Chocolate and blueberry cake
A vegan cake rich with chocolate flavour, blueberries and a chocolate glaze
Servings: 1 loaf cake
Equipment
- Electric mixer, optional
- 9 x 5 inch loaf pan
- Parchment paper
Ingredients
- 1 1/2 cup (225 grams) all purpose flour
- 1 cup (200 grams) sugar
- 1/3 cup (40 grams) cocoa powder plus 1 tablespoon for coating blueberries
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup (80 mL) vegetable oil
- 1/2 tsp vanilla powder or 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 cup (250 mL) water room temperature
- 1 cup (150 grams) frozen blueberries
- vegetable spray or oil for coating loaf pan
For the glaze
- 1 cup (175 grams) vegan chocolate chips
- 2 tbsp coconut oil
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Grease your loaf pan with a thin layer or spray of vegetable oil and then line it with parchment paper. Set aside.
- In the bowl of a stand mixer whisk together the 1 1/2 cups of flour; 1 cup of sugar; 1/3 cup of cocoa powder; 1 tsp baking soda; 1/2 tsp salt and 1/2 tsp vanilla powder (if that is what you are using). Whisk together to combine well.
- Next add to the flour mixture the 1/3 cup of vegetable oil; 1 tsp white vinegar and 1 cup of room temperature water (and if you are using vanilla extract, add that in now, 1 tsp).
- Using the paddle attachment of your stand mixer, mix all of the ingredients together until well combined.
- Toss your 1 cup frozen blueberries with the 1 tablespoon of reserved cocoa powder until well coated.
- Gently fold the blueberries into your cake batter using a rubber spatula.
- Pour your batter into the prepared loaf pan. Smooth out the top with your rubber spatula.
- Bake your cake in the middle rack of your oven for 55 - 60 minutes or until a toothpick inserted into the center of your cake comes out clean.
- When your cake is ready, allow it to cool for 5 minutes in the loaf pan until transferring it out onto a cooling rack.
- Once your cake is completely cooled, prepare your glaze. Melt the 1 cup vegan chocolate chips, and 2 tbsp coconut oil using a double boiler and once melted and smooth, pour the glaze over the loaf pan.
- Decorate the top of your cake with fresh blueberries if desired.
- Enjoy!
Notes
You can use fresh blueberries in this recipe but you may need to adjust your baking time.
The glaze on this cake is optional; it is perfectly delicious even without the glaze. Alternatively, you can dust your cake with a bit of icing sugar.
This cake keeps well at room temperature for 2 - 3 days. Any longer and your cake should be kept in the refrigerator. This cake also freezes well.