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Flourless Sweet Plantain Cake with Whipped Cinnamon Coconut Cream

So I promised I would have this recipe up I think like two weeks ago, whoops..

Well, here it is now!! Better late than never!



Mmmm..I need to make this again soon!!

This recipe is so simple to make. That’s usually the theme of most of the recipes I post.

The cake could be enjoyed alone without the coconut cream but trust me, you will want to make the cream to go on top! Plus, if you make extra of the cream, it makes for a great healthy fruit dip, Pineapple chunks is my favorite with this. It provides a lot of good quality fat to make it a more balanced snack when enjoyed with fruit. Fruit by itself can disrupt blood sugar levels if you’re not careful.

If you’re an athlete, this would make for an AWESOME post workout snack providing you with the starchy carbohydrates you need to refuel your muscles after a hard workout as well as a decent amount of protein. If you are interested in what I suggest for post workout fuel, I have an old blog post on that over here.

As a nursing mom, I personally love this as an afternoon snack that packs in more carbs throughout my day. My baby needs all the good carbs for healthy brain development and the plantains in this recipe provide me with a significant amount.

The whipped coconut cream is made from full fat coconut milk which yes, is high in fat, but I really hope you are over that whole myth now that fat is bad for you and will make you fat. The saturated fat in full fat canned coconut milk is made up of a medium chain triglyceride called lauric acid. Unlike other fats that are digested slowly, medium chain triglycerides are digested and absorbed quickly making them easily available for energy. Who doesn’t want a little energy in the middle of the day? This is another reason this would make for a great afternoon snack or an alternative to your usual breakfast to get your day going!

I found the original recipe for this over at and modified it just slightly to add a couple different flavors.

Here is the recipe below, Enjoy!

Flourless Sweet Plantain Cake, with Whipped Cinnamon Coconut Cream

For the Cake:

  • 3 plantains, ripe ..they should look really black and disgusting like this


  • 6 eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  1. Mash your plantains with a fork or place in a blender and blend until smooth
  2. In a mixing bowl mix in your eggs and spices to the plantains
  3. Grease a 9″ round cake pan with coconut oil and pour the batter into it
  4. Bake at 375 for approximately 30 minutes or until the middle is cooked through

For the Coconut Cream:


  • 1 can full fat coconut milk (the brand I use and have found to work the best is this one below, but there are definitely others you can use as well. This brand just seems to have more cream that rises to the top in the can than others I have used)


  • Ground Cinnamon to taste
  • Pure Organic Maple Syrup or Honey to taste


  • Place your canned coconut milk in the fridge for a full day. This will allow the thick fattier part of the milk to rise to the top. If you cut open a coconut, the thick white part that lines the inside edges is where this cream comes from. It’s the meat of the coconut.
  • After you’ve let your coconut milk sit in the fridge for a day or so, open up the can and the cream should have risen to the top, and will be nice and thick and look like this..

coconut milk sour cream-3

Photo Credit:

  • Scoop out all of the thick coconut cream into a mixing bowl or kitchen aid mixer and whisk until blended well and the texture resembles whipped cream.
  • While continuing to whisk slowly add in your sweetener of choice and ground cinnamon, tasting as you go until you reach your desired sweetness
  • Store in the fridge for up to a week. The whipped cream will get a little thicker after sitting in the fridge.

Serve your cake nice and warm topped with a dollop of cooled cinnamon coconut cream on top!! Be careful not to eat the whole cake in one sitting. This could easily happen, but shouldn’t. Not only will you have eaten too much, but you will be sad because there won’t be any to eat the next day.


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