This rich dark chocolate cake is easy enough for weeknight treats, but elegant enough for entertaining! Totally flourless, gluten-free, dairy-free, and nut-free, it’s a great option for those with allergies!
- 2 ripe plantains, peeled and chopped
- 1/4 cup of coconut oil, melted
- 1/4 cup raw honey
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp vanilla extract
- 2 eggs
- 1/2 cup dark chocolate chips
- Preheat oven to 350º F. Place clean but well seasoned cast iron skillet in oven to preheat. (Grease with a little coconut oil if your pan isn’t well seasoned.)
- Melt or soften the coconut oil just until it is mostly liquid.
- Add ingredients (except chocolate chips) – plantains, coconut oil, honey, cocoa powder, baking soda, sea salt, vanilla, eggs – to a blender or food processor.
- Blend until smooth, using a spoon to scrape it down if needed. Make sure you don’t have any plantain chunks left!
- Pour half the brownie batter into the skillet, then sprinkle 1/2 the dark chocolate chips. Cover with the remaining batter and top with the remaining chocolate chips. (You can also fold the chocolate into the batter if you don’t mind that most of them will sink straight to the bottom.)
- Bake for approximately 35 minutes, or until toothpick comes out clean. If you like a firmer texture, cook for about 40 minutes.
- Remove from oven, add a few decorative chips to the top, and let cool for 5 minutes before diving in.
Need more protein or less sugar? Add 1/4 cup hemp seeds and reduce the chocolate chips to 1/4th cup.
- Category: Dessert
- Method: Bake