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Orange Chocolate Heresy

August 24, 2017

 

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!

Ingredients:

  • 2 ripe plantains (the blacker, the better), pureed

  • 2 eggs

  • 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)

 

Directions:

  1. Preheat oven to 350 deg.

  2. Combine plantains, eggs, vanilla extract, honey, and coconut oil in a large bowl.  Mix well.

  3. Add baking soda, cream of tartar (or baking powder), cocoa powder, and orange zest.  Mix well.

  4. Add coconut flour.  Mix well, and let it sit for 1-2 minutes.

  5. Pour the mixture into a lightly oiled 8"x8" cake pan.

  6. Bake for 30-35 minutes, or until a toothpick poked near the center comes out clean.

  7. Let it cool before cutting.

  8. (optional) Top with fruit soup!

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