If you checked the alt text for the fruit soup recipe picture, you'd have noticed that I mentioned the recipe for the cake underneath it was forthcoming. Well, now it's here. This is pure decadent delight, in cake form. The base recipe for this was actually a sweet potato brownie recipe, and it was the first thing that I tried making as a dessert after I decided to overhaul my eating habits. That was pretty good, but after a lot of experimenting and tweaking, I think I've come up with something far better. Enjoy!
2 ripe plantains (the blacker, the better), pureed
2 tsp vanilla extract
0.5 cup honey
0.5 cup coconut oil, melted
0.5 Tbsp baking powder
1.5 Tbsp cream of tartar (or 1 Tbsp baking powder)
0.5 cup unsweetened cocoa powder
zest of 1 orange
2.5 Tbsp coconut flour (use 3 Tbsp for more of a traditional dry cake texture or reduce to 2 Tbsp for more of a fudge/brownie texture)
Preheat oven to 350 deg.
Combine plantains, eggs, vanilla extract, honey, and coconut oil in a large bowl. Mix well.
Add baking soda, cream of tartar (or baking powder), cocoa powder, and orange zest. Mix well.
Add coconut flour. Mix well, and let it sit for 1-2 minutes.
Pour the mixture into a lightly oiled 8"x8" cake pan.
Bake for 30-35 minutes, or until a toothpick poked near the center comes out clean.
Let it cool before cutting.
(optional) Top with fruit soup!