This Vegan Blueberry Chocolate Skillet Cake is the perfect easy dessert! Its quick to make and comes out super chocolatey, moist and full of blueberries.
Jump to RecipeThis cake is soft, moist tender and perfect for beginners. It comes together quickly and is super chocolatey and full of blueberries. I love to serve this cake on its own or topped with some vegan whipped cream and extra blueberries.
Ingredients
This Vegan Chocolate Blueberry Skillet Cake uses basic and simple ingredients to make an incredible cake.
Flour: All purpose flour, here. I alway use King Arthur brand.
Sugar: Regular granulated sugar.
Cocoa Powder: Be sure to use natural cocoa powder like Ghirardelli or Hershey's, here. No Dutch processed.
Leaveners: A combination or baking soda and baking powder.
Salt: For balance
Plant Milk: I used oat milk, but any non dairy milk will work.
Oil: I used canola oil, but any neutral oil will work.
Espresso Powder: Instant coffee works here too.
Vanilla: For background flavor.
White Vinegar: You won't taste this, it just helps to activate the baking soda.
Blueberry Jam: Or preserves. I used Bonne Maman.
Fresh Blueberries: For more blueberry flavor.
Method
To make this Chocolate Blueberry Skillet Cake, first combine flour, sugar, cocoa powder, leaveners and salt with a whisk.
Next, combine the non-dairy milk, canola oil, espresso powder, vanilla and white vinegar in another bowl with a whisk.
Then, pour the wet ingredients into the dry ingredients and whisk.
Now, pour the batter into a greased 10" cast iron skillet.
Next, top the batter with dollops of blueberry jam and swirl it into the batter with a knife or spatula.
Finally, top with blueberries and bake!
Substitutions
You can make this Blueberry Chocolate Skillet Cake recipe with any berry you like. Swap for raspberry jam and raspberries or strawberry jam and chopped strawberries.
Top Recipe Tip
Don't use dutch processed cocoa powder (cocoa processed with alkali) in this recipe. It will change the texture. My favorite natural cocoa powder is Ghirardelli.
Whipped Cream or No Whipped Cream
The whipped cream is totally optional, for this Chocolate Blueberry Skillet Cake. I've made this cake both with and without it and loved it both ways.
If you don't plan to eat the whole cake in one day, I recommend adding the vegan whipped cream to individual plates. The cake will store better this way.
Storage
To store this cake, wrap the skillet with plastic wrap and store in the refrigerator for up to 3 days.
Looking for More Vegan Blueberry Desserts?
Vegan Blueberry Pie by: Conscious Plant Kitchen
📖 Recipe
Chocolate Blueberry Skillet Cake
Equipment
- 1 10" Cast Iron Skillet
- 1 Large Mixing Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Spatula
- 1 Stand or Hand Mixer with Whip Attachment optional
Ingredients
- 1 ¼ Cