4 Tbsp. coconut milk
1 Tbsp. coconut oil
1/2 C. coconut palm sugar
2 Tbsp. unsweetened cocoa powder
1 1/4 C. almond flour
1/4 C. finely shredded unsweetened coconut
Dash of cinnamon and nutmeg
Pinch of sea salt
3/4 tsp. baking powder
1 pear sliced (no seeds)
Heat oven to 350 degrees F/ 175 degrees C.
Line a round or square cake pan with parchment paper or rub some coconut oil all over the surface of the pan. Get into the corners!
In a blender combine coconut milk, eggs and oil. Whip for 30 seconds.
Add sugar, cocoa, almond flour, shredded coconut, cinnamon, nutmeg, salt and baking powder. Whip for another 30 seconds. Use a rubber spatula to scrape down the sides.
Pour batter into the prepared pan.
Top with your pear slices. (I only used part of the pear-I ate the rest. Sue me.)
Bake 15-25 minutes or until the cake rebounds when touched. (kinda like a foam ball)
Cool and slice or eat it hot. Dig in!!
P.S. We need to hear from you, our readers how this blender cake goes! Send us pics or just write a bit about your experience.