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Chocolate and blueberry cake

A vegan cake rich with chocolate flavour, blueberries and a chocolate glaze
Prep Time10 mins
Cook Time55 mins
Resting Time5 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate and blueberry cake, Greek lenten recipes, greek vegan desserts, Vegan chocolate cake
Servings: 1 loaf cake
Author: Mia Kouppa

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 flour, sugar, cocoa powder (1/3 cup only), baking soda, salt and vanilla powder (if that is what you are using). Whisk together to combine well.
  • Next add to the flour mixture the vegetable oil, vinegar and water (and if you are using vanilla extract, add that in now).
  • Using the paddle attachment of your stand mixer, mix all of the ingredients together until well combined.
  • Toss your 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 chocolate chips and 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.