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Grain Free Maple Plantain Cake with Caramel Sauce

Grain Free Maple Plantain Cake

Grain Free Maple Plantain Cake

This grain free cake happened by sheer accident.  I was at the grocery store and saw plantains.  Intrigued by them I put them in my shopping cart and continued shopping.  I thought I would make plantain chips out of them but I forgot the plantains on the counter where they ripened before I realized it.  Then somehow I thought let’s make a grain free cake out of plantains?  So I did even though I had no idea what a grain free plantain cake would taste like.  I paired maple syrup with the plantains thinking it would be a nice complimentary flavour.

Grain Free Maple Plantain Cake

Grain Free Maple Plantain Cake

MAPLE PLANTAIN CAKE

Ingredients

Instructions

  1. Preheat oven to 350 degrees F. In a bowl combine egg whites and cream of tartar.
  2. Whip the egg whites until stiff peaks form.
  3. In a separate bowl cream together coconut oil and maple syrup. Do that for a few minutes.
  4. Add the egg yolks. Mix until smooth. Add mashed plantain and vanilla until mixed.
  5. Add the sifted coconut flour, baking soda and salt to the egg yolk mixture. Mix until smooth. Slowly add the egg yolk mixture to the whipped egg whites.
  6. Line a 8 x 1.5 inch cake tin with parchment paper and grease the sides.
  7. Bake for 35 minutes until the top is firm to the touch and a toothpick can be inserted and comes out dry.

Notes

Coconut flour baked goods need to be consumed within 3 days. If you do not think you will eat the cake within a few days, slice it and freeze it.

Grain Free Maple Plantain Cake

Grain Free Maple Plantain Cake

CARAMEL SAUCE

Ingredients

Instructions

  1. In a sauce pan, heat the ingredients over medium heat stirring constantly with a whisk until desired thickness. Pour over the cooled cake to serve.

If you love desserts like this I have two cookbooks you really need to check out asap!  Indulge, for all your Paleo dessert needs and The Grain-Free Snacker for amazing Paleo snacks!

Enjoy,

7 Responses to Grain Free Maple Plantain Cake with Caramel Sauce

  1. andria July 17 at 8:30 pm #

    Sooo, liquid coconut oil does not “cream.” You did not mention if the coconut oil needs to be in solid form at the point in the recipe where you instruct one to cream with the maple syrup. My coconut oil is liquid, since it is July. I am proceeding with the recipe as it is written and hoping I am not wasting my expensive ingredients and this works out.

    • Carol Lovett August 3 at 1:57 pm #

      It helps the texture. It won’t ruin it if your coconut oil is already liquid.

  2. Jill October 17 at 12:04 am #

    What is the purpose of the cream of tartar? Can I use yogurt as a substitute? Or omit? Very happy to find this recipe. Thank you!

  3. Azu February 2 at 9:51 am #

    Love the taste of plantains in desserts. This cake looks amazing! Pinned!

  4. Anna February 27 at 8:47 pm #

    I wanted to report that I had good success with this cake. My substitutions were softened organic butter for coconut oil and raw honey for maple syrup. It is not sweet enough to serve for company but just fine for my own tastes.

  5. Pat March 7 at 6:23 pm #

    So I gotta say, I do not understand how this recipe doesn’t have hundreds of gushing comments like some of those other blogs we could all name, because this is one of the best, if not THE best, Paleo/Primal/whatever cake/dessert I have tasted/made. I’m a little nuts for plantains lately, so I just googled “Paleo plantain cake” and when I saw maple AND plantain I thought, this is it. And it was! It is! To me this is the perfect wheat- , dairy-, and white-sugar free dessert. It absolutely has the texture of a real cake, and it tastes fabulous. My omnivorous husband loves it, too. I also disagree with the commenter who said it’s not sweet enough for company. I guess that depends who your company is and what they’re used to, but I absolutely intend to bake this for dinner guests. What I think I’ll do then is double the caramel sauce, pour half on the cake, and serve the rest in a little pitcher so that if someone wants a little more sweetness they can have it. Five stars! I will be making this again and again!

    • Carol Lovett April 12 at 1:32 am #

      I love the texture of this cake too! Creaming the sweetener with the fat makes a huge difference and making sure the cake has the correct amount of coconut flour is the secret to achieving a good texture.
      I think you’ll really like the texture of my chocolate chip cupcakes. Search for it on the blog. Omit the chocolate chips and eat as a plain vanilla cupcake.

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