Flourless Plantain Cake
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Serves: 8 slices
This easy plantain cake tastes like banana bread, but requires no sweetener or flour. Simply blend a handful of ingredients in a blender, bake, and enjoy.
  • Coconut oil, to prepare the cake pan
  • 1 lb. peeled, almost black plantains (about 3 medium-size plantains)
  • 4 eggs, at room temperature
  • ¼ cup coconut oil or ghee, melted (get a free jar of ghee from Thrive here!)
  • ¼ tsp. unrefined salt
  • 1 tsp. vanilla extract
  • ½ tsp. baking soda
  • ½ tsp. apple cider vinegar
  1. Preheat the oven to 350 degrees. Grease a 9" round cake pan with coconut oil.
  2. Place all ingredients in a high-powered blender (I use and recommend the Ninja blender). Blend until a smooth batter forms. Pour the batter in to the prepared pan.
  3. Bake for about 25 minutes, until a toothpick comes out of the cake moist but without crumbs. It is better to underbake rather than overbake. I prefer it slightly underbaked, when the texture is reminiscent of banana bread french toast. It's phenomenal.
  4. To serve, enjoy at warm or at room temperature, spread with ghee. Alternatively, let cool and serve with coconut whipped cream and fresh berries.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/flourless-plantain-cake/