Decadent Plantain Chocolate Cake
It had been quite a while since I baked a cake. Mostly due to my reoccurring Whole30’s. What’s a Whole30? It’s a 30 day paleo cleanse of sorts. No processed foods at all, no sugar of any kind, no alcohol, no treats, etc. It’s a great re-set for bad eating habits. I’ve done three. My bad habits, like mindless snacking sneak up on me. Anywho… about this cake!
With my husband’s impeding birthday, I wanted to make something special. Justin wanted chocolate cake. Ok babe, you got it! While I have two other chocolate cakes on this blog, one is gluten free (not paleo) & the other is paleo, but made using mostly almond meal, which my dang grocery store hasn’t had in stock forever. Also, it’s a fancy, labor intensive recipe, and I haven’t the time for it at the moment. Something relatively simple, yet DELICIOUS, something that wouldn’t make me feel like complete crap after eating it. What to do?
Plantains came to mind. I’ve been seeing a lot of nice plantain breads and brownies. This cake is also coconut free for those coconut haters out there (weirdos) and I imagine, easily made egg free with use of a flax or gelatin egg. I looked at an old plantain muffin recipe and worked off that, the result was pretty awesome. I’m even making this bad boy live on Snapshat for FeedFeed.info on June 15th. It’s that easy, that I have volunteered to make it, one handed while I try and work Snapchat with the other. Wizard?
Another awesome thing about this cake is that I used actual chocolate bars to make it chocolate instead of just buying cocoa powder. Why? My grocery store NEVER has quality cacao powder but it does have organic dark chocolate bars, I used Green & Black’s 70 Percent Dark Chocolate . This also makes it pro level chocolate lover chocolaty. Next time I want to try it with Lily’s Sweets 70 Percent Dark Chocolate, because I love it, and no sugar.
Okay. Here’s how you can make this easy peasy plant based chocolate!
- 2 greenish-yellow plantains
- 2 eggs
- 1/4 cup olive oil
- 1 tbsp coconut oil
- 1 cup hazelnut meal (or blanched almond meal or 3/4c sifted cassava flour)
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp ground coffee
- 2 bars, 7 oz dark chocolate
- 1/2 cup maple syrup
- 2 tbsp lemon juice
- 1/4 cup water
- Caramel Sauce
- 1/2 cup coconut palm sugar
- 1/3 cup coconut milk
- 2 heaping tbsp Tin Star Foods Brown Butter Ghee
- Pinch salt
- Pre-heat oven to 325F.
- Grease 2 6' cake molds with olive oil, I love Fat Daddio's 6 Inch x 3 Inch
- In a food processor pulse together: hazelnut meal, chocolate bars, baking soda, salt, cinnamon & coffee.
- Pulse until well combined and the chocolate is ground up.
- Peel both plantains and add to a blender.
- Then add in oils, egg, lemon juice, syrup and water.
- Blend on medium, gradually bring up to high power until smooth.
- Add the dry mix in to the blender, on medium-low speed.
- Blend until just combined.
- Divide the batter evenly between both cake molds.
- Bake for 35- 40 minutes, depending on your oven, until the center is done, check with a toothpick.
- Let cool for 10 minutes before removing from cake pans.
- Let them finish cooling on rack before dressing.
- Top with caramel sauce, roasted cherries or coconut cream!
- Whisk all ingredients together in sauce pot over medium heat.
- Bring to a simmer, continue whisking until sauce thicken enough to coat a spoon when inserted.
- Remove from heat.
- Smear on cake, layer and drizzle over the top.
- If you want to top with roasted cherries too... just place the cherries in a parchment paper lined baking sheet and bake along with the cake. When they are cooled enough to handle remove the pits. It's easier to pit them without having to cut them in half when they are cooked.