Sweet Plantain Mini Cakes

Sweet Plantain Mini Cakes

After reintroducing plantains into my diet, I was so excited to experiment with sweet plantain recipes. These delicious and moist AIP/Paleo plantain mini cakes are not too sweet and make a wonderful grain-free, nut-free, and egg-free treat.

I typically enjoy these plantain mini-cakes as either a healthy dessert or afternoon snack, but they can also make a filling and wholesome breakfast.


  • I use 6 oz. ramekins for this recipe. If you don’t have any ramekins, you can substitute a muffin pan to create the mini cakes.

Sweet Plantain Mini Cakes

: 6 mini cakes in ramekins (6 oz.) or muffin pan
: 15 min
: 45 min
: 60 min
5 from 1 review

These delicious AIP/Paleo plantain mini cakes are grain-free, nut-free, and egg-free treats. They are a perfect dessert that isn't too sweet or they can be enjoyed as a filling breakfast. Diet Type: SFED, AIP, Paleo


  • Dry
  • 3/4 cups cassava flour
  • 1/3 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

  • Wet
  • 2 plantains, very ripe
  • 1/3 cup coconut oil
  • 1/3 cup coconut yogurt (or preferred dairy-free yogurt)
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract (optional)
  • 4 tbsp coconut milk (or preferred dairy-free milk)
  • 1 tsp apple cider vinegar

  • Gelatin Egg
  • 1 tbsp unflavored gelatin
  • 1 tbsp lukewarm water
  • 2 tbsp hot water
  • Step 1 Preheat the oven to 400°F. Heat up water for the gelatin egg.
  • Step 2 In a small bowl, combine the dry ingredients.
  • Step 3 Peel and mash ripe plantains until fairly smooth.
  • Step 4 In a medium bowl, combine the plantains with the rest of the wet ingredients.
  • Step 5 Add the dry ingredients to the wet ingredients and fully combine.
  • Step 6 Next, make the gelatin egg by pouring 1 tbsp lukewarm water in a small cup and sprinkling the gelatin on top. Combine the water and gelatin into a paste. Add 2 tbsp of hot water to the gelatin mixture and whisk vigorously until the gelatin is dissolved.
  • Step 7 Fold the gelatin egg mixture into the batter until fully combined. Be sure to not overmix.
  • Step 8 Evenly distribute the batter into the ramekins placed on a baking sheet or into a lined muffin pan. Top each mini cake with a thin slice of plantain for decoration if desired.
  • Step 9 Place the baking sheet with ramekins or muffin pan into the oven. Bake for 40-50 minutes. Check around 35 minutes, testing with a toothpick.
  • Step 10 Once done, remove from the oven and let cool for at least 15 minutes to set.

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5 thoughts on “Sweet Plantain Mini Cakes”

    • Hi Rachel, I haven’t tried eggs so I can’t speak from personal experience but I think it should work just fine. I would try replacing the gelatin egg with one egg and let me know how it works for you.

  • Hi,
    I only have one ripe plantain around. Should I half the recipe or can I substitute squash or pumpkin (the 2 other things I have around at this moment). thx!

    • Hi Tara, I would recommend avoiding squash or pumpkin since it might add too much moisture compared to a ripe plantain. Instead, I would try out a banana instead if you have one available to you. Let me know how the recipe works out for you!

  • It tastes like yellow cake! These lil’ cakes are so good. I def wouldn’t recommend them as a breakfast, but as a sweet treat to celebrate some sort of occasion. I used a very black and mushy plantain and one that had just started turning mainly black from yellow. The tops got a wee bit burnt at the 40min mark so I’ll need to keep a closer eye on them in the future since sweet plantains can burn so quickly. I’m excited to make this again for a birthday of some sort and maybe even create a topping for them.

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