Easy Blender Cake

Many of you know that my son Kai LOVES his superheros! This little boy is so cute about how much he loves them! My older son has a very clean room, he likes organization in every aspect of his life. Kai, however, doesn’t. He thrives in chaos and his room represents this. Except in one way… his superheros. He lays them out all in a row in an organized fashion on his pillow when he leaves for the day.

He also made a birthday chart of when their birthdays are. If you remember, Ant-Man had a birthday party earlier this year and I made him a Little Debbie Birthday Cake. Well, this time it was Captain America’s birthday and I didn’t have a lot of time. I needed something easy so I decided to throw all the ingredients into my blender and see if it worked.

IT DID WORK! This Blender Cake is not just EASY, it is DELICIOUS! I had many recipe testers test this Easy Blender Cake and they all were very impressed! One tester mentioned it was extremely moist, but that is what I was aiming for. I wanted an ooey gooey cake.

My son Kai is also a true Ethiopian at heart. He loves coffee! So I used coffee in the cake instead of water, but if you are like me and caffeine free for hormone health, you can use water (or unsweetened almond milk) in the cake batter.

Easy Blender Cake

Maria Emmerich

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Prep Time 8 minutes mins

Cook Time 1 hour hr

Course Dairy Free, Dessert, Vegetarian

Cuisine American

Servings 12

Calories 357

Ingredients

  

0.25x0.5x1x2x3x

CAKE:

• ▢ 1 1/2 cups Natural Sweetener or equivalent natural sweetener
• ▢ 1 cup unsweetened macadamia nut milk
• ▢ 1/2 cup butter melted (or coconut oil if dairy free)
• ▢ 2 large eggs
• ▢ 1 teaspoon pure vanilla
• ▢ 2 cups blanched almond flour
• ▢ 3/4 cup unsweetened cocoa powder
• ▢ 1/4 cup coconut flour
• ▢ 2 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon Redmond Real Salt
• ▢ 1 cup very hot water or coffee

FROSTING:

• ▢ ½ cups Natural Sweetener or equivalent
• ▢ 1/2 cup butter melted (or coconut oil if dairy free)
• ▢ ½ cup cream cheese softened (Kite Hill cream cheese spread if dairy free)
• ▢ 3 tablespoons unsweetened macadamia nut milk or heavy cream
• ▢ ½ cup chopped walnuts or pecans for garnish (optional)

Instructions

 

• Preheat the oven to 350F and grease a bundt pan really well with butter.
• Put the natural sweetener, almond milk, butter, eggs and vanilla into a blender and pulse until well-blended and smooth. Add the almond flour, cocoa powder, coconut flour, baking powder, baking soda and salt. Pour the hot water or coffee over the top (it will start to bubble as it hits the baking powder and soda) and pulse, scraping down the sides of the blender once or twice, until smooth.
• Pour into the prepared pan and bake for 1 hour, or until cracked on top and springy to the touch. Remove from oven and allow to cool for about 10 minutes before turning out onto a wire rack to cool complete before glazing. TIP: To cool, I suggest placing the bundt pan in an ice bath for 10 minutes. This way, the cake won't break or crack when removing it from the pan.
• To make the frosting, combine the sweetener with the melted butter and softened cream cheese. Add the almond milk and stir well to combine. Taste and adjust sweetness to your liking.
• Drizzle over cooled cake.

Nutrition

Calories: 357 | Fat: 33g | Protein: 8g | Carbohydrates: 8g | Fiber: 4g | P:E Ratio: 0.2

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