DSC02492My accidentally very tasty Molasses Breakfast Cake, although pleasing to my children, did not fully satisfy my desire for gingerbread.  It’s got a spongy texture that makes it fun to eat, but not quite what I was trying to achieve.

I retooled the recipe, reduced the liquid content and used green plantains.  This is the cake I meant to make the first time.  It’s got a great crumb to it and is overall a bit denser than version 1.0.

The only trouble now is that I don’t actually want to share it with the children!

Molasses Spice Cake

  • 2 green plantains, peeled and cut into chunks
  • 1/2 c blackstrap molasses
  • 1/2 c coconut oil plus extra for greasing pan
  • 1 tsp vanilla
  • 1/4 tsp ground cloves
  • 1 tsp (heaping) ground cinnamon
  • 1 tsp (heaping) ground ginger
  • pinch of salt
  • 1/2 tsp baking soda
  • 2 eggs, pastured and at room temperature would be ideal
  1. Preheat oven to 350 degrees F.
  2. Grease 8×8 baking dish with coconut oil.  Set aside.
  3. In food processor, puree plantains.  Be sure to scrape the sides a few times.
  4. Melt coconut oil and molasses in a small saucepan over very low heat.  Do not allow the mixture to boil.
  5. Add vanilla, cloves, cinnamon, ginger, salt and baking soda.  Puree until thoroughly combined and smooth.
  6. Add the molasses / oil mixture.  Puree, scraping sides a few times.
  7. Gently beat the eggs.
  8. Add them to the mix and puree quickly to incorporate them.
  9. Pour batter into baking dish.
  10. Bake at 350 degrees F for 30 minutes or until toothpick comes out clean.  (Start checking at 25 minutes or so.  Oven temperatures vary and your baking dish material can also cause a faster or slower bake.)
  11. Serve hot, warm or cold!

3 Responses to “Molasses Cake, version 2.0”

  1. on 06 Jan 2013 at 7:41 pmhot Nai Nai

    If I was a catholic I know I would have to go straight to confession because this cake has to be a sin!!!!! The hardest part was getting the molasses home from the grocery store as somewhere between Kroger and home I lost it. Second trip to store ….the molasses made it home and in no time at all this cake was in the oven. My entire house smells delicious and although I had to cook it about eight extra min. It came out perfect. Might need to add that I am a lot happier on the golf course then in the kitchen but, I had to try as I love gingerbread but, it does not always love me. Anyway after melting some chocolate chips with a little coconut milk and pouring over molasses cake …..I guess you could say I devoured it. Now it is delicious as is but,my dad and I always put bosco on our gingerbread. I believe the organic chocolate chips were a little bit healthier then bosco and every bite of the cake was wonderful
    Guess that is a long way to say this is so easy even I can make it

  2. on 10 Jan 2013 at 1:53 pmSunithi

    OOh this sounds heavenly. I love plantain. Bookmarking this !! Looks & sounds so wholesome 🙂 !

  3. […] been dying to recreate that experience in a grain free waffle.  Armed with my experience from my Molasses Cake adventures, I decided to give it a shot last […]

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