Step 1

Preheat the oven to 350 degrees Fahrenheit and spray two 8" cake pans with cooking spray (I also lined my pans with parchment paper circles).

Step 2

In a medium-sized bowl, whisk together the sorghum flour, rice flour, vanilla sugar, starch, baking powder, cinnamon, apple pie spice and salt.

Step 3

In a large bowl, whisk together the almond milk, egg whites, vanilla extract, stevia extract, and butter flavor.

Step 4

In a measuring cup, mash 2-4 bananas until you get 1 cup. Stir in the vinegar.

Step 5

Pour the banana/vinegar mixture into the large bowl with the other wet ingredients and whisk together until mixture is smooth and even (~1 minute)

Step 6

Slowly add the dry ingredients to the wet ingredients while whisking. When all is incorporated, whisk the batter vigorously to break up any clumps. Make sure to whisk the sides of the bowl to make sure all the flour is incorporated.

Step 7

Pour the batter into the prepared pans and bake for ~31-33 minutes, or until the surface of the cakes spring back when tapped. Let the cakes cool in the pan for ~30 minutes then flip them over onto a wire cooling rack and let cool completely.

Step 8

In a stand mixer bowl with whisk attachment, add the greek yogurt, peanut flour and truvia. Mix on medium speed. Add the almond milk tablespoon by tablespoon, until the desired texture is achieved.

Step 9

Frost the cakes then refrigerate for 30 minutes.  Slice and serve!