For simple vanilla bean cake base:Preheat the oven to 325 degrees and line the bottom of a 9 inch springform pan with parchment paper. Puree beans and eggs in food processor until completely blended. Add in all the other ingredients and blend completely. Pour the mixture into the springform pan and bake for 30 minutes or until a knife inserted comes out mostly clean. The cake will be moist. For coffee cake version:(Source: pamelasalzman.com)2-3 cups walnuts2 teaspoons cinnamon2 tablespoons coconut oil1/4 cup honey or maple syrup1/2 teaspoon sea salt2 small apples, cored and dicedBlend walnuts, teaspoons cinnamon, coconut oil, honey and teaspoon sea salt in the already dirty food processor until nuts are smaller pieces and fully coated. Add diced apples and pulse just a few times to incorporate. Spread this mixture all over the vanilla bean base and press down gently into the batter. Bake as usual.For vanilla coconut cream frosting: (Source: cottercrunch.com)1 can coconut cream chilled 24 hours in the refrigerator1/4 cup maple syrup or honey1 tsp vanillaOnce coconut cream is chilled, pour cream into a bowl, discarding the watery portion. Add in sweetener and vanilla and beat until fluffy and smooth. Keep cool until ready to frost on cake or use like whipped cream on a fully cooled vanilla bean cake base. Great with a few berries on top! For chocolate date frosting:(Adapted from: thespunkycoconut.com)1 1/2 cups soft pitted medjool dates3/4 cup plain cashews, soaked overnight1 1/2 cups canned full-fat coconut milk1/8 teaspoon sea salt1 teaspoon vanilla extract1 1/2 tablespoons tapioca flour1/3 cup melted coconut oil1/2 cup cocoa powderBlend together dates and cashews in a food processor. Slowly pour in coconut milk while food processor is on and puree until completely smooth. Add the rest of the ingredients for the frosting, and chill in the refrigerator until ready to frost. When frosting has the thickness of buttercream it is ready to use! Make sure to frost after the vanilla bean base is fully cooled.  (Recipe #681)