AIP Orange Chocolate Cake
- 1 whole 1 whole 1 whole Plantain, large, ripe (mostly black)
- .5 cup .5 cup .5 cup Raw Cacao Powder
- 0.25 cup 0.25 cup 0.25 cup Organic Coconut Oil
- .25 cup .25 cup .25 cup Coconut Palm Sugar
- .75 tsp .75 tsp .75 tsp Sea Salt
- .75 tsp .75 tsp .75 tsp Orange Zest
- .25 tsp .25 tsp .25 tsp Baking Powder
- 1 whole 1 whole 1 whole Vanilla Bean Pod, beans of
- 0.125 tsp 0.125 tsp 0.125 tsp ground Cinnamon
- Preheat the oven to 375 degrees. Oil your cake pan. (You can use a mini bundt pan like I did, a cupcake pan, or any other cake pan you wish.)
- Peel the plantain and cut it into small cubes, about the size of a fingernail. Puree the plantain, cacao, and oil in a large food processor for 2 minutes until the mixture is completely combined and creamy. Scrape down the sides halfway through, if necessary.
- Add in the remaining ingredients to the food processor and process for three more minutes until all ingredients are evenly combined and fluffy.
- Spoon the cake batter into your cake pan. Using a spatula, smooth over the top. Place the cake pan in the preheated oven and bake for 13-15 minutes, or until a toothpick comes out clean.
- Let cool, top with powdered sugar, a fruit glaze, or coconut whipped cream, and enjoy!
Make sure you get a large, ripe plantain for this recipe. It can be made in any kind of cake pan, but if you're using a regular circular cake pan (as opposed to a cupcake or mini bundt cake pan), I would recommend doubling the recipe.
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