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    Home » Gluten Free Dessert Recipes

    Aug 12, 2015 · Modified: Apr 11, 2022 by Chelsea · This post may contain affiliate links · This blog generates income via ads · Tags: 5 Ingredients or Less, dairy free, gluten free, grain free, Nightshade Free, nut free, paleo, primal, sugar free, vegetarian, Whole Life Challenge, Whole30

    3-Ingredient Sweet Plantain Cake

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    Using 3 ingredients and a blender, this Sweet Plantain Cake is a perfect lesson in keeping things simple!

    This cake has no added sweeteners. Its lightly sweet flavor comes from the plantains themselves. And, as you can imagine from a recipe that's only 3 ingredients, this recipe is gluten free, paleo, nut free, dairy free, and vegetarian.

    You can top this cake with fruit, honey, or whipped cream, or keep things as simplistic as possible and snack on it plain!

    Author's note: This recipe was originally published 8/12/15 and has been updated on 3/16/21.

    3 Ingredient Sweet Plantain Cake with text overlay

    What are plantains, anyway?

    Presumably, you ended up here because you already know what plantains are! In the off chance you just loved the photos or did a Google search to try and figure out what the heck to do with the new-to-you produce you decided to try out, here's a brief rundown.

    Plantains are a cultivar of bananas, meaning they've been selectively bred to become the starchy fruit they are today. While the two are related, they are not interchangeable.

    Plantains are thicker and starchier than bananas, meaning they are most appealing when cooked. While you could eat a raw plantain, you'll likely be immediately turned off by the starch and bitterness. Always cook your plantains!

    Want to learn more? I've written a whole guide for plantains, including nutrition, benefits, and how to cook them!

    Woman frosting a plantain cake with coconut whipped cream
    Sweet plantain cake on a plate with a fork

    How to make a simple, 3-ingredient sweet plantain cake

    This recipe is CRAZY easy, so I won't waste your time walking through the whole recipe.

    But, first thing's first, you've got to peel the plantains. The easiest way to do so in my experience is to chop the ends off, slice down the peel lengthwise, and gently remove the peel.

    With more ripe plantains, though, you might find that some of the peel just sticks to the plantain. In those cases, use your knife to help cut away these pieces. You won't want that tough peel to end up in your cake!

    After the plantains are peeled, just throw 'em in a blender along with the eggs and baking soda. Blend until smooth, then pour the mixture into an oiled cast iron pan or cake pan. Bake and you're done!

    If you plan to top the cake with any of the suggested toppings below, let it cool completely beforehand.

    Closeup of a piece of plantain cake topped with coconut whipped cream and berries
    Overhead view of a decorated plantain cake with a piece sliced out and turned on its side

    What's the difference between yellow, green, and brown plantains?

    Similar to a banana, the color of a plantain will let you know how ripe it is.

    GREEN plantains are unripe. They're super starchy, difficult to peel, and not that sweet. They're best used for more savory dishes like tostones or plantain tortillas.

    YELLOW plantains are a little more ripe, easier to peel, and lightly sweet. Still WAY more starchy than a banana!

    BROWN plantains are much sweeter and best for baking. They'll likely not keep their shape when you peel them.

    For this recipe and most plantain baking recipes, you'll want to use YELLOW-BROWN plantains — pick ones that are either yellow with brown spots or pretty much brown. Or just let them ripen to perfection before using!

    The ripeness of the plantains will significantly affect the texture and sweetness of this cake. Since there are no added sweeteners in this recipe, browner plantains will make a sweeter cake. However, since brown plantains are a little less starchy, the cake will be a little more dense.

    For me, the best texture/taste comes with plantains that are yellow-brown — not completely browned but also not completely yellow.

    Can I use bananas instead of plantains?

    NOPE! Not recommended at all.

    Plantains are much starchier than bananas. The starch content has a huge impact on baked goods. So DO NOT use the two interchangeably.

    Overhead view of a piece of frosted plantain cake on a plate
    Woman decorating a sweet plantain cake with blueberries

    Toppings and tips for serving this cake

    This sweet plantain cake is super versatile as far as serving goes! Sometimes I opt to treat it like a snack cake, grabbing a piece without any accompaniament.

    On the other hand, you can go all out (like I did for the photos!) and top this cake with a coconut whipped cream and fresh fruit.

    But that's not the only idea I've got! Here are a few other ways to top and serve this cake. Feel free to mix and match to find your perfect combo.

    • Whipped cream (Use coconut whipped cream as a dairy-free option)
    • Fresh fruit
    • Fried egg
    • Drizzle of honey or maple syrup
    • Crumbled bacon
    • Dust with cinnamon
    • Roasted berries
    • Cashew cream cheese frosting

    Otherwise, I put a spin on this recipe and made a gingerbread plantain cake — which is the cake I made for my wedding!

    More creative plantain recipes to bookmark for later!

    • The Best Plantain Pancake Recipe
    • Mashed Plantains—Sweet & Savory
    • Plantain & Raisin Fritters with Date Caramel Dipping Sauce
    • Crazy Easy Pan-Fried Plantain Patties
    • Flourless Plantain Skillet Brownie
    Flourless sweet plantain cake frosted with coconut whipping cream and fresh berries

    Did you try this recipe? I'd love to hear what you think! Comment below or tag me on Instagram.

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    Closeup of a piece of plantain cake topped with coconut whipped cream and berries

    3-Ingredient Sweet Plantain Cake

    ★★★★★ 5 from 1 reviews
    • Author: Chelsea Joy
    • Prep Time: 5 minutes
    • Cook Time: 30 minutes
    • Total Time: 35 minutes
    • Yield: 8 slices 1x
    • Category: Dessert
    • Method: Baked
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
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    Description

    This unsweetened, flourless 3 ingredient sweet plantain cake makes a light and satisfying snack or dessert. Top it with coconut whipped cream and fresh fruit for a stunning summer treat!


    Ingredients

    Scale
    • 3 large ripe yellow-brown plantains (~3 cups pureed plantain - the more ripe, the better!)
    • 6 eggs
    • 1 tsp baking soda

    Instructions

    1. Preheat oven to 375 degrees.
    2. Peel plantains. Combine all ingredients in a blender or large food processor and blend until smooth.
    3. Pour into well-seasoned and oiled 12-inch cast iron pan (or 9 inch round cake pan) and bake for 30 minutes.

    Notes

    This recipe will work with yellow to brown plantains. I find the best texture comes from plantains that are in between the two!


    Nutrition

    • Serving Size: 1 slice

    Keywords: 3 ingredient plantain cake, paleo, vegetarian, gluten free

    Did you make this recipe?

    Tag @chelseajoyeats on Instagram and hashtag it #chelseajoyeats

    More Gluten Free Dessert Recipes

    • Gluten Free Carrot Cake with Cream Cheese Frosting
    • Blueberry Galette (Gluten Free, Paleo)
    • Dairy Free Peach Clafoutis
    • Perfect Fudgy Gluten Free Brownies
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    Hello! I'm Chelsea, the author, recipe developer, and photographer behind Chelsea Joy Eats (formerly DoYouEvenPaleo). Life should be full of flavor, and I've made it my mission to bring you recipes and lifestyle advice that do just that. Most of the recipes here are paleo and gluten free! Want to know more?

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