This VEGAN BIRTHDAY CAKE, is great not only for vegans, but for ANYONE who wants to have a healthy, DELICIOUS birthday cake that won’t make you feel yucky or bloated afterwards! It’s a dairy free cake, a gluten free cake, and an egg free cake! If you’re concerned it will be yucky, stay tuned to the end to watch all the reviews from NON VEGANS!!! 🙂

BANANA MUFFINS and BANANA LOAF MEAL PREP RECIPE: https://youtu.be/2XuZsBX3S4s

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STUFF WE USED IN THIS VIDEO:

Need some Arrowroot Flour?: http://amzn.to/2nwPy3B

Want that Kenwood food processor? http://amzn.to/2rbOIP0

Make meal prep easier with these stackable containers: http://amzn.to/1rlgip8

Need a scale to measure your food? This is the one we have: http://amzn.to/1SvHDiu

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HOW TO STORE THIS CAKE

1. In the fridge for a week. But, it won’t last that long because it will be in your bellies.

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Ingredients are to make 1 cake in 2 9×9 cake pans:

—Bake at 375F/190C for 20 minutes

For the Cake:
6 bananas, mashed
1/2 cup coconut oil, melted
1/2 tsp sea salt
1 tsp baking powder
2 tsp baking soda
1 cup arrowroot starch/powder
2 cups almond flour
1 cup old fashioned oats (optional)
2 tsp coconut oil for greasing the pan

For the Cashew Cream Frosting:
1 1/2 cups cashews, soaked
1/4 cup coconut oil
1/4 tsp himalayan salt
2 tbsp coconut sugar
1 tsp vanilla
juice of half a lemon

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— MACROS (in grams) —

Here are the macros for the WHOLE CAKE:

Calories: 5090
Protein: 100
Carbs: 430
Fiber: 60
Sugar: 120
Fat: 330

You can divide these numbers above into however many pieces you’d like. Here’s an example for if you cut it into 12 pieces.

If you cut into 12 PIECES:

Calories: 424
Protein: 8
Carbs: 35
Fiber: 5
Sugar: 20
Fat: 27

*calculated by MyFitnessPal*

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