Easy Kiwi Blender Cake
This kiwi cake only requires 6 staple ingredients and preps right in your blender. It's refreshing, delicious and a unique dessert!
Equipment
- blender or mini food processor
- small mixing bowl
Ingredients
- 2 small kiwis,, peeled + sliced
- 2 eggs
- 2/3 cup (133.33 g) sugar
- 1/3 cup (78.86 ml) olive oil
- 2 tsp vanilla extract
- 1 cup (125 g) flour,, sifted
- 1 tsp baking powder
- pinch salt
Optional Icing:
- 1 cup (120 g) powdered sugar
- 2 tbs milk
- 1/4 tsp vanilla extract
- Garnish with sliced kiwi
Instructions
- Preheat oven to 350℉. Line an 8 inch cake pan with parchment paper.
- In a blender, add in the kiwis, eggs, sugar, olive oil, vanilla and pulse together for a few seconds until smooth. Transfer mixture into a medium bowl and sift in the flour half a cup at a time, baking powder, salt and mix until combined but DO NOT OVERMIX. Next, pour the mixture into the cake pan and bake for 30-35 minutes or until golden brown and a toothpick comes out clean. Allow to set in the pan for 15 minutes and then transfer to a wire rack to cool completely.
Optional Icing:
- In a small bowl, add in the powdered sugar, milk, vanilla and mix until combined. Adjust consistency if needed with more milk or powdered sugar. Drizzle on the top of your cake followed by some slices of kiwi.
Notes
You may also like this Whole Lemon Blender Cake
- Store leftovers in an airtight container in the fridge.
- Nutritional Information does not include icing.
- Use any granulated sugar of your choosing.
- You may also use a hand immersion blender instead of a blender or mini food processor for the kiwi blend part.
- Instead of olive oil, you can use any neutral oil like coconut oil, avocado oil or melted butter.
Calories: 255kcal, Carbohydrates: 23g, Protein: 5g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 70mg, Potassium: 62mg, Fiber: 2g, Sugar: 19g, Vitamin A: 79IU, Vitamin C: 17mg, Calcium: 73mg, Iron: 1mg
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