adapted from The Whole Life Nutrition Cookbook Yield one 8-inch two-layer cake (10 to 15 servings) 3 cups brown rice flour
1/2 cup tapioca flour 2 teaspoons baking powder 3 teaspoons xanthan gum 2 teaspoons baking soda 1/2 teaspoon sea salt 2 cups mashed ripe bananas, about 4 large 1/2 cup virgin coconut oil or earth balance margarine (melted) 1 cup pure maple syrup 1/2 cup soy milk 2 teaspoons vanilla Preheat oven to 350 F. Oil two 8-inch cake pans. Whisk together the flours, baking powder, xanthan gum, baking soda, and sea salt in a medium bowl until well blended; set aside. Place the mashed bananas, coconut oil, maple syrup, soy milk, and vanilla in a blender and process until smooth.
Pour the wet ingredients into the dry and mix well.
Pour the batter into the prepared baking pan and bake for 30 minutes or until cake begins to pull away from edge of pan and a toothpick inserted in center comes out clean.
Allow to cool in pans 10 minutes before removing. Wait until completely cool before frosting with Sweet Cashew Cream and banana slices.