Chocolate chip cookie cake with hot fudge sauce. This recipe is super easy to make. A warm, rich chocolate explosion for any occasion. No gluten. No grains. No dairy. No eggs. Making this the perfect cake for everyone to enjoy.
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:one 8inch cake 1x
2–3 yellow-green plantains, after being peeled (342g or 12oz)
3 tablespoons coconut flour
1/4 teaspoon baking soda
3 tablespoons maple syrup (2 1/4oz)
1/4 cup coconut oil, liquid (2oz)
1/3 cup chocolate chips
2 teaspoons vanilla extract
Hot fudge sauce:
2 tablespoons raw cacao powder
1 tablespoon coconut butter
1 tablespoon coconut oil
1 teaspoon monk fruit or few drops of stevia
Preheat oven to 350 degrees.
Peel plantain and chop.
Place chopped plantain into Vitamix blender.
Add in coconut flour, baking soda, maple syrup, coconut oil and vanilla into blender.
Blend all ingredients until smooth.
Hand stir in chocolate chips.
Grease 8 inch baking dish with coconut oil.
Pour cake batter into baking dish.
Bake for 20 minutes.
Remove from oven and let cool while make hot fudge sauce.
In a small bowl place all hot fudge sauce ingredients and stir.
*To make warm heat lightly the coconut oil and butter in microwave.