Ingredients
- Coconut oil and arrowroot flour, to prepare the cake pan
- Riped plantains
- Egg
- Coconut oil
- Salt
- Vanilla extract
- Baking soda
- Apple cider vinegar
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Method
- Preheat the oven to 350 degrees. Grease a 9" round cake pan with coconut oil, then add a spoonful of arrowroot flour.
- Tap the cake pan so that the arrowroot flour coats the bottom and sides of the pan, for easy cake removal after baking.
- Place all remaining ingredients, except the baking soda and vinegar, in a high-powered blender.
- Blend until a smooth batter forms. Add the baking soda and vinegar, which is the leavening agent.
- Blend briefly, just to combine, then pour the batter in to the prepared pan.
- Bake for about 25-30 minutes, until a toothpick comes out of the cake moist but without crumbs. It is better to underbake rather than overbake.
- To serve, enjoy at warm or at room temperature, spread with ghee. Alternatively, let cool and serve with coconut whipped cream and fresh berries.