3-Ingredient Sweet Plantain Cake

3-Ingredient Sweet Plantain Cake

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The plantain obsession is real.

I must sound like your friend who just joined CrossFit, because I won’t shut up about plantains lately.

After posting my highly successful plantain patty recipe (seriously, y’all love those patties as much as I do), I knew I needed to do more with plantains, so I came up with a coconut chapo plantain juice and this amazing 3-ingredient sweet plantain cake.

Only 3 ingredients, you ask? Yes, of course, because I’m all about making recipes as simplistic as possible!

This recipe is the catalyst that piqued my interest in baking with plantains. Before my grain-free days, I used to fancy myself a budding baker (now, I’m a clearly better cook). Still, baking is often a good stress-reliever for me, so I’ve missed feeling competent enough to whip up my own cake or muffin recipes. Paleo baking is considerably harder than traditional baking for me.

3-Ingredient Sweet Plantain Cake | DoYouEvenPaleo.net

Armed with my favorite food (plantains, duh) I’m sure I can come up with some epic baked goods that aren’t full of nut flours and starches. In fact, this recipe is totally flourless. Man, just talking about baking with plantains gets me all excited!

I originally created this plantain cake as a quick post-workout option for myself. I didn’t attempt to sweeten the cake more or change the texture, because I wanted the ingredients to remain basic: starchy carbs (plantain) and protein (egg). After making it the first time, I was pleased that my creation tasted great on its own.

3-Ingredient Sweet Plantain Cake | DoYouEvenPaleo.net

However…you can definitely kick the sweetness up a notch by topping with some whipped coconut cream, fresh fruit, and/or a drizzle of honey. You know, if you’re so inclined.

How’s that for versatile? Snack cake or dessert cake.

And I’m sure you could come up with some other fancy variations. Top it with crumbled bacon, a fried egg, and maple syrup for a breakfast or brunch. Oooh, I like that idea. Okay. Stealing my own idea here. Time to schedule a weekend brunch with friends!

It’s important to note that the more ripe the plantains are, the sweeter the cake will be. The first time I made this, I used brown plantains. The result was a denser, but sweeter cake. With yellow plantains, the cake had a lighter consistency (like in the photos), but wasn’t as sweet. Do what you want for the results you want!

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3-Ingredient Sweet Plantain Cake

  • Author: Chelsea at DoYouEvenPaleo.net
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


This unsweetened 3 ingredient plantain cakes has a wonderful texture and milk flavor. Pair it with coconut cream, honey, and fresh berries for a light treat!



  • 3 large ripe yellow plantains (~3 cups pureed plantain – the more ripe, the better!)
  • 6 eggs
  • 1 tsp baking soda


  1. Preheat oven to 375 degrees.
  2. Peel plantains. Combine all ingredients in a blender or large food processor and blend until smooth.
  3. Pour into well-seasoned and oiled 12-inch cast iron pan (or 9 inch round cake pan) and bake for 30 minutes.


  • Serving Size: 1 slice

Keywords: 3 ingredient plantain cake


3-Ingredient Sweet Plantain Cake | DoYouEvenPaleo.net - this snack cake is nut free, gluten free, sugar free, and paleo. It sports an excellent cake texture despite being flourless!


I'm Chelsea, the author behind Do You Even Paleo! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand. My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!

26 thoughts to “3-Ingredient Sweet Plantain Cake”

    1. You’re welcome to try it without. However, the baking soda provides the fluffiness that makes this a cake-like texture. It might turn out flat otherwise.

    2. I tried adding diced fresh cherries to it once and it was a perfect flavor combination! Of course, it was still a ripe plantain base.

    1. Hi Iris! If you use overripe plantains (turning brown), I found that’s it’s sweet enough in its own, and if I want it sweeter I simply drizzle the finished cake in honey. Granted, I can’t handle anything too sweet. You could add honey to sweeten it, but I don’t know how that would affect the baking time/texture. I’ve made this cake as a “gingerbread” cake here: https://www.doyouevenpaleo.net/gingerbread-plantain-cake-maple-cashew-frosting/ and you could maybe sub honey for the molasses. But, like I said, I haven’t done that before so I’m not sure what the end result would be.

  1. Hi, I’m vegan and just wondering if I can sub the eggs with ground chia…? If so, how many tps of chia would you recommend. Do I mix the ground chia with water and add to the plantain puree. Do you add the baking soda directly to the plantain puree too? Please assist.

    I tried it with 5 tsp of ‘chia’ egg, mixed with 3 tbsp of water/baking soda and it came out flat and soggy…but tasted delicious….but not the traditional cake texture at all!

    1. Hi Sara! I’m sorry I can’t be more help to you, but I’ve never made this recipe with anything but eggs. I have no experience using chia as a replacement so I can’t offer any tips.

    2. This is FABULOUS! I make it several times a week. Shared it widely with friends and family. BRILLIANT!

      Notes: I grease the pan with unrefined coconut oil , usually cut the recipe down by one third to make a personal sized treat, and I add brown sugar, white sugar, cinnamon , and fresh coconut from the freezer. ( I always keep fresh coconut I scraped out myself on hand in the freezer for such occasions!) I find this especially useful when I have a single very old very black even sometimes moldy Plaintain on hand that I need to get rid of.
      One day I’ll experiment with making a coconut cream nondairy whipped topping.

      I’m wondering if you can do this recipe with something besides plantains… Like some kind of berry or mango or prickly pear…..or even Caribbean pumpkin or zucchini? I don’t know enough about baking to know what sweet fruits/veggies would behave properly with eggs in this recipe… Suggestions welcomed!

      1. Pumpkin, sweet potato, or other hardy root vegetable may work! I don’t see berries or fruit working well for this recipe because the starch in the plantains is what makes this work!

    3. I was wondering the same thing. But the thing about flax/chia eggs is that they are for glominess. This recipe doesn’t need that because of the plantains. It needs the floofiness and richness of eggs. So I added 2 C of cashews for richness (and a slightly nutty texture) and 1 C unsweetened cocoa powder (because it is an acid which together with an alkali like baking soda acts to make things rise) and I upped the baking soda to 1.5 t and it all worked perfectly! If you want a chocolate cake, that is 🙂

  2. Just made it! Love, love, love 🙂 My plantains were so ripe, they were black (on the outside, but perfect on the inside). I just wanted to note, that it’s more like a souffle ( a dense souffle), rather than a cake. But delish! Thank you for the recipe. Next time I will bake it in a smaller pan (10 inch), so it’s a little higher 🙂

    1. Yes, you can freeze plantians (just like freezing bananas)! You can double or triple this recipe to make it for a crowd – I’d probably triple it and bake it in a 9×13 cake pan if I were hoping to feed 20 or so people. Hope that helps!

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