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 flavor.
MAPLE PLANTAIN CAKE
- 4 eggs, separated
- 2 tsp cream of tartar
- 1/2 cup extra virgin coconut oil
- 1/4 cup maple syrup
- 1 cup ripe plantain, mashed (equals one plantain)
- 4 tsp vanilla extract
- 1/2 cup coconut flour, sifted
- 1/2 tsp
- 1/4 tsp dash of salt
- Preheat oven to 350 degrees F. In a bowl combine egg whites and cream of tartar.
- Whip the egg whites until stiff peaks form.
- In a separate bowl cream together coconut oil and maple syrup. Do that for a few minutes.
- Add the egg yolks. Mix until smooth. Add mashed plantain and vanilla until mixed.
- 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.
- Line a 8 x 1.5 inch cake tin with parchment paper and grease the sides.
- 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.
- 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.