I started blogging when I was 13. At first, I just shared art, poetry, and short stories. 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 diseases and took up the AIP at the age of 22. All my life, blogging has been 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 and I definitely never imagined that very many people would actually like what they saw. I don’t know where all of you came from, but I’m glad you’re here. Because of you, this blog has become more than a fun little hobby: It’s become a full-time career I’m passionate about, one that affords me the opportunity to connect with other autoimmune patients, share incredible stories of healing, and keep doing creative things. So I wanted to celebrate this blogiversary with an AIP Chocolate Cake! Baking on the autoimmune protocol is a necessarily creative endeavor, but I like to keep things simple. With carob for flavor, plantain, banana, and pumpkin for binding, a few fall seasonings to add some depth, and a creamy banana-avocado frosting, you might be thinking “this cake sounds weird”. But it’s everything you want in a cake: Moist, rich, and decadent with just the faintest banana flavor.
Are you suffering from adrenal fatigue?
Are You Tired and Wired? is one of my favorite books on adrenal fatigue with chronic illness. It’s a comprehensive yet straightforward examination of the factors at work and home that contribute to chronic adrenal dysfunction and the diet, lifestyle adjustments, and emotional reprogramming that can help fix it. A healthcare provider with a focus on women’s health, Marcelle Pick will help you identify what type of adrenal dysfunction you suffer from and provide an easy-to-follow, science-based program to help you restore balance to your life. I found it extremely helpful with my own chronic fatigue!
- 2 medium plantain (green and peeled)
- 1 medium banana (peeled)
- 1/2 cup pumpkin puree
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- 1/4 cup carob powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1 5/8 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon ground mace
- Preheat the oven to 350F and lightly grease a 8" square pan with coconut oil or any other cooking fat.
- Combine all cake ingredients in a high-powered blender and process until smooth.
- Spread the batter into the cake pan and bake for 25-30 minutes or until a toothpick inserted into center comes out clean.
- Combine all ingredients for the frosting in a blender and process until smooth.
- Allow the cake to cool before frosting. Store in the fridge.