Flourless Plantain Cake: The Ingredients
Ripe plantains – As plantains ripen, the peel softens from green to yellow to black. Green plantains have a high starch content, which partially converts into sugar as the plantain ripens. This recipe relies on very ripe plantains – they should be nearly all black, as you can see from the step-by-step photo above.
I’ve tested this recipe with plantains in various stages of ripeness, and found that green and yellow plantains resulted in a decidedly dry cake.
Eggs – Real eggs uphold the integrity of this cake, and no egg substitute is suitable here. If you cannot tolerate eggs in your diet, there are fortunately many plantain baked goods which can be made without eggs.
Baking soda and apple cider vinegar – I use this duo in my baking recipes, as it provides a leavening agent that stands up to the denser quality of grain-free baked goods. Additionally, it allows me to bypass baking powder, which often contains cornstarch (an ingredient I avoid).
Vanilla extract – Vanilla highlights the natural sweetness of the plantains. If you prefer, use 1/2 teaspoon of cinnamon instead or in addition to the vanilla for a different flavor profile.
Flourless Plantain Cake
Ingredients
- Coconut oil to prepare the cake pan
- 1 lb. peeled almost black plantains (about 3 medium-size plantains)
- 4 eggs at room temperature
- 1/4 cup coconut oil or ghee melted (get a free jar of ghee from Thrive here!)
- 1/4 tsp. unrefined salt
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/2 tsp. apple cider vinegar
Instructions
- Preheat the oven to 350 degrees. Grease a 9" round cake pan with coconut oil.
- 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.
- 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.
- To serve, enjoy at warm or at room temperature, spread with ghee. Alternatively, let cool and serve with coconut whipped cream and fresh berries.
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My family loved this recipe! I was tempted to add sugar because I was afraid it will be too bland. I’m glad I didn’t because it was really naturally sweet as long as you use very ripe plantains! I lessened the oil too from 1/4 cup to 3 Tbsps then made it in muffin tins and it turned out great! Thank you!
Just made these again in a long time. So good. This time in a doughnut pan. I like to add a tsp of almond extract. Next time I’ll add a bit of nutmeg for the donuts again. My 3 year old devoured his donut.
Just made it! It was delicious, moist.. addicting!
Perfect use for the oldest and darkest plantains.
I added laminated almonds on top, a table spoon of dry coconut milk for extra flavor and some cinnamon.
No baking soda at home? No problem.. I substituted with baking powder ( 3x the amount of baking soda minus the vinegar).
Can’t wait to bake this again! Thanks for the recipe
Lots of love from Brazil !
Made this recipe many times over the past couple years but not for some time. Will make it again this a.m. Love making it as it keeps the carbs healthier, no sugar and many ways to alter it with different herbs or spices. I find that depending on the ripeness of the plantains the recipe is more bread like or more cake like, the latter being sweeter. The ease of making it is also such an attractive feature of it. Much thanx.
We’ve been making this for years and our whole family loves it! I’m just wondering if anyone has done any variation like a chocolate version?