Healthy “5-Minute” Blender Cake
A naturally sweet, fluffy cake made with pantry staples—no mixer, no fuss. Great for breakfast, snack, or a light dessert.
⏱️ Time
Prep: 5 minutes
Bake: 20–25 minutes
Total: ~30 minutes
🍽️ Serves
6–8 slices
🧺 Ingredients
2 ripe bananas (or ½ cup applesauce)
2 large eggs
¼ cup honey or maple syrup
¼ cup olive oil or melted coconut oil
1 cup rolled oats
½ cup almond flour (or regular flour)
1 tsp baking powder
½ tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon
Pinch of salt
Optional Add-Ins
Dark chocolate chips
Chopped nuts
Blueberries or grated apple
👩🍳 Instructions
Preheat oven
Set oven to 350°F (175°C).
Grease or line an 8-inch round or square pan.
Blend
Add all ingredients to a blender.
Blend until smooth and creamy (about 30–45 seconds).
Pour
Pour batter into prepared pan.
Sprinkle add-ins on top if using.
Bake
Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean.
Cool & serve
Let cool 10 minutes before slicing.
🍓 Serving Ideas
Dust with powdered coconut sugar
Top with Greek yogurt & berries
Drizzle with almond butter
Serve warm with a little honey
❓ Q & A
Q: Is it really 5 minutes?
A: The prep is! Blending takes about 5 minutes—baking does the rest.
Q: Can I make this vegan?
A: Yes. Replace eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water). Texture will be slightly denser.
Q: Can I make it gluten-free?
A: It already is if you use certified gluten-free oats and almond flour.
Q: Can I reduce the sweetener?
A: Definitely. If bananas are very ripe, reduce honey/maple syrup to 2 tbsp or omit entirely.
Q: Can I microwave this?
A: Yes!
Pour batter into a microwave-safe dish
Microwave 2½–3½ minutes, checking doneness
Q: How should I store it?
A:
Room temp: 1 day
Fridge: up to 4 days
Freezer: up to 2 months (wrap slices individually)
Q: Can I add protein?
A: Yes! Add 1 scoop vanilla protein powder and 2–3 tbsp milk to balance moisture.
