 3 whole eggs
- 5-6 teaspoons ground cinnamon
- 2 tablesoons almond butter
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 1/2 teapsoon ground nutmeg
- 1/2 teaspoon sea salt
Frosting
- 2 batches Maple Frosting
Instructions
- Preheat oven to 350F. Grease three 6" cake pans with coconut oil and then dust them with arrowroot flour.
- Mash the bananas in a mixing bowl with a fork until they are pureed.
- In a large mixing bowl or KitchenAid mixer, combine all of the ingredients for the cake batter with the mashed banana. Blend the batter until it's smooth.
- Divide the cake batter evenly between the three cake pans.
- Bake the cakes on 350F for 45 minutes until golden on top.
- Once the cakes have cooked and cooled, use a knife to evenly slice the tops off the cakes. Cutting the uneven tops off the cake will result in an even surface to work with.
- Prepare two batches of frosting. Spread a layer of frosting over the first layer of cake. Continue to frost and stack each layer of cake. Finish frosting the cake by covering the outside of the cake with frosting.
Nutrition
Calories: 352kcal | Carbohydrates: 41g | Protein: 9g | Fat: 20g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 327mg | Potassium: 24mg | Fiber: 7g | Sugar: 13g | Vitamin C: 1.7mg | Calcium: 270mg | Iron: 3.4mg
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