Blog Recipes/ Desserts and Sweets

Paleo Plantain Apple Cake

Gluten free plantain apple cake you make in the BLENDER! Easy, refined sugar free, option included for oil free, and paleo-approved.

Next time you’re browsing the produce section casually, as one does, I hope you pause just a little longer by the large banana-looking fruit that isn’t a banana. Whether they be green or very ripe and sweet with black spots, plantains are are worth that extra look. If you haven’t discovered them, now is the time. Really. Plantains are the only fruit I know of where you can use them at practically any stage of ripeness and make something delicious.

When green, you can fry for tostones or plantain chips or boil to make mofongo (a Puerto Rican mashed plantain dish). When they’re ripe and sweet, you can fry them up to make maduros (which is actually a “clean” Whole30 approved dish), or you can make this cake with fresh apples and pumpkin (optional) and feel all fall festive without gluten or refined sugar.

Gluten free plantain apple cake you make in the BLENDER! Easy, refined sugar free, option included for oil free, and paleo-approved.

 

Oh, and no mixing bowl either. I mixed the batter in the blender! Since we purchased a refurbished Vitamix a few months ago I’ve experimented using it to make a variety of things, but it wasn’t until I decided to experiment with plantains as a flour substitute that I decided to give it a whirl in cake baking! As much as I love plantains, the though of chunks in my cake bothered me, especially since I really wanted the crunchy bites of fresh apple to shine through! So use your blender or a food processor or something to make the plantains extra smooth.

This recipe took a lot of testing, and I came up with two options for you, one with oil and one without, and both are delicious. Just promise me you’ll do me one favor… DON’T refrigerate this cake. You’ll think it’s a good idea, but the cake is really moist to begin with, and if you do what I did with the last one and refrigerate it, you’ll be very sad the next morning and not at all happy with the texture until it sits out a few hours and dries out. So… don’t. Just leave it at room temperature and eat it within three days when it tastes its best. None of the test cakes lasted any longer than that anyway in our house. So whether you choose to make this with oil or pumpkin, just take my word on the storage.

Gluten free plantain apple cake you make in the BLENDER! Easy, refined sugar free, option included for oil free, and paleo-approved.

 

Enjoy!

Paleo Plantain Apple Cake
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 
A gluten-free, refined sugar free fall flavored cake.
Course: Dessert
Servings: 12 servings
Author: Goodie Godmother
Ingredients
  • 4 eggs
  • 1/2 cup avocado or other neutral-flavored oil or use pure pumpkin puree
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
  • 2 large ripe plantains
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 2 cups peeled and chopped apples
Instructions
  1. Preheat the oven to 350 F. Grease a 9" cake dish or springform pan.
  2. Place everything except the apples in the blender. Blend until smooth.
  3. Stir in the apples and pour into your baking dish.
  4. Bake for 55-60 minutes until the cake is set.
  5. Allow to cool completely in the pan before removing.
  6. Slice and serve when completely cool. Store loosely covered at room temperature up to 3 days.

 

Gluten free plantain apple cake you make in the BLENDER! Easy, refined sugar free, option included for oil free, and paleo-approved.

Disclosure

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8 Comments

  • Reply
    Heather
    July 13, 2018 at 5:25 pm

    Loved this a few weeks ago and the second batch is in the oven now! I made it with duck eggs as I can’t have chicken eggs.

  • Reply
    Holly
    October 13, 2016 at 2:33 pm

    Can you frost this cake or is it better plain?

  • Reply
    Liz
    March 17, 2016 at 9:47 pm

    This was delicious! I had several ripe plantains so had looked to find a healthy recipe I could make. I used the pumpkin puree instead of oil and date paste instead of maple syrup. I loved the crunchy apple pieces too! Thanks!

    • Reply
      The Godmother
      March 17, 2016 at 10:15 pm

      That is fabulous! I bet the date paste was so good (I love dates!). I’m so glad you enjoyed. 🙂

    • Reply
      Marisa worsley
      October 8, 2017 at 9:33 am

      Hi, I want to use dates too… how is the quantity?
      And can I use olive oil? Thanks

      • Reply
        Mary (The Goodie Godmother)
        October 11, 2017 at 8:37 pm

        Hi Marisa! I believe olive oil may be too heavy for the cake, a lighter oil would be a better option. I’ve never used dates in the cake, so I’m not sure about quantity, I’m sorry! But if you’re looking to use them as an addition, maybe start with a 1/2 cup?

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