Ingredients:

  • 1 cup (120g) whole wheat pastry flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (2g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (115g) unsweetened applesauce
  • 1 medium banana, mashed (115g)
  • 1 large egg
  • 2 tbsp (30ml) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (120g) plain Greek yogurt
  • 4 oz (115g) softened cream cheese
  • 1 tbsp (15ml) maple syrup
  • 1/2 tsp (2g) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 4-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and ground cinnamon until combined.
  3. In a large bowl, mash the banana into a smooth paste, then stir in the unsweetened applesauce, egg, melted coconut oil, and vanilla extract.
  4. Gently fold the dry ingredients into the wet ingredients until just combined, taking care not to overmix.
  5. Divide the batter evenly between the two 4-inch pans and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  7. Whip the softened cream cheese and Greek yogurt together using a hand mixer or whisk until smooth and airy.
  8. Fold in the maple syrup and vanilla extract.
  9. Divide the frosting into two portions; keep one white and tint the other purple using natural food coloring or beet juice.
  10. Layer the cakes with frosting and chill for 2 hours to ensure frosting stability before serving.