These were supposed to be doughnuts but I forgot I never bought that donut pan that's been on my to do list forever. It's actually a mini donut pan.
No matter! I really just needed something chocolate and have been watching a pile of plantains slowly over ripen on my counter so it seemed like everything would work out, doughnut pan or no. I'll be doubling the recipe and using it for a layer cake in the future.
These are mostly about chocolate and I've noticed it's important for me to keep my insulin from spiking too much so the honey is low. When I go sweets crazy (holiday season, ahem!) I notice my inflammation levels are higher. Keeping the sugar low but adding things like chocolate or cinnamon, ingredients that I already associate with dessert helps make what I'm eating taste sweeter. That said, increase to 1 third or half cup if you need that sugar. Also, substitute carob powder for chocolate powder to keep it AIP.
Makes one 8 inch cake.
Simple Chocolate Cake
1/4 cup dark chocolate powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 cup cassava flour
3/4 cup coconut butter
2 tablespoons coconut oil
1 green plantain, peeled and chopped
1/4 cup honey
1/4 cup apple cider vinegar
1 tablespoon gelatin
2 tablespoons boiling water
Heat oven to 350. Grease one 8 inch cake tin and set aside.
In a bowl, whisk together cocoa powder, baking soda, salt, cinnamon and cassava flour. Set aside.
In a food processor, fitted with S blade, process coconut oil, coconut butter, plantain, honey and apple cider vinegar until very smooth, about 4 minutes.
In a small bowl, whisk gelatin and boiling water. Add to food processor and run 2 minutes. Add dry ingredients, process 3 minutes.
Pour batter into prepared cake tin and bake 30 minutes. Remove from oven and cool completely.