Single serving chocolate cake with a 2 ingredient raspberry coconut butter frosting. The perfect Valentine’s day dessert for one. A healthy and easy gluten-free grain-free dairy-free cake that is made from plantains.
Prep Time:5 minutes
Cook Time:16 minutes
Total Time:21 minutes
mini chocolate cake
1/2 plantain (50g after being peeled)
1 whole egg
2 tablespoons cocoa powder
1/4 teaspoon baking powder
pinch sea salt (optional)
1/2 tablespoon coconut oil, solid
1/2 tablespoon applesauce
1 teaspoon vanilla (optional)
few drops stevia (optional)
small handful of fresh raspberries
1 tablespoon coconut butter
Preheat oven to 350 degrees.
Place plantain, egg, cocoa, baking powder, salt, applesauce and coconut oil into a blender.
Pour batter into a greased mini bundt cake pan.
Bake for 15-20 minutes.
Remove from pan once done and allow to cool as you make the frosting.
To make frosting
In a small bowl place the raspberries and mash them into the coconut butter.