“Chocolate” Cake

I never, ever, ever thought I would be a professional blogger.

I started my first blog when I was 13. At first, I just shared art, poetry, and short stories (you can still see some of that here). When I took up veganism at the age of 15, I started sharing recipes. And I kept on sharing them as well as my personal experiences  as I was diagnosed with autoimmune disease and took up the AIP at the age of 22. All along, blogging was a fantastic way to combine my interests in web design, art, writing, and cooking. I never imagined very many people would stumble across my little corner of cyberspace. I definitely never imagined that very many people would actually like what they saw. And over the years, I found blogging becoming less and less a priority as things like work and family life intervened. For example, you’ll notice that I haven’t shared many photographs on A Clean Plate. That’s because I was working a full-time night shift for most of this blog’s lifetime!

Getting a job with The Paleo Mom last year changed all that. Sarah is not only a full-time blogger, but she reaches more people than you can shake a stick at, and even before she and I met, even before she knew I existed, she changed my life forever. She saved it. That’s legit, guys. I’ve learned a lot about running a blog and, more importantly, building a community from Sarah, who, as a boss and human being, is everything. She’s smart, compassionate, genuine, understanding, supportive, practical, and funny, and all of that shows in her work. And I knew that if I was going to continue to fill my corner of cyberspace with my favorite recipes and resources, I needed to redefine A Clean Plate’s place in my life. It stopped being a hobby I can jump in and out of when I feel like it the second other autoimmune patients started reading it. I don’t know where you guys came from, but I’m glad you’re here. Because of you, this blog is more of what makes working with Sarah so wonderful: Connecting with other autoimmune patients and having the opportunity to help them reclaim their lives the same way Sarah helped me reclaim mine.

And because building that kind of community takes a lot of time and money, there are a few big steps I’m taking to ensure A Clean Plate’s place in my future. One of them is the occasion for this celebratory “chocolate” cake: A Clean Plate is now an LLC! An LLC, or limited liability company, offers certain legal protections and tax advantages to small business owners, like protecting your personal assets in the event of getting sued, allowing business expenses to be deducted from taxes, and, basically, ensuring that your personal and professional lives are kept separate. With a growing blog that was beginning to generate a little bit more than mere pocket change, I wanted to protect the A Clean Plate name and benefit from some of the tax breaks. The application process was very straightforward through my state department’s website, though Texas’ filing fee was a whopping $300 (fees will vary from state to state). There’s also a $50 annual fee to keep the business registered. If I ever stop paying that fee, A Clean Plate LLC will simply cease to exist and someone else will be able to claim the name for their company. I also had to apply for an EIN from the IRS, which is basically a second SSN so that I can file my business’ taxes separately from my own. I’m sure tax season will be more complicated this year, but I am super excited. So excited, in fact, that I baked. Because even though I don’t ever include baked goods in my diet because of our serious sugar addiction… I’m probably only going to start one business in my life. Why not have a cake to celebrate its birth?

And, I hope my business is half as successful as this cake recipe was. :)

SERVINGS:12pieces PREP:5minutes COOK:30minutes
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Votes: 61
Rating: 3.33
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  1. Preheat the oven to 350F and lightly grease a 9" square pan with coconut oil or any other cooking fat.
  2. Combine all cake ingredients in a blender and process until smooth.
  3. Spread the batter into the cake pan and bake for 25-30 minutes or until a toothpick inserted into center comes out clean.
  4. Combine all ingredients for the frosting in a blender and process until smooth.
  5. Allow the cake to cool before frosting. Store in the fridge.
  1. Preheat the oven to 350F and lightly grease a 9" square pan with coconut oil or any other cooking fat.
  2. Combine all cake ingredients in a blender and process until smooth.
  3. Spread the batter into the cake pan and bake for 25-30 minutes or until a toothpick inserted into center comes out clean.
  4. Combine all ingredients for the frosting in a blender and process until smooth.
  5. Allow the cake to cool before frosting. Store in the fridge.
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  1. says

    Hi – do you have any suggestions on what might be a good substitute for the plantains? We just cannot buy them anywhere in New Zealand :(

    Thank you!

  2. says

    I made this cake last night and could not believe it turned out so much like actual cake! It’s a plantain miracle. I put a photo of mine on my blog. It was really good. Thanks for the great recipe!

  3. Minna says

    Do you think this would work with ripe plantains? Actually I was thinking of using 1 green and 1 ripe plantain. Would that change the texture?
    Thanks for a lovely recipe.

    • says

      It will probably change the texture, flavor, and cooking time – ripe plantains cook faster than green ones. I haven’t tried it though, so I can’t really say for sure.

  4. RJ says

    I tried this recipe over the weekend. If you are craving banana bread, it’s delicious and moist but I was a bit disappointed as I was wanting a chocolate cake. That being said, the recipe calls for green plantains but all that was available were yellow plantains. I’m not certain how much that would affect the end result. Thanks for sharing these recipes.

