Chocolate Blueberry Cake Recipe

Name: Chocolate Blueberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups white wheat flour (I used spelt); 6 tablespoons cocoa powder (unsweetened); 1 teaspoon non-aluminum baking powder; 1/2 teaspoon baking soda; 1 teaspoon flax seed (or chia seeds...ground fine); 3/4 cup filtered water; 1/4 teaspoon celtic sea salt; 1/2 cup organic blueberries (Organic please); 1 teaspoon balsamic vinegar; 1/2 cup maple syrup (you can use date syrup or other liquid sweetener); 1 cup blueberries (for serving)

Servings: persons

1 1/4 cups white wheat flour (I used spelt)
6 tablespoons cocoa powder (unsweetened)
1 teaspoon non-aluminum baking powder
1/2 teaspoon baking soda
1 teaspoon flax seed (or chia seeds...ground fine)
3/4 cup filtered water
1/4 teaspoon celtic sea salt
1/2 cup organic blueberries (Organic please)
1 teaspoon balsamic vinegar
1/2 cup maple syrup (you can use date syrup or other liquid sweetener)
1 cup blueberries (for serving)

1
["Preheat oven to 350'F.", "Grease a 9"" round cake pan. I sprayed my pan with a light oil and put a 9"" round piece of parchment on the bottom to ensure the cake didn't stick.", "In a medium bowl mix flour, coco powder, baking powder, baking soda, chia (or flax) and salt.", "In a blender combine water and 1/2 cup blueberries and balsamic vinegar. Blend until well mixed. This will be watery.", "Make a well in the dry ingredients and pour in the blueberry mixture.", "I used my hand blender and mixed everything up well together. Add.", "the liquid sweetener and mix again until the batter is nice and smooth.", "Bake 30 minutes or until a tooth pick comes out clean.", "Cool completely in the cake pan and flip out onto a serving platter.", "At this point I poked holes into the top of the cake and poured some of my rhubarb syrup over the cake. I did this a few times to make sure the syrup penetrated the cake.", "Then I put the blueberries on top of the cake. I glazed it with the rhubarb syrup and it gave the cake a nice shine.", "You can also just drizzle some maple or agave syrup over the cake if you like. It will probably make it sweeter.", "I let it set up for a few hours in the fridge. You can also put a dollop of your favorite whipped topping on this as well.", "Bon Appetit!"]

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups white wheat flour (I used spelt), 6 tablespoons cocoa powder (unsweetened), 1 teaspoon non-aluminum baking powder, 1/2 teaspoon baking soda, and more.

Yes, Chocolate Blueberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Blueberry Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions