Plantain chocolate chip cookie cake. Gluten-free. Grain-free. Egg-free.
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
Ingredients
Scale
- 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
topping
- 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
Instructions
- 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.
- Add in enough sweetness to taste.
- Cover cookie cake with hot fudge sauce.
- Slice and enjoy.
Nutrition
- Serving Size: makes 8 slices