Step 1

Grease the interior of a 6-inch round cake pan with cooking spray and then line the interior with a single large sheet of parchment paper so that it completely covers the interior of the cake pan and comes up slightly above the pan. Press and crease the parchment paper as needed so that it sticks closely to the sides of the pan. It is okay that the parchment paper will be wrinkled and uneven around the edges. This is supposed to be a rustic-looking cake so the cake edges will not be perfectly round.

Step 2

Add all ingredients to a blender and blend until smooth. Pour into the prepared cake pan.

Step 3

Preheat your air fryer to 320°F (160°C). Once preheated, add your cake and bake for about 20 minutes. Cake should be puffed up, the batter should not be jiggly or liquidy and the surface should have a caramelized appearance. Baking time can vary depending on your air fryer. If your cake is not done at 20 minutes, cook a few more minutes or until done. The cake will deflate a little as it cools. This cake can also be baked in the oven but we recommend air fryer if you have one. To cook in the oven, preheat oven to 350°F (177°C). Bake for about 45-60 minutes or until cake is puffed up, the batter is no longer jiggly. The cake should still be mostly pale in color and won't be caramelized like the air fryer version. If you want the cake to have a more caramelized surface, you will need to continue to bake the cake for longer (around 10-20 minutes more). The cake will deflate and wrinkle as it cools. I found that the oven version wrinkled more than the air fryer version.

Step 4

Let cake cool completely then put in the fridge to chill for at least 2 hours or overnight. Letting the cake chill will allow the flavors to develop more and the cake will also taste sweeter. Serve the cake as is or you can also add a drizzle of honey or top with fresh fruit. Store leftover cake in an airtight container in the fridge.