Ingredients:

Cake:

• 6 tbsp white flour

• 1 tbsp baking powder

• 1/2 tsp vanilla powder

• 1 mashed banana

• 2 tbsp agave syrup

• 1 tbsp coconut oil (plus some to grease the pan)

• 100 ml almond milk

• 2 tbsp coconut yoghurt

• 1 tbsp lemon juice

• 1 cup fresh raspberries

Peanut butter & cream cheese frosting:

• 100 gm vegan cream cheese

• 2 tbsp agave syrup

• 2 tbsp peanut butter

• 4-5 tbsp whipped cream

• 1/2 tsp Rawnice Blue Spirulina Powder

• 1/2 tsp Rawnice Curcumin Powder

Directions:

1. Preheat oven to 190°C. Grease the small baking dish with a little bit of coconut oil.
   
   
2. In a bowl, combine milk, yoghurt and lemon juice.
   
   
3. In another bowl, combine flour, baking soda and vanilla powder.
   
   
4. Add mashed banana, coconut oil, agave syrup and milk mixture into the dry mixture. Mix well, then fold in the raspberries.
   
   
5. Pour the batter in a round 12 cm (or two smaller) baking dish and bake for 25 minutes.
   
   
6. Serve with cream cheese frosting or whipped cream fresh fruits.

Frosting:

1. In a bowl, use an electric mixer to combine the cream cheese with agave syrup and peanut butter.
 
2. Add the whipped cream and beat until well combined.
 
3. Divide the frosting in two. Add the blue spirulina in one part, and the curcumin in the other. Mix until the color is well incorporated.
 
4. Spread on top of the cake. Or use a piping bag and your favorite tip to pipe decorate!