1/3 cup(40 grams) cocoa powderplus 1 tablespoon for coating blueberries
1/3cup(80 mL) vegetable oil
1/2tspvanilla powderor 1 tsp vanilla extract
1cup(250 mL) waterroom temperature
1cup(150 grams) frozen blueberries
vegetable spray or oil for coating loaf pan
For the glaze
1cup(175 grams) vegan chocolate chips
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.
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.
Chocolate and blueberry cake https://miakouppa.com/2021/03/29/recipe-chocolate-and-blueberry-cake/ March 29, 2021