Flourless Plantain Cake

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 lb Almost black plantains

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/4 tsp Salt, unrefined
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 tsp Apple cider vinegar

• Dairy

  • 1/4 cup Coconut oil or ghee

Found on empoweredsustenance.com

Description

Ingredients

• 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

Directions

• 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 25-28 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. Its 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.