    • says

      Yellow plantains will result in a very different texture and flavor, much sweeter and softer. Still, I’m glad to hear it’s delicious either way, if different! :)

  5. Kris says

    Absolutely amazing! I can’t wait to try this! What a gift — an eggless, nutless cake!
    Question: I have some green banana flour. Do you have any suggestions on how to use this in place of the two green plaintains?

  6. devona says

    Thanks for this! I have A LOT of AIP recipes, but none for cake. So excited to make this. Do you think I can skip the cream of tartar? I don’t have any. Or can you suggest a replacement (would arrowroot powder work)? If no, do you recommend a brand (Amazon link? affiliate is fine w/ me)? Same for ground mace.
    Congrats on your job w/ Sarah. I also LOVE her!

    • says

      Thank you! Cream of tartar does not have any AIP substitutes, as it is itself a substitute for baking powder. The link in the recipe will take you to the brand I use online.

  7. Skippie says

    Thank you for this recipe Christina :o). The prospect of following the AIP has seemed like just another leg of this impossible, never-ending, never-fun-again health ‘journey’ for me…but this combination of ingredients (basically a salad…come on…right? ;-)) was ACTUALLY GOOD AND I CAN’T BELIEVE IT!!! The frosting made such a huge amount that I have a little pot of “pudding” (which will also now be a go-to idea for treats), and the cake-with-frosting itself is a delightful set of textures and flavors.
    I mean it — I can’t believe that it’s good and I like it and it gives me hope. It just does :-). Thank you!

  8. Philomena says


    I am Philomena from Germany. I have got a question about your recipe. Musst the ingredients for the Frosting be cooled in the freezer cabinet bevor mixed?
    I am note sure If I understand Step 5.
    The Frosting is mixed. Musst it be cooled now and then put on the cake or put the Frosting on the cake and then put everything in the Freezer cabinet?
    I am confused. Please can help me?

    Thank you!


    • says

      Let the cake cool to room temperature before putting the frosting on it. The frosting can be room temperature too. Then, after it’s frosted, store any leftovers it in the refrigerator.

  9. Jolaine says

    I saw your recipe last year and kept it filed in my head for my birthday. Now I’m a few days away from my birthday and excited to try this! If only I had someone to make it for me too ;). Thank you for this!

  10. Martha says

    This cake is great! I am very grateful to be able to enjoy this cake which; unlike other flour based cakes; agrees with my stomach. It is such a blessing to be able to enjoy a piece of chocolate cake after years of going without. Thank you very,very much!

  11. Andrea says

    We made this tonight as a special treat and my 3.5yr old son was super-excited to help put it together and especially to eat it. I would say it was a hit! I would agree with one of your other commentors, the frosting recipe made quite a bit and as I like a thinner layer on cakes, I saved the leftovers and plan to serve it as “pudding” for lunch later this week. Thank you for the great recipe!

    • says

      I’m so glad your family enjoyed it! My philosophy is that it’s definitely better to have too much frosting than not enough. Getting to eat the leftovers was always half the fun of making a cake as a kid! ;)

  12. Leora says

    Hello! I’m so excited to try this for my birthday. A few questions:
    Can you taste the pumpkin puree in this? I really dislike pumpkin puree flavour. Could I used something else, like applesauce?
    Is the cream of tartar and baking soda to mimic baking powder? I have a readymade AIP baking powder which is baking soda and cream of tartar anyway…can I use this? How much?
    Lastly…is mace for the flavour?

    • says

      Mace adds just a little bit of depth. I don’t feel like the pumpkin puree is noticeable. I haven’t tried any substitutions so I can’t say how they would come out. With baking, it’s always best to make the recipes as written for the best results.

  13. Martha says

    I have made this cake several times and it is awesome and delicious. I have pieces cut and frozen so when I am hungry for a treat I have one available that will not affect me negatively. Thank you so much for developing this great “chocolate” cake recipe! I think it is genius!

  14. Kaeli says

    Hi! I’m planning on making this for a friend’s birthday this weekend. I was wondering, does this hold up well in the fridge overnight (either iced or un-iced)? Or can the cake be baked ahead of time, frozen, and then defrosted to ice the day of? Thanks so much for your help!

  15. Sarah Shrewsbury says

    Hi! I am following low Fodmap aip presently for recurrent sibo and ibs. Would this recipe work? Im unsure of the plantains. 1/8avocado is low fodmap, so as long as serving size is modest, that should be ok. Another sweetener would have to be used. I wanted to thank you for your wonderful low fodmap aip ebook. It’s been a great resource for me!

    • says

      Thank you, Sarah! I’m glad you’ve enjoyed the e-book! I think any treat recipe is a risk with FODMAP issues and of course everyone tolerates things differently. If you keep the serving size small it’s possible it will be fine, but I really can’t say for sure.


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