Plantain Orange Coffee Cake with Cinnamon Swirl & Streusel Topping

A plantain has been ripening on my counter for a few days – hmm – wasn’t sure what to do with it. Just then I saw the orange. Aha! A sumptuous plantain orange indulgence with deep, dark cinnamon swirls! Oh yes! And then I remembered my mother’s coffeecake pan. Make it in three parts: 1) Streusel Topping, 2) Cinnamon Swirl, and 3) Cake Batter. Oh my, it turned out amazing. This is gluten-free, grain-free, Paleo, and low-carb. If you use the zero-sugar sweetener, it’s also diabetic and Candida-friendly. It’s SCD-friendly if you use honey. (Food should be good for every-body.) Healthy coffeecake makes a lovely snack, breakfast, or dessert. I hear music in my taste buds when I eat it. Oh, and it tastes even better with Paleo Caffè Latte. Freeze leftovers (Ha! if there are any…) so you can enjoy it again next week. A food processor is helpful but not required. Yield: a 9-inch spring form pan coffee cake or a 9-inch square pan. Serves 9.

plantain-orange-coffeecake-pan

Hot out of the oven – it smells like orange and cinnamon!

plantain-orange-coffeecake-biteTastes better than I imagined – like a rich Caribbean treat with cinnamon and orange.

Plantain Orange Coffee Cake with Cinnamon Swirl & Streusel Topping

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Ingredients

    Streusel Topping:
  • 1 tablespoon coconut oil, melted briefly in the oven in a bowl
  • 3/4 cup chopped nuts, soaked and toasted, if possible (See All About Nuts)
  • 1 tablespoon sweetener, brown if possible
  • 1 tablespoon almond meal
  • 1/4 teaspoon ground cinnamon
  • A pinch of unprocessed salt
  • Cinnamon Swirl:
  • 1/2 cup coconut oil, melted briefly in the oven in a bowl
  • 1/2 cup sweetener. You can use 1/2 cup Just Like Sugar Table Top natural chicory root sweetener, or 1 ¼ tablespoons PureLo Lo Han Sweetener by Swanson, or 1/3 cup raw honey, or your favorite sweetener. I also really like brown sweetener in this.
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon cardamom
  • Pinch ground cloves
  • Zest of 1 orange
  • 1 orange, peeled, sliced, and seeded
  • 1 teaspoon vanilla
  • Pinch unprocessed salt
  • 1 teaspoon cacao or carob powder, for dark color (optional)
  • CoffeeCake Batter:
  • 1 1/2 cups almond meal
  • 1/2 teaspoon baking soda
  • 1/4 heaping teaspoon unprocessed salt
  • 11/2 tablespoons nutritional yeast
  • 1/4 teaspoon ground nutmeg
  • Coconut butter, 1/2 cup if soft (113 grams if hard) (If mixing by hand, soften it. Place the container in a bowl of warm water or in the oven briefly)
  • 4 large eggs, at room temperature
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon vanilla
  • 1 large plantain (about 240 grams), in chunks (if mixing by hand, mashed)
  • Sweetener, such as 1/2 cup Just Like Sugar Table Top natural chicory root sweetener, or 1 1/4 tablespoons PureLo Lo Han Sweetener by Swanson, or 1/3 cup raw honey, or your favorite sweetener.
  • 2 teaspoons apple cider vinegar

Instructions

    Streusel topping:
  1. Preheat oven to 350°F. Cut a round circle of parchment paper to line the bottom of your pan, or if you’re using a 9x 9 pan, line it so there are handles hanging over each side for easy removal.
  2. Mix the streusel topping in a small bowl. Combine all the ingredients, stir until crumbly, and set aside.
  3. Cinnamon Swirl:
  4. In a small blender or food processor, add all ingredients, and mix until smooth.
  5. Coffeecake batter:
  6. In a food processor or mixing bowl add almond meal, baking soda, salt, nutritional yeast, and nutmeg. Mix well. Add the coconut butter and mix to a thick paste.
  7. Add to the mixture eggs, lemon juice, vanilla, plantain, sweetener, and vinegar. Process well until plantain is liquefied.
  8. Pour batter into baking pan. Dribble the cinnamon swirl on top. Then with a small size spatula, make circular motions into the batter around the pan, to mix it in a bit, so each piece will have some swirly flavor. Sprinkle Streusel Topping and press it in very slightly.
  9. Bake 25 to 35 minutes. Cool in the pan about 15 minutes. Remove from pan to a cutting board. Cut into pieces and serve.

“Cooking is like love. It should be entered into with abandon or not at all.” Harriet Van Horne

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