In a future post, or series of posts, I plan to walk you all through my wellness journey. But before I get to that, I thought I would offer up a little bit of chocolatey goodness. This snack cake is dairy free, grain free and nut free. One of my kids is in a nut free classroom this year and I have been looking for ways to liven up his lunchbox. I think this Chocolate Plantain Snack Cake will do the trick!
Chris Kresser’s plantain pancake recipe hooked me on plantain flour. I find it is much less finicky than coconut flour is. Plus, 1 cup has 9 grams of protein. You won’t likely find it on your supermarket shelves, but check out the “My Favorite Things” links to the right and you can order some from Amazon. Or, just click [amazon_link id=”B000F9ZM5Y” target=”_blank” container=”” container_class=”” ]here[/amazon_link].
If you experiment with this basic recipe, please share your tweaks in the comments so that others can benefit from your experimentation.
Chocolate Plantain Snack Cake
- 2 eggs
- 1/3 c maple syrup
- 1/3 c baked mashed sweet potato
- 1/2 tsp vanilla
- 1/2 c Enjoy Life mini chocolate chips
- 4 TBSP non-hydrogenated coconut oil (plus more to grease pan)
- 1/2 scant tsp baking soda
- 1 c plantain flour
- Preheat oven to 350 degrees.
- Grease 8×8 baking dish with coconut oil.
- Prepare double boiler and let it heat up.
- In a medium bowl, gently beat eggs.
- Mix sweet potato puree in with eggs.
- Add vanilla and maple syrup. Mix gently then set aside.
- Add chocolate chips to double boiler which should be hot by now.
- Stirring constantly, let the chips soften.
- When the chips are just soft, add coconut oil. Continue to stir until chips are almost all melted. Remove from double boiler and set aside.
- Add plantain flour and baking soda to egg mixture.
- Slowly pour chocolate mixture into egg and flour mixture.
- Pour into pre-greased 8×8 baking dish.
- Bake on middle rack at 350 degrees for 20 minutes, or until toothpick comes out clean.
- Cool completely before slicing.