Have you ever tried a chocolate cake which is packed with fresh and juicy blueberries? This easy and delectable vegan blueberry chocolate cake is the cake you need to try if the idea of this flavor combination entices you.
If you love chocolatey treats in the moreish category then you're in the right place. The blueberries give the cake so much freshness and moisture creating such a tasty consistency. This recipes also takes less than 30 minutes to make and that alone is a big bonus.
The cake is completely dairy-free and is filled with a creamy homemade buttercream frosting. It is also topped with a layer of chocolate too which truly completes the treat.
For those for you that love my blueberry recipes, you may also enjoy my vegan lemon blueberry muffins, vegan chocolate raspberry cake and vegan blueberry cobbler which are all very popular during the summertime.
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Why You Will Love This Cake
- The Filling & Topping - Both the buttercream frosting filling and chocolate topping are essential to this recipe. They are both really complimentary to the final cake and I don't advise on leaving either of them out.
- Chocolate Heaven - With both the chocolate topping and the chocolate cake it's fair to say that this dessert is very chocolatey. If these are the kinds of cakes that you adore, look no further! For more chocolate cake inspiration, be sure to see my vegan chocolate bundt cake and vegan lemon chocolate cake recipes.
- Easy to Make - This recipe isn't complicated at all. To make the cake, all you need to do is make the cake batter, pour it into the cake tins along with the fresh blueberries, bake the cakes, and decorate. The process is super simple.
- Allergy Friendly & Plant Based - This blueberry chocolate cake recipe is fully vegan and dairy free.
Ingredient Notes
- Apple cider vinegar - Mix this with the soy milk to create vegan 'buttermilk'. When added to the dry ingredients, the mixture will react with the leavening agents to create a light and airy texture.
- Cocoa powder - This is where the majority of chocolatey sensations come from. There are varying qualities of cocoa powder that you can use. I opted for regular cocoa powder in this recipe, but if you prefer richer tastes, higher quality cocoa will be better for you. I used it with great success in my vegan double chocolate pudding pie and vegan chocolate wafer cookies.
- Blueberries - I personally prefer to use fresh blueberries for this recipe. However, if you are using frozen blueberries for this recipe, make sure that they haven't thawed before entering the cake batter. They need to be solid.
- Dairy-free dark baking chocolate - Melt this using the double boiling method so that it melts as smoothly as possible. Then you will have yourself a nice melted chocolate topping which you can pour onto the cake.
- Vegan butter block & Powdered sugar - These will be used for the buttercream frosting.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you like the concept of this recipe but blueberries aren't your favorite, you can totally change the berries to a kind you love. I've also made this recipe with other fruits such as, raspberries, strawberries and blackberries. Choose what you love. An example of a cake which uses raspberries so well is my vegan chocolate raspberry cake.
- Making this blueberry chocolate cake gluten free is really easy. Replace the regular all-purpose flour with a 1:1 gluten free substitute all purpose flour, which is baking-specific. Although, the texture will be a little more dense, it will still taste good. You can get this item in many large grocery stores these days.
How To Make
For the full method, please refer to the recipe card at the bottom of this post.
1: Set aside the curdled dairy free buttermilk mixture and combine all the dry ingredients inside a large bowl.
2: Pour your curdled 'buttermilk' into the dry mixture.
3: Now, pour in the other wet ingredients, along with the blueberries.
4: Next, fold the dry ingredients and the wet ingredients together. Don't mix harshly. Continue to fold the mixture over itself until it's smooth and completely combined.
5: Pour the folded cake mixture into two greased loaf pans. Bake the two cakes inside the oven.
6: Remove your chocolate cakes from the oven and let them cool completely.
7: Decorate the chocolate cake with buttercream frosting and a chocolate topping. Enjoy.
Expert Tips
Let the oven preheat fully - Always make sure that your oven has reached the correct temperature before you bake cakes. This way the cakes will turn out perfectly. Don't forget to place the baked good in the center of the oven.
Don't skip the dairy-free buttermilk - Avoid adding the buttermilk ingredients to the batter separately. You can make it by simply mixing some apple cider vinegar into soy milk. Wait for it to curdle, then pour it in.
Always fold the batter - Never mix the batter. Use a wooden spoon to delicately fold the mixture over itself until there are no pockets of flour in the chocolate batter. This will give you soft and delicious cakes.
Recipe FAQs
Blueberries are naturally heavy and dense and therefore, they are bound to sink into the cake batter. Don't let this worry you if this happened. The cake will still be just as delicious! To avoid this problem in the future, dust the blueberries in some flour before adding them to the batter.
I suggest storing these chocolate cakes at room temperature for three days or alternatively, in the fridge for four days. Make sure that it is sliced up inside an airtight container.
While you can freeze dairy free cakes for up to 3 months, it may affect how the cake tastes.
More Vegan Chocolate Recipes
If you tried this Blueberry Chocolate Cake Loaf Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Chocolate Blueberry Cake Loaf
Ingredients
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 canola oil
- 1 teaspoon vanilla extract
- 100 g fresh blueberries
For the vegan buttercream:
- 110 g vegan butter block* see notes
- 120 g powdered sugar
For the chocolate topping:
- 100 g dairy-free dark baking chocolate melted
Instructions
Chocolate Blueberry Cake:
- Preheat the 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 stir then set aside for 7-8 minutes until it has curdled fully. Measure out the other ingredients in the meantime.
- To a large mixing bowl, add the flour, cocoa powder, sugar, baking powder, baking soda & salt. Mix until combined.
- Now, pour in the curdled soy milk, oil, vanilla & the blueberries. Don't mix, just fold. Use a wooden spoon to do this. The ingredients should come together by gently folding the mixture over itself, until all the flour pockets are gone.
- Equally divide your chocolate cake batter between the two prepared cake tins and bake in the preheated oven for 20 minutes. A skewer should come out clean when they're done.
- 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. Make sure that you don't apply anything to the cakes until they have completely cooled down.
Buttercream frosting:
- Add the vegan butter block to a stand mixer with the paddle attachment or a large bowl and cream on a medium-high speed or with a wooden spoon for 2 minutes.
- Next add half of the powdered sugar. Beat the buttercream mixture on a medium speed until it is fully combined and has began to thicken. Then add the rest of the powdered sugar. Continue on a medium speed until your buttercream is nice and thick.
- Spread the buttercream in between the cake halves.
Chocolate topping:
- Using your preferred melting method, melt the dark baking chocolate 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. Spoon it on or spread it evenly so that it doesn't drip too much. Let the chocolate topping set at room temperature then enjoy!
Video
Notes
- Always make sure that your oven has reached the correct temperature before you bake cakes. This way the cakes will turn out perfectly. Don't forget to place the baked good in the center of the oven.
- Avoid adding the buttermilk ingredients to the batter separately. You can make it by simply mixing some apple cider vinegar into soy milk. Wait for it to curdle, then pour it in.
- Never mix the batter. Use a wooden spoon to delicately fold the mixture over itself until there are no pockets of flour in the chocolate batter. This will give you soft and delicious cakes.
- Make sure that you use a dairy-free butter block instead of a spread as it will give you a much thicker frosting consistency.
Antoine says
5 stars. The best cake