Heavenly Chocolate Cake from Plantains (Grain, dairy, egg, soy, and tree-nut free)

Heavenly Chocolate CakeAurora’s food allergies can be so challenging to overcome- all grains and legumes, plus tree nuts, eggs, and coconut (among many others.) It has certainly been an adventure to come up with fun treats that Aurora can eat and we can all enjoy. For her 2nd birthday, I really wanted her to have a delicious cake just for her. And because the girl loves her some chocolate, it had to contain plenty of chocolately goodness. This cake turns out so moist and tender, every bite deserves being savored.

As you probably already know, plantains are quite a staple in our household, from tostones and plantain chips, to quick breads and pizza crust, plantains have become our go-to base for many new experimental recipes. This recipe just a few minutes to whip up, and is equally good in cake or cupcake form. I make my own plantain flour by dehydrating green plantain slices and then grinding them in a high speed blender until a fine powder. You could buy some here, or try substituting coconut flour.

Heavenly Chocolate Cake from Plantains
Yields 1
A delightful, allergy friendly treat for your next birthday party- or just because! This makes a delicious, tender, moist chocolately cake that will please even the pickiest eater.
Write a review
Print
Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 3 large ripe (mostly black) plantains, peeled and cut into chunks.
  2. 3 Tbsp oil of choice
  3. 1 Tbsp vanilla
  4. 1 Tbsp apple cider vinegar (ACV)
  5. 1/2 C plantain flour
  6. 1/4 C cocoa powder
  7. 1 tsp cinnamon (opt.)
  8. 1 tsp baking soda
  9. 1/2 tsp salt
  10. Additional 1-2 Tbsp water, if needed
  11. 1/2 C chocolate chips
Instructions
  1. Preheat oven to 350. Prepare cake pan(s) by lightly greasing, or muffin tins with muffin liners. (I like to use silicone.)
  2. Place the plantain chunks in a high speed blender, along with the oil, vanilla and ACV. Blend until smooth.
  3. Add the remaining ingredients and blend until well integrated. If batter is too thick, add 1-2 Tbsp water until a smooth, not too stiff batter is achieved. Stir in chocolate chips.
  4. Spoon into the cake pan or muffin cups.
  5. Bake for 25-30 minutes for cupcakes or 35-40 minutes for cake. They are done when slightly firm to the touch and a toothpick inserted into center comes out clean.
  6. Allow to cool slightly before taking out of pan.
Notes
  1. We served this with a filling of crushed strawberries and a touch of honey, and then topped with cut strawberries.
Created To Be Paleo http://CreatedToBePaleo.com/

Sweet Plantain Bread with Cinnamon and Raisins

Sweet Plantain Bread with Cinnamon and Raisins

We love our plantains, whether green or ripe, and we have eaten them in pretty much every way possible. A while ago I had some ripe plantains growing ever riper and sweeter by the moment, so I thought it would be time to experiment, and we are so glad we did! I have gotten rave reviews from everyone I have shared a taste of this simple, sweet quick bread with. Even Jonathan, who as much as he loves plantains has consistently balked at any plantain baked goods gobbled it up. I love that there is no added sweetener- it is only the sweet, ripe plantains and the raisins that make this delicious, moist quick bread a sweet treat. Someone who tasted it exclaimed “It tastes like Christmas!” and for me it is a reminder of some of my favorite quick breads from my childhood.

Sweet Plantain Bread with Cinnamon and Raisins- loaf

This recipe calls for plantain flour, which I make myself by dehydrating plantains and then grinding them to a very fine flour in the blender. But you can purchase it here (although it is pretty pricey!) You could also try experimenting with some other Paleo-friendly flours, like coconut.

For a delicious variation that is just right for a birthday celebration, try substituting chocolate chips for the raisins. A definite crowd pleaser!

Sweet Plantain cake with Chocolate chips

 

Sweet Plantain Bread with Cinnamon and Raisins
Serves 12
A simple, slightly sweet quick bread that is sure to please even the pickiest eater.
Write a review
Print
Prep Time
10 min
Cook Time
25 min
Total Time
45 min
Prep Time
10 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 3 extra large ripe plantains (yellow, with some black spots) - approx. 16-20 oz.
  2. 1/2 C plantain flour
  3. 3 Tbsp oil of choice (i.e. coconut, olive, lard)
  4. 1 Tbsp vanilla
  5. 1 tsp baking soda
  6. 1 heaping tsp cinnamon
  7. 1/2 tsp nutmeg
  8. scant 1/2 tsp sea salt
  9. 1/2 C raisins, opt. (more or less to taste)
Instructions
  1. Preheat oven to 350. Prepare a loaf pan by lightly greasing bottom and sides with oil.
  2. Peel the plantains and cut into chunks. Puree in a blender or food processor until smooth.
  3. Add oil and vanilla, blending until well combined. Add remaining ingredients, except for raisins, and blend until well combined. Gently stir in raisins.
  4. Pour into prepared baking pan and smooth out the top.
  5. Bake in preheated oven for 25-30 min until top is firm and toothpick inserted into center comes out clean.
  6. Immediately turn out onto a cooling rack, and allow to cool 10 minutes before slicing and enjoying.
Notes
  1. For a delicious variation, try adding chocolate chips instead of raisins! Sooo good.
  2. I have toyed around with the idea of making little tea sandwiches, perhaps with a cashew cheese filling.
Created To Be Paleo http://CreatedToBePaleo.com/
%d bloggers like this: