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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




  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.


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




  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.



4 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. 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.

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