It is still blueberry season here in New Zealand and I keep coming up with new recipe ideas. This time I tried another supposedly great flavour combination: chocolate and blueberry.
I am usually not a big fan of combining fruit with chocolate but in this case I once again have to admit, it tastes damn delicious! 🙂
I have topped the blueberry chocolate cake with some vanilla cashew cream which really adds nicely. But it also works without it.
For a 18cm (7inch) spring-form you’ll need:
For the cake:
3/4 cup (75g) fair-trade cocoa powder
1/2 cup (70g) rice flour
1/4 cup (30g) tapioca starch
1 tablespoon psyllium fiber husk
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (140g) dates
1 1/4 cup water
1 cup (130g) blueberries
For the cashew vanilla drizzle:
1/4 cup (35g) cashews, soak them in filtered water for at least 3 hours, then rinse and drain them
1/4 cup water
1/2 teaspoon vanilla paste or essence
extra sweetener if desired
1. Preheat the oven to 190°C (top-/ bottom heat). Line the spring form with baking paper.
2. Mix all dry ingredients in a medium sized bowl.
3. In a blender, blend the dates and water until smooth. Pour into the bowl with the dry ingredients and mix well.
4. Scoop the dough into the spring form and spread evenly. Sprinkle blueberries on top and gently push them into the dough.
5. Bake covered for approx. 20 to 25 minutes. When an inserted wooden skewer comes out slightly sticky, the cake is ready. I like to run the wooden skewer along the sides to make it easier to remove the spring form.
6. For the cashew vanilla drizzle, blend all ingredients to a fine cream, using a powerful mini-blender.