キャンディス・クマイさんのインスタグラム動画 - (キャンディス・クマイInstagram)「Every time we baked together + had a🥂 all we did was laugh.. I love you NY + @hodakotb thank you for being on the front lines for us, everyday.. we love you like our own sister xxx ck RECIPE 1 ripe banana, peeled 3/4 cup organic sugar 3/4 cup unrefined organic coconut oil 1 teaspoon organic vanilla extract 1 cup water 2½ cups gluten-free flour 1 cup almond meal flour 1/4 teaspoon sea salt 1 tablespoon matcha powder, sifted 1 teaspoon baking soda 1 tablespoon apple cider vinegar Full recipe on my site: candicekumai.com Dark chocolate-coconut icing (makes enough for 2 cakes) 2¾ cups powdered sugar, sifted 1½ cups dark unsweetened cocoa powder, sifted 1/2 to 1/3 cup coconut milk (depending on how thick or smooth you like it) Preparation For the cake: 1. Pre-heat the oven to 350°F. Lightly coat an 8- or 9-inch round cake pan with unrefined coconut oil or baking spray. 2. In a medium mixing bowl, mash your banana well. Add the sugar and coconut oil and beat with a whisk. Stir in the vanilla and water, whisk. 3. In a small mixing bowl, add the dry ingredients to the wet and gently mix. Add in the sifted matcha powder and mix, using a whisk, until combined, but do not over mix. Very last, add in the baking soda and apple cider vinegar and fold in well. 4. Immediately pour the batter into the prepared cake pan. Place into the lower rack of the preheated oven and bake 26 minutes. Cool. For the dark chocolate-coconut icing: In a large mixing bowl, add the powdered sugar, unsweetened cocoa powder and coconut milk. Whisk well together to combine, mix well with a whisk and or spatula, until fluffy and creamy. To assemble: Once the cake has cooled completely, remove from the baking pan, frost with the icing, slice and serve.」3月28日 0時59分