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.
Blueberry Chocolate Cake (Vegan, Gluten-free, Without Refined Sugar, Low-Fat)
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.
Ingredients
For a 18cm (7inch) spring-form you’ll need:
For the cake:
- 75 g fair-trade cocoa powder
- 70 g rice flour
- 30 g tapioca starch
- 1 tablespoon psyllium fiber husk
- 1 1/2 teaspoons baking powder
- 140 g dates
- 1 1/4 cup water
- 130 g blueberries
For the cashew vanilla drizzle:
- 35 g cashews ✳ Affiliate link: When you click on one of these links and make a purchase through the partner website, I receive a small commission from your purchase. This helps me keep my blog running. Thank you for your support! 😊 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
Instructions
- Preheat the oven to 190°C (top-/ bottom heat). Line the spring form with baking paper.
- Mix all dry ingredients in a medium sized bowl.
- In a blender, blend the dates and water until smooth. Pour into the bowl with the dry ingredients and mix well.
- Scoop the dough into the spring form and spread evenly. Sprinkle blueberries on top and gently push them into the dough.
- 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.
- For the cashew vanilla drizzle, blend all ingredients to a fine cream, using a powerful mini-blender.
Notes
Enjoy! 🙂
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.
I come back to this recipe for many years now! It is so easy and fast to make, tastes delicious, and everyone likes it (also critics that think gluten-free, vegan,… cakes can’t taste good…)
It is also super versatile: I usually use potato starch instead of tapioca starch (just because I have it here), which also works and it is really nice with cherries instead of blueberries (frozen or in a glas).
Thanks a lot for this great recipe!
Hi Sarah,
First of all apologies for my late reply. Due to personal and health-related reasons I had to take a long break from my blog.
Thank you so much for your comment and lovely feedback. I’m sooo happy to hear it😊
Also really good to know that the recipe works with the changes you mentioned. Much appreciate it 😊
All the best and warm regards
Jana