well. heeeey fit friends! i took a teeny, tiny break and recharged my blogging batteries and to put max effort into something i’m ridiculously crazy excited about. 6 days from now a dream that dropped into my spirit back in 2012 will become a reality. like, in real life!!! God continues to blown my entire mind throughout this process. i’m celebrating early with this here dairy-free, flour-free, low-sugar cake healthy vanilla banana bundt cake! like you ever need a reason to eat cake tho. i can say with full confidence that we are transitioning into a completely dairy-free household and it has never been easier these days. sooooo many options and alternatives out there now vs when i was growing up. heck, even just a few short years ago. that said, let’s talk about this super easy, non-dairy, 2 ingredient vanilla pb icing first 😉i took some So Delicious Coco Whip (i suggest using the regular version and not the light…it’s way too airy and doesn’t set as well) and mixed it with this Peanut Butter & Co Vanilla powdered pb I walked up on randomly and couldn’t leave the grocery store without. i combined a tub of the Coco Whip with about 2 heaping tbps of the powdered pb.
add more or less depending on your taste buds! i didn’t want the pb flavor to overpower the cake, so that amount was perfect. set it in the fridge and get crackin’ on the cake.
this is it, fit friends! i’ll be settled in a new blogging space the next recipe you see from me 🙂 enjoy and TAG me on Insta or Facebook if you make this!
Q: have you watched What The Health? What are your thoughts? Have you made any major dietary changes recently?
K E E P U P W I T H U S !