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!
- 3 large ripe yellow-brown plantains (~3 cups pureed plantain - the more ripe, the better!)
- 6 eggs
- 1 tsp baking soda
- Preheat oven to 375 degrees.
- Peel plantains. Combine all ingredients in a blender or large food processor and blend until smooth.
- Pour into well-seasoned and oiled 12-inch cast iron pan (or 9 inch round cake pan) and bake for 30 minutes.
This recipe will work with yellow to brown plantains. I find the best texture comes from plantains that are in between the two!
- Serving Size: 1 slice
Keywords: 3 ingredient plantain cake, paleo, vegetarian, gluten free