Chocolate Berry Coconut Pudding Cake

Instructions

1. Blend the bananas

   Place the ripe bananas into a high-speed blender and process until completely smooth and creamy.

2. Whip the eggs

   Add the eggs to the blender and blend on medium-high speed until pale, frothy, and nearly doubled in volume.

3. Combine the remaining ingredients

   Pour in the coconut milk, then add the cocoa powder, stevia sweetener, and sugar-free vanilla extract. Pulse or blend on low for a few seconds just until the batter is homogeneous.

4. Pour & add the berries

   Pour the smooth batter into a parchment-lined 19 cm cake pan with high edges. (Optional) Gently scatter the raspberries and blueberries on top, letting some sink naturally into the batter for juicy pockets of fruit.

5. Bake the cake

   Place the pan in a preheated oven at 180°C and bake for 45–50 minutes, until the top is set and the center has a slight wobble without being liquid.

6. Chill and serve

   Let the cake cool completely at room temperature, then transfer to the refrigerator for at least 4 hours (or overnight) to firm up into a rich, fudge-like pudding texture. Slice, serve chilled, and enjoy!