Let's get started on a sweet note, now shall we... with our spongy plantain flour marble cake.

Oh!NG Plantain flour chocolate marble cake


  • Plantain flour by Oh!NG, 120g
  • Vegetable oil, 30g - olive oil, sunflower seed oil, avocado oil etc.
  • Peanut butter, 30g (optional)
  • Ripe bananas, 3 fingers (optional, can replace Eggs for Vegan option)
  • Plain yoghurt, 50g (optional)
  • Milk – dairy or legume milk drink, 30g- 50g
  • Pinch of salt & nutmeg
  • Baking powder, 4g, and /or Bicarbonate of Soda, 4g
  • Two whole eggs (optional)
  • Cocoa powder, 30g
  • Vanilla Essence, 1 table spoon
  • Sugar, 10g (optional)
  • Dark Chocolate, 30g


  1. Mix all dry ingredients - plantain flour, salt, nutmeg, baking powder, sugar, and/or bicarbonate of soda – except the Cocoa powder.
  1. If using bananas, mash them and mix with milk, vegetable oil, vanilla essence. If non-vegan, add the eggs and yoghurt also. Whisk the mixture together thoroughly until you have a nice creamy mix.
  1. Add the dry ingredients into the wet ingredients and mix thoroughly till you have a fine batter. Depending on how moist you want your cake, you can add a little more milk to have a flowing but thick batter.
  1. Divide your batter into two portions. In one of them, add the cocoa powder and mix thoroughly.
  1. Prepare your baking tin - grease or line with parchment paper. Also, preheat your oven heat at 180 degrees for about 8 mins.
  1. Pour the two batters in the baking tin intermittently and then use a table knife to swirl through right in the middle once for a lovely swirl like pattern. Be careful not to mix the batter up.


  1. Put in the oven and bake at 180 degrees for about 40 - 50 mins until the cake is set. Let the cake cool.
  1. Melt your dark chocolate bar and spread over the cake.
  1. Refrigerate the cake to set the chocolate topping.
  1. Serve and enjoy.