Have you ever tried fresh blueberries in a chocolate cake? I promise you that it's such an amazing combination! They give the cake more moisture creating such a yummy texture. As always this eggless blueberry cake recipe is super simple to make and I really hope that you all enjoy it!
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INGREDIENTS FOR THIS RECIPE
- Soy milk - The best plant milk for baking vegan cakes in my opinion.
- Apple cider vinegar - Mix with the soy milk to create vegan 'buttermilk'.
- All-purpose flour - Ordinary plain flour is what you need.
- Cocoa powder - Where all the chocolate heaven comes from.
- Brown sugar - I found that Demerara sugar works the best.
- Baking powder & Baking soda - The leavening agents that you are going to need.
- Salt - Fine sea salt is perfect for this recipe.
- Rapeseed/Canola oil - These are both the same type of oil.
- Vanilla - This is such an important ingredient as it really affects the final flavour.
- Blueberries - Use fresh blueberries.
- Chocolate chips - Melt these and you have yourself a topping.
- Vegan butter block & Powdered sugar - For the buttercream.
HOW TO MAKE MY EGGLESS CHOCOLATE BLUEBERRY CAKE LOAF
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post. This is a quick overview.
STEP BY STEP INSTRUCTIONS
Add the apple cider vinegar to the soy milk. Give it a mix until it curdles.
Combine the dry ingredients in a large bowl.
Pour in your curdled 'buttermilk'.
After you have added the 'buttermilk', pour in the other wet ingredients.
Next, fold the dry ingredients into the wet ingredients. Don't mix at all. Keep folding until the mixture is smooth and combined. Make sure there are no pockets of flour.
Equally, pour the folded cake mixture into two greased loaf pans. Bake the cake halves in a preheated oven for 20 minutes.
Remove your chocolate cakes from the oven and let them cool completely.
For instructions on how to make the glaze and buttercream frosting, see the full method on the recipe card at the bottom of the page.
TIPS FOR MAKING EGGLESS CAKES
- Pre-heat your oven for at least 15-20 minutes before you start baking. Before placing your unbaked cake into the oven, it is important to make sure that the oven has reached the correct temperature. This way the cake will turn out perfectly.
- Use two loaf pans (20cm x 10cm). This will give you two wonderful cake halves for you to spread delicious vegan buttercream between.
- Make vegan buttermilk instead of adding ingredients separately. In order to make a vegan 'buttermilk' you simply need to mix some apple cider vinegar into soy milk. Buttermilk possesses lots of acidity which gives a vegan cake a nice, light texture and a yummy crumb. Buttermilk helps to break down gluten too.
- Instead of mixing, fold instead. That might seem strange at first but trust me on this one! You honestly don't need to mix (as such). Get yourself a wooden spoon and delicately fold the mixture over itself until there are no pockets of flour left. This will result in you having really fluffy cakes so be patient!
- Each oven is different! The age of your oven will affect the accuracy of the temperature. When a skewer/toothpick comes out clean, your cakes are ready.
FREQUENTLY ASKED QUESTIONS
Can you freeze eggless cakes?
While you can freeze eggless cakes for up to 3 months, it will affect how the cake tastes. I suggest storing eggless cakes at room temperature or alternatively, in the fridge.
Why did my blueberries sink into my cake?
Blueberries are naturally heavy and dense and therefore, they are bound to sink into the cake batter. Don't let this worry you. The cake will still be just as delicious!
HOW TO STORE MY EGGLESS CHOCOLATE BLUEBERRY CAKE LOAF
- I always recommend storing this cake inside an airtight container at room temperature for up to three days or alternatively, in the refrigerator for up to 4 days (in an airtight container).
Eggless Chocolate Blueberry Cake Loaf
For the cake:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 175 g all-purpose flour sifted
- 25 g cocoa powder
- 150 g brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml rapeseed/canola oil
- 1 teaspoon vanilla extract
- 100 g fresh blueberries* see notes
For the vegan buttercream:
- 110 g vegan butter block* see notes
- 120 g powdered sugar* see notes
For the chocolate topping:
- 100 g dark chocolate chips melted
Chocolate Blueberry Cake:
- Pre-heat your oven to 177 Celsius (350 Fahrenheit). Grease two 20cm x 10cm cake loaf tins with vegan butter then set aside.
- Make your vegan buttermilk. Measure out the soy milk then add the apple cider vinegar to it. Give it a mix then set aside for 7-8 minutes until it curdles. Measure out the other ingredients while you wait.
- To a large mixing bowl, add the flour, cocoa powder, sugar, baking powder, baking soda & salt. Mix well.
- Next, pour in the curdled soy milk, oil, vanilla & the blueberries. Don't mix at all. Using a wooden spoon, fold the ingredients together by slowly scooping the mixture over itself. Keep folding the dry into the wet until there are no more pockets of flour. This takes a little longer than mixing but it results in a much better cake. Patience is key!
- Equally divide the cake batter between the two greased loaf tins and bake in the preheated oven for 20 minutes. A skewer should come out clean at this point.
- Remove your cakes from the oven and let them cool in the tins for 15 minutes. Then remove the cakes from the tins and transfer them to a cooling rack to cool fully. Don't apply anything to the cakes until they have completely cooled down.
- Add the vegan butter block to a stand mixer or a large bowl and cream for 2 minutes.
- Next add half of the powdered sugar. Beat the buttercream mixture until it is fully combined and has began to thicken. Then add the rest of the powdered sugar. Beat again until your buttercream is nice and thick.
- Spread the buttercream in between the cake halves.
- Using your preferred melting method, melt the chocolate chips completely. I like to use the double-boiling method.
- As soon as the chocolate is fully melted and smooth, carefully pour it over the top of the cake. Spread it evenly so that it doesn't drip too much. Let it set at room temperature then enjoy!
- For this recipe use fresh blueberries.
- Use a block of vegan butter instead of spread. I love to use the Flora plant butter block and the Naturli vegan block. These create a much thicker vegan buttercream than a spread.
- Not all powdered sugar is vegan. Be sure to check.