As Halloween approaches, that’s when the scary movies start rolling in… not cool. Me + scary movies = dangerous situation. I once kicked a gentleman in the back of the head at the movie theater when I jumped out of my seat. He was not amused. And now these movies are on TV at the gym; is there no place I can hide…
Worse yet, one of my brothers was cast in Universal’s Halloween Horror Nights. I love my family so much that I fueled myself with liquid courage and entered the terrifying theme park just to see him in action. The Bill & Ted Show was “most excellent” and I was glad to witness my brother in action. Today, however, I am paying for it. This girl needs eight hours of sleep. Three just won’t cut it!
What to do when you’re exhausted? Chill out and eat cake!
- 2 ripe plantains
- 1 1/3c almond milk
- 1/4c coconut oil
- 1T vanilla extract
- 1/3c maple syrup
- 1 1/2T apple cider vinegar
- 1/2c arrowroot starch
- 1/2c coconut flour
- 1T baking powder
- 1T baking soda
- 1/2t salt
- 1t rum (optional)
- 1T cinnamon
- 1/8t stevia
- 2 flax eggs (2T flax meal + 6T water; let gel together 5min)
Preheat oven to 350F. Grease on 10″ round pan or two 8×8″ round (for a layered cake) pans, or a 9×13″ pan.
Blend plantains and liquids. Stir together dry ingredients.
Pour wet ingredients into the dry. Add two flax eggs and combine mixture.
Pour batter into greased pan(s) and bake 25-30min.
Remove pan(s) from oven and let cool before frosting.
Just a heads up, this is not a light and fluffy cake (I don’t do light and fluffy, haha). But this cake is much like a blondie, meaning it’s very dense (hehe, little bit of a pun).
So what’s not to enjoy? A dense yellow cake (that is surprisingly healthy) and smothered in delicious chocolate… seconds, please!?