Made with plantains, coconut free and real food ingredients!
For the Cake
- 2 greenish-yellow plantains
- 2 large eggs
- 1/4 cup olive oil
- 1 tbsp coconut oil
- 1 cup hazelnut meal (or blanched almond meal)
- 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
- 1/2 cup coconut palm sugar
- 1/3 cup full fat, unsweetened, 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 and coffee. Pulse until well combined and the chocolate is ground up. Set aside.
- Peel both plantains and add to your blender with the oils, egg, lemon juice, syrup, and water. Blend on medium, gradually bringing up to high power until smooth.
- Add the dry mix into 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 a rack before dressing.
- Top with caramel sauce, roasted cherries or coconut cream!
- Whisk all ingredients together in a sauce pot over medium heat.
- Bring to a simmer, continue whisking until sauce thickens 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.
Keywords: decadent paleo chocolate cake