Start by preheating your oven to 350 degrees and lightly grease two 9 X 9 baking tins with vegan margarine or butter.  Around 1 tbsp. total.

Into a large mixing bowl, mash together the two bananas.

To the bowl, add vegan yogurt, almond milk, vanilla, creamed honey, coconut oil and brown sugar.  Stir aggressively till well combined.  You can stir for up to 1 minute.

To the bowl, add the almond flour, all-purpose flour, baking soda and salt.  Stir till well combined and no clumps are in the batter.

Transfer/divide the batter evenly between the two cake tins and bake for 25-30 minutes. The cake is ready when you poke a toothpick into the cake and it comes out clean.

Place cake onto the counter and cool for 5 minutes before removing from tins.

Assemble cake by placing the first layer of cake onto a flat surface, cake stand or plate.  Layer on some coco whip or cream cheese frosting and place the other layer of cake on top. To the top cake, add more coco whip or cream cheese frosting, 1/4 cup creamed honey (warmed and drizzled) and then add fresh thyme and gorgeous berries on top.