Chocolate Blender Cake

A metal fork cuts into a double-layer chocolate cake with a thick layer of chocolate frosting.

5 from 1 vote

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: 8 large slices

Calories: 536kcal

Author: Kelly

Cost: $0.88 per slice

This chocolate cake is made completely in the blender. Blend the frosting first, then the batter. No need for multiple bowls. Just blend, pour, and bake.

Print Recipe

US Imperial (Cups) - Metric (Grams)

Equipment

Powerful blender (such as Blendtec, Ninja, or Vitamix)
1 7- or 8-inch round cake pan (lined with parchment paper)

Ingredients

Blender Chocolate Frosting

4 to 5 tbsp milk of your choice (I use Homemade Soy Milk)
1 tsp vanilla extract
⅛ tsp salt (*omit if using salted butter)
2 cups powdered sugar (aka confectioners' sugar or icing sugar)
⅔ cup cocoa powder
½ cup butter, softened (I use Earth Balance Buttery Sticks)

Blender Chocolate Cake

1 cup yogurt (I use Homemade Cashew Soy Yogurt; see Note 1)
1½ cups all-purpose flour
¼ cup unsweetened cocoa powder (see Note 2)
1 cup sugar
½ tsp table salt or 3/4 tsp kosher salt
1 tsp baking soda
½ tsp baking powder
½ cup margarine, melted (I use Becel Plant-Based Brick)
2 tsp vanilla extract

Instructions

Frosting

I recommend making the frosting first, so you can reuse the blender again when you make the cake batter.
Place all the frosting ingredients into the blender, in the order listed.
Secure the lid and turn on the blender, gradually increasing the speed to the highest speed.
Blend for 30–45 seconds, using the tamper to push the ingredients into the blades.
Cover the frosting with plastic wrap and put it in the fridge to firm up while you bake the cake.

Cake

Preheat the oven to 350 °F (175 °C).
To the same blender that you made the frosting, add the cake ingredients in the order listed.
Blend on medium speed for 10 seconds. Stop the blender, scrape down the sides, then blend again for an additional 5 seconds.
Pour batter into a baking pan lined with parchment paper (see Note 3).
Bake in preheated oven for 45–50 minutes, or until a thermometer inserted into the center of the cake reaches 210 °F (100 °C).
Let the cake cool completely before frosting, otherwise the frosting will slide right off.

Notes

In place of the yogurt, you can use the following substitutions:
- 3/4 cup Soy Milk + 1 tbsp vinegar
- 1 cup applesauce or other fruit puree (just note that if you use banana, your cake might end up tasting like bananas too)
- If your yogurt is on the thicker side, substitute up to half of it with milk (I use Soy Milk) to make blending easier.
For a richer taste, roughly chop up a 3.5oz (100g) semi-sweet chocolate bar and mix it into the batter.

Nutrition