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4 from 5 votes

Kai Pola: Gluten-Free Plantain Cake

Indian cake from Kerala is so delicious; this #kaipolarecipe will be an instant favorite recipe!
Prep Time10 mins
Cook Time25 mins
Course: Dessert
Cuisine: Indian, Kerala
Servings: 9 people
Calories: 269kcal



  • Preheat oven to 350 F. Grease a 9x9" square baking dish.
  • Peel plantain and cut into small pieces.
  • Heat oil in a skillet. Add plantain pieces. Fry plantain pieces until golden brown. Drain on paper towels. Leave to cool for a few minutes.
  • In a small skillet, heat ghee. Fry cashews and raisins until nuts are golden brown. Remove.
  • In a large bowl, beat eggs, sugar and cardamom.
  • Add plantains, nuts and raisins and mix well. Make sure all the plantain is well coated with the egg mixture.
  • Transfer to prepared baking dish.
  • Bake for 25 minutes until set.



  • Plantains should be very ripe with the skin at least 50% black, unless you prefer a more dense cake then feel free to use plantains that are a bit less ripe.
  • Although baking is often used in modern versions, traditionally it is often steamed or cooked like a pancake (dosa-like) in the more egg rich versions.
  • This cake is often enjoyed as an Iftar (meal to breakfast) snack during Ramadan. 


Calories: 269kcal | Carbohydrates: 28g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 31mg | Potassium: 364mg | Fiber: 2g | Sugar: 16g | Vitamin A: 778IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 1mg
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