This Blueberry Chocolate Cake is rich, decadent dessert that is super easy to make since its a single layer cake! The cake is chocolate-y, tender and moist and undetectably vegan! And its topped with with blueberry frosting that is swirled with blueberry jam for a gorgeous result.
When I bake with blueberries, I tend to lean towards bright and fruit forward flavors like my Vegan Lemon Blueberry Sugar Cookies or my Vegan Skillet Blueberry Cobbler. But, today I wanted to pair blueberries with chocolate! And the result is absolutely delicious!
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Why You'll Love This Recipe
If you are a chocolate lover or a blueberry lover, you are going to love this cake! Here is why:
- The single layer chocolate cake is intensely chocolate-y and moist.
- This recipe uses simple ingredients.
- And the blueberry frosting is light, fluffy and is the most beautiful shade of purple.
- This recipe is great for beginners!
- And its dairy-free, eggless and completely vegan, so anyone can enjoy it.
Ingredient Notes
Dutch Processed Cocoa Powder: Be sure to use Dutch-processed cocoa powder like Hershey's Special Dark Cocoa or Droste. I use Dutch-processed cocoa in all of my chocolate cake and Vegan Chocolate Cupcakes because the flavor is more intense!
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
Non-Dairy Butter: I like either Country Crock Plant Butter Sticks or Soy-Free Earth Balance Buttery Sticks.
Instant Coffee: Instant espresso works here too.
Freeze Dried Blueberries: Freeze dried blueberries go into the buttercream and give it blueberry flavor and that beautiful color. I get mine a Trader Joes, but you can also buy freeze-dried blueberries online.
Blueberry Jam: Or preserves. I used Bonne Maman.
Variations
If chocolate and strawberry is more your thing, fee lfree to swap the frosting with a half batch of my Vegan Strawberry Frosting.
Or make my Vegan Chocolate Strawberry Fudge Cake instead!
Special Equipment
You will need a blender or food processor to grind the freeze-dried blueberries.
And you will need a hand mixer or a stand mixer to mix the blueberry frosting!
Step-by-Step Instructions
Step 1. Combine the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk to combine.
Step 2. In a medium bowl, combine non-dairy milk, melted non-dairy butter, vinegar, vanilla and instant coffee granules. Whisk to combine.
Step 3. Pour the wet ingredients into the dry ingredients and whisk to form the batter.
Step 4. Pour the batter into a prepared 8 inch round cake pan and bake until a toothpick comes out clean. Allow to cool completely.
Step 5. Grind the blueberries as finely as you can in a blender or food processor. Then, sift them to remove the seeds.
Step 6. In a large bowl using a hand mixer or in the bowl of a stand mixer, cream non-dairy butter until completely smooth. Then, add blueberry powder and mix until well combined.
Step 7. Add powdered sugar and mix until combined. Then, add lemon juice and non-dairy milk and mix until light and fluffy.
Step 8. Turn the single layer chocolate cake out onto a cake plate and top with the blueberry frosting. Then, dollop blueberry jam on top and use a spoon to swirl the jam into the frosting. Serve.
Recipe FAQs
To store, place the cake in an airtight container and keep it in the refrigerator for up to 4 day.
Yes! Make the cake and allow it to cool completely, then wrap it tightly with plastic wrap and freeze it for up to a month.
Allow the cake to defrost on the plate you are serving it on before topping the blueberry frosting and serving.
Use a paring knife to run around the edge of the cake pan to release the cake. Then, place a cooling rack on top of the cake pan and gently flip it all over so the top of the cake is on the cooling rack.
Then, place a cake stand onto the top of the cake and flip it over once more onto the cake stand. And thats it!
Expert Recipe Tips
Don't use natural cocoa powder in this recipe. It will change the texture. Be sure that you are using Dutch processed. If the front of the package doesn't specify, the ingredients should say "cocoa processed with alkali".
Be sure to sift the ground freeze-dried blueberries or the frosting will be gritty! There are a lot of seeds.
Looking for More Vegan Cake Recipes?
If you tried this single layer Blueberry Chocolate Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Blueberry Chocolate Cake
Equipment
- 1 8 Inch Round Cake Pan
- 1 Large Mixing Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Rubber Spatula
- 1 Food Processor or Blender
- 1 Hand Mixer or Stand Mixer with paddle attachment
Ingredients
For the Chocolate Cake
- 1 Cup All Purpose Flour
- 1 Cup Granulated Sugar
- 6 tablespoon Dutch Processed Cocoa Powder see note
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 1 Cup Non-Dairy Milk
- 6 tablespoon Non-Dairy Butter, Melted
- 1 teaspoon Instant Espresso Powder
- 1 teaspoon Vanilla Extract
- 1 teaspoon White Vinegar
For the Blueberry Frosting
- ½ Cup Freeze-Dried Blueberries
- 8 tablespoon Non-Dairy Butter, room temperature
- 1 ¾ Cup Powdered Sugar, sifted
- 1 ½ teaspoon Lemon Juice
- 1 tablespoon Non-Dairy Milk
To Garnish
- 3 tablespoon Blueberry Jam
Instructions
- Preheat oven to 350*F. Grease am 8 inch round cake pan and insert a parchment circle into the bottom of the pan.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder baking soda and salt. Whisk to combine.1 Cup All Purpose Flour, 1 Cup Granulated Sugar, 6 tablespoon Dutch Processed Cocoa Powder, ¼ teaspoon Baking Soda, 1 ½ teaspoon Baking Powder, ¼ teaspoon Kosher Salt
- In a medium bowl, combine non-dairy milk, melted non-dairy butter, espresso powder, vanilla and white vinegar. Whisk to combine.1 Cup Non-Dairy Milk, 6 tablespoon Non-Dairy Butter, Melted, 1 teaspoon Instant Espresso Powder, 1 teaspoon Vanilla Extract, 1 teaspoon White Vinegar
- Pour the liquids into the dries and whisk to form the batter. Then pour the batter into the prepared cake pan and spread evenly with the spatula.
- Bake in a 350* oven for 36-39 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before topping with frosting.
To Make the Blueberry Frosting
- Place the freeze-dried blueberries into a blender or food processer and grind them into a fine powder. Then, sift the powder to remove the seeds.½ Cup Freeze-Dried Blueberries
- In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, cream the non-dairy butter until smooth and creamy. Then add the blueberry powder and mix until well combined.8 tablespoon Non-Dairy Butter, room temperature
- Add the powdered sugar and mix to combine. Then, add the lemon juice and non-dairy milk and mix until the frosting is light and fluffy.1 ¾ Cup Powdered Sugar, sifted, 1 ½ teaspoon Lemon Juice, 1 tablespoon Non-Dairy Milk
Top the Cake
- Top the cake with the blueberry frosting, then dollop the jam around the top of the frosting. Use a spoon or knife to swirl the jam into the frosting.3 tablespoon Blueberry Jam
- Serve.
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