Raspberry & Choc Blender Cakes

Raspberry & Choc Blender Cakes

These blender cakes are perfect for meal prep, make ahead in cake tins or muffin moulds and store in the fridge for a few days (we guarantee they won’t last that long) ready for lunchboxes and snacks.

A great idea to make with the kids. You can mix up the toppings with different fruit or leave off the choc if you want them a little ‘nicer’.
Another option is to bake them in little dishes and serve hot for dessert with a scoop of ice-cream, some cream or yoghurt. Created by Chef Tom Walton

Makes 3 small 10cm cakes,
1 large 24cm cake or 5 muffins
Total Time 40 Minutes
Difficulty Easy
Container Low-Profile 2.0-litre Container


  • 2 Free range eggs
  • 2 medium, ripe bananas
  • 2 tbsp maple syrup
  • 1/3 cup nut butter
  • 1 cup nut milk
  • 1 ½ cup rolled oats
  • 2 tsp baking powder
  • 1 punnet fresh or frozen raspberries
  • 80g dark chocolate, roughly chopped
  • Natural yoghurt to serve, if desired


  1. Preheat an oven to 190C.
  2. In a the Jug of the Vitamix Accent blender, combine the egg, banana, nut butter, honey, milk, oats, baking powder and blend to a smooth batter.
  3. Pour this between your prepared cake tins or muffin moulds and top with the raspberries and chocolate.
  4. Bake for approx. 20 minutes, depending on your oven, until a skewer or small knife comes out clean.
  5. Allow to cool for 20 minutes then remove from the cake tin.

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