Gluten Free Chocolate Plantain Cake

Deceiving Plantain. You look like a banana, but you are not…. Are you trying to trick me? Im confused…

You still are incredibly tasty though…

Plantains are a staple food in the tropical regions of the world. They are lower in sugar content than regular bananas, so they need to be cooked before you eat them. Plantains are used kinda in the same way as potatoes and you can cook them by steaming, boiling or frying. You can use them from when they are green or unripe (and therefore starchy) or overripe (and therefore sweet). For baking its best to use them when they are almost black and at their sweetest.

Gluten Free Chocolate Plantain Cake

Turn the oven to 350 degrease and prepare a square 9×9 inch pan (or loaf pan) with nonstick spray.

• 1 cup (165 g) Bobs Red Mill All Purpose flour
• 1/2 cup (82 g) Brown rice flour
• 1/2 cup (60 g) Almond flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup (20 g) cocoa powder
• 1 tsp Xanthan gum
• 1/2 cup (80 g) chocolate chips
• 1/3 cup (75 g) Coconut Palm Sugar
• 3 medium (335 g) Plantains, very ripe!
• 3/4 cup Coconut Oil, melted
• 1 1/2 tsp Vanilla Extract
• 1/4 cup (55 g) Soy milk

In a medium bowl, mix all the dry ingredients including the chocolate chips. Set aside.

Peel the plantains. It can be a little tricky. Use a knife and cut them down the center, then press or scoop out the inside with your fingers or the knife. Puree the plantains in a food processor till they are mushy and banana like. Scrape into a medium bowl.

Add all the wet ingredients to the pureed plantains and stir till incorporated.

Add the dry ingredients to the wet, and stir together with a dough scraper or a wooden spoon. The mixture will get pretty dry unlike regular cake batters. (Gluten free cake batters are supposed to be a little drier, otherwise they tend to fall after baking)

Poor cake batter into the prepared pan, and use a dough scraper to spread out the dough evenly in the pan. Place in the middle of the oven and bake for 40 min. Cool on rack.

This cake would be even better with chocolate/vanilla frosting either on top, or as a layer in the middle! You can find a recipe for chocolate frosting here.

Gluten Free Spice Cake

Growing up I remember going to my grandmothers house and enjoying her “Krydderi Kage” aka Spice Cake in danish. It was incredible…. I dont know if was the cake that was actually that good, or if it was the fact that I just found it extremely cozy to sit at her table, drink tea, eat cake and listen to stories of all her travels. Either way, it must have been a good cake, cuz Im still thinking about it…:-)

Here is my modern version of a Gluten Free Spice Cake.

Gluten Free Spice Cake

• 1 cup (165 g) Gluten Free Pantry All Purpose  flour (or your favorite GF flour)
• 1 cup (150 g) Bobs Red Mill All Purpose flour (or your favorite GF flour)
• 1 tsp Xanthan gum
• 2 tsp baking powder
• 2 tsp cinnamon
• 2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp salt
• 1 Tbs vanilla extract
• 2 eggs
• 1/2 cup + 2 Tbs (100 g) coconut palm sugar
• 1/2 cup (100 g) coconut oil, melted
• 1/3 cup (55 g) chopped prunes or raisins
• 1/2 cup (110 g) soy milk, almond milk or rice milk

Turn the oven on to 350 degrees. Lightly spray a 8 inch loaf form.

In a medium bowl, mix all the dry ingredients and the prunes.

In a large bowl mix the coconut palm sugar and eggs. Whisk about 1 minute till the mixture seems light. Add vanilla, milk and melted coconut oil. Whisk till fully incorporated.

Mix the dry ingredients into the wet. Stir till everything is combined. Its easiest to use a dough scraper, because gluten free batter gets a bit sticky.

Poor into prepared form and bake in the middle of the oven for 45 min. Cool on rack.

Vegan Pumpkin Squares

My favorite time of the year is over us. Ahh fall! So happy you are here…. Here’s a cozy, tasty treat that has fall written all over. It resembles a brownie, but is all pumpkin-goodness… Yummy.

Vegan Pumpkin Squares

• 6 oz (170 g) coconut oil, melted
• 1 cup (130 g) canned pumpkin
• 1 1/3 (205 g) coconut palm sugar
• 1 tsp vanilla extract
• 1 1/2 cup (130 g) whole wheat flour
• 3/4 tsp baking powder
• 1/2 tsp salt
• 3/4 tsp ground ginger
• 1/4 tsp cloves
• 1/4 tsp all spice
• 1 Tbs ground flaxseeds
• 2 Tbs water

Turn the oven on to 350 degrees. Spray a 9×13 inch baking pan.

In a small bowl mix flaxseed and water. Set aside.

Melt coconut oil in a microwave. Whisk in palm sugar, vanilla and pumpkin.

In a separate bowl, mix all the dry ingredients.

Add flaxseed mixture to the wet ingredients and then add the dry.

Make sure everything is combined.

Spread the batter out into the prepared pan.

Bake in the middle of the oven for 30 min.

Cool on rack. Cut the cake into squares in whatever size you feel like.

Vegan Almond Apple Cake

One thing I can never have too much off, is almonds… Not only are they the perfect snack and good for you, but when you grind them up and put them in cake…then!…Oh boy… Im in heaven! Im an almond paste addict.

I created this upside-down cake to fulfill my needs…. And yours too:-)