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.
Keep your household clean, too!
I may make my living as a food blogger, but my health-consciousness actually began long before I started cooking. Growing up with a sensitive nose and skin that would break out into a rash at the slightest provocation, I’ve been making my own cosmetics and cleaning products since high school. I hoped that avoiding these environmental toxins would not only improve my health, but be better for the environment and save me some money compared to buying high-end non-toxic products at a health-foods store. Whatever your reasons, making your own household products is easier than you might think. My e-book A Clean Space has all the tips, tricks, and recipes you need to get started–and it’s only $6.99!
- 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.