Banana Cloud Cake

Cake Ingredients:
½ cup oat flour
¾ cup flax seed meal
20 medium sized pitted dates
½ cup filtered water
½ cup agave
½ tsp. vanilla extract
1/8 tsp. Himalayan sea salt
1 ripe banana
10 drops medicine flower banana extract
14 dates (cut into small pieces)
1 cup soaked and dehydrated pecans ( chopped into pieces)
½ cup melted coconut oil

Directions:
Place 20 dates and water into a high speed blender. Blend until creamy smooth creating a date paste. Add oat flour, flax meal, agave, vanilla, salt, banana, medicine flower extract, and coconut oil to the date paste. Blend until creamy smooth. Remove from the blender and place into a large bowl. Toss the diced dates and pecans. Hand mix until evenly distributed. Take a square spring form pan, 7” by 7”, with a removable bottom and coat the inside with coconut oil. Pour the batter into the pan. Smooth the top with a spatula. Place into the dehydrator at 145 degrees for 1 hour. Remove from the dehydrator, unlock the spring on the pan, make sure to go around the edge of the pan with a knife or spatula so that when the pan is removed the cake will not crack. Open the pan all the way and remove the pan, leaving the bottom intact. Place it back into the dehydrator at 115 degrees for 8 hours.

Banana Fruit Roll Ingredients:
20 medium sized pitted dates
½ cup filtered water
½ tsp. vanilla extract
1 tsp. cinnamon powder
1/8 tsp. Himalayan sea salt
3 ripe bananas

Directions:
Place the dates and water in a high speed blender. Blend until creamy smooth to create the date paste. Add the vanilla, cinnamon, salt, maple syrup, and apples to the paste. Blend until creamy smooth. Pour the mixture onto teflex sheets. The mixture must be spread evenly onto the sheet in a thin layer. Make sure that the layer is not so thin that the roll breaks after dehydration. Dehydrate at 115 degrees for 3 to 5 hours. You want to be able to peel it off the teflex sheet when done. Place the roll onto a mesh sheet with another mesh sheet over the top of the roll. Place back into the dehydrator in between the two mesh sheets for another 2 hours. If it gets too dry, spritz it with a little water. If it is not dry enough, keep dehydrating until dry throughout. Take the banana roll and with a round cutter, cut out as many round circles as you can. Take each circle, squeeze the center with your fingers. Take the other hand and spread the top into a flower shape.

Vanilla Frosting Ingredients:
1 cup cashews soaked in filtered water for 4 hours prior to use
1 cup coconut meat
1/2 cup agave
1 tbsp. lemon juice
½ tsp. vanilla extract
1/8 tsp. Himalayan sea salt
2 tbsp. soy lecithin ground to powder
1 cup melted coconut oil

Directions:
Drain and rinse the cashews until the water runs clear. Place the cashews, coconut, agave, salt, lemon, and vanilla in a high speed blender. Blend until creamy smooth. Turn the blender on low and slowly add lecithin and coconut oil. Blend until incorporated. Pour the mixture into an air tight container and place in the refrigerator overnight.

Assembly:
With a large spatula, remove the cake from the bottom of the spring form pan. Take a pastry bag with a 2 D tip and fill it halfway with vanilla frosting. In order to decorate the cake, pipe a trail of frosting across the top from one edge to another without lifting the tip off of the cake. Every inch or so, squeeze the bag to release more icing and then drag the tip along so that it forms a trail. Repeat this process in rows until the cake top is completely covered. After the top is complete, repeat the procedure on the sides until they are completely covered. Place 3 fruit roll flowers in the top center of the cake. Take the remaining flowers and press them all the way around the sides of the cake. Refer to the picture for assembly.

Store in an airtight container in the refrigerator for 3 to 5 days. Will last for 1 month in the freezer in an airtight container.