“The best laid schemes of mice and men go often awry.”

Robert Burns, “To a Mouse”

What I wanted to create was something to satisfy my gingerbread craving.

So, I set to work on a plantain-based version one night last week.  My husband popped in the kitchen, asked what was in the oven, and said it smelled nice.

Score one for the molasses cake.

I pulled it from the oven.  It looked moister than I had hoped.

Point deducted.

I took a bite.  It didn’t come out of the pan the way I had hoped it would.  It was eggier than I thought it should be.

Now we’re in negative territory.

The flavor was good.  I liked the texture.  Oh, well.  I’ll give it to the kids for breakfast and try again next week.

Next morning:

Me: What did the kids think of the molasses cake?

Hubby: They loved it.  Begged for more.

Oh.  Okay.

After school:

Me: Hey, how did you guys like that cake for breakfast today?

W: Awesome.

M: Can we have it again?  Please, Mommy?

So, yeah.  It wasn’t what I wanted it to be.  It turned out to be something altogether different, in fact.  But it’s delicious, super simple, and does scratch that ginger-seeking itch.

Sometimes it’s okay for those schemes to go awry.

I’m working on version 2.0.  Stay tuned.

Molasses Breakfast Cake

  • 2 ripe plantains
  • 1/2 cup coconut oil (plus oil for greasing)
  • 1/2 cup organic blackstrap* molasses
  • 1 tsp vanilla
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 4 eggs
  • 1 tsp apple cider vinegar
  1. Preheat over to 350 degrees.  Grease 9×9 square baking dish with coconut oil.  (I used glass.  This may affect time of cooking.)
  2. Peel plantains.  Add to food processor and puree until completely smooth.  You will need to scrape down the sides.
  3. Meanwhile, melt coconut oil and molasses in a small saucepan over low, gentle heat on stove.
  4. Add vanilla through baking soda to food processor and puree together.
  5. Carefully pour molasses / oil mixture into food processor.  Puree.
  6. Add eggs.  Pulse the mixture a few times to incorporate well.
  7. Add apple cider vinegar, pulse a few more times, then pour into greased baking dish.
  8. Bake at 350 degrees until toothpick comes out clean, about 30 minutes.
  9. Let cool then refrigerate overnight.  Serve in the morning!  We topped ours with warmed Fall Harvest Sauce.
* Make sure you use blackstrap molasses.  I get a lot of questions about what sweeteners I use, and though molasses is not suitable for every recipe, it is one of the few sweeteners I like to use.  It has a strong nutrient profile, and is notably rich in calcium and iron.  Like any sweetener, it is not without detractors.  But, two teaspoons weigh in with less than 6 grams of sugar and that coupled with the nutrients it delivers make it attractive to me.  I would bite the bullet and buy organic here, too, or at least one that specifies it is GMO free.

 

Trackback URI | Comments RSS

Leave a Reply