Blueberry Chocolate Cake (Vegan, Gluten-free, Without Refined Sugar, Low-Fat)

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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! πŸ™‚

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 1/2 teaspoons baking powder

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

Preparation:

1. Preheat the oven to 190Β°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.

Enjoy! πŸ™‚

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

 

 

 

20 thoughts on “Blueberry Chocolate Cake (Vegan, Gluten-free, Without Refined Sugar, Low-Fat)

    1. vgmonster Post author

      Hi Maria,
      Thank you for your comment πŸ™‚
      You could use ground flax-seed. The fiber husk is mainly for binding. It could possibly work without it as well, but it might become more crumbly. I hope that helps πŸ™‚
      All the best
      Jana πŸ™‚

      Reply
  1. Mimi Angelova

    Hey vgmonster

    I have recently came across your blog and after a quick preview I can honestly say I love it.
    I really would like to give this cake a go during the weekend as we have a spacial event to celebrate, however will not be able to get tapioca starch for such a short period of time so Could you please recommend an alternative for it please. I was thinking of potato or corn starch maybe? πŸ™‚ xx
    Thanks a lot in advance.

    Reply
    1. vgmonster Post author

      Hi Mimi,
      Thanks so much for your feedback and kind words! Yes, you can replace tapioca starch with any other starch. Please let me know how it turned out, I would love to know. πŸ™‚
      All the best,
      Jana πŸ™‚

      Reply
  2. Jo

    Hallo

    Our family is currently learning to speak German as my daughter is going there next year to be an au pair. I am having fun trying to decipher the German – it is good practise.

    As for the cake – did you use fresh or dried dates? I have a gluten-free, dairy-free, sunflower-free Swiss-dwelling New Zealand aunty of my husband coming for dinner tomorrow night and thought I’d make this cake for her as it sounds delicious.

    Jo

    Reply
    1. vgmonster Post author

      Hi (Hallo) Jo,
      Many thanks for your feedback! Good on you for learning German. And how exciting to have your daughter going to Germany πŸ™‚
      I have used dried dates, my absolute favourite are the ones from Ceres Organics. I hope that helps.
      All the best,
      Jana πŸ™‚

      Reply
    1. vgmonster Post author

      Hi Hilary,
      Aplogies for my late response. You can use sorghum or buckwheat flour. Buckwheat can have a strong flavour though.
      All the best
      Jana πŸ™‚

      Reply
  3. Pingback: Dark Chocolate Pudding with Blueberries (Vegan, Gluten-free, No Refined Sugar) | The Vegan Monster

  4. Kathleen Maas

    Hi, thanks for sharing this recipe. It was absolutely delicious! It was a big hit with my company, two of them being vegan. Neither had ever attempted to bake a vegan cake before. They were suitable impressed with the cake and my thoughtful effort!
    I made it without the sauce, because I am allergic to cashews.

    Reply
  5. Kathleen Maas

    Hi, thanks for sharing this recipe. It was absolutely delicious! It was a big hit with my company, two of them being vegan. Neither had ever attempted to bake a vegan cake before. They were suitably impressed with the cake and my thoughtful effort!
    I made it without the sauce, because I am allergic to cashews.
    Thanks again, it was really good

    Reply
  6. Rachel

    Made this and LOVED it! Best healthy chocolate cake recipe I’ve tried yet! Question though — my young ones had an aversion to the blueberries on top for some reason. Do you think it would turn out okay if I blended the blueberries into the cake mixture so they don’t notice??

    Thanks so much!

    Reply

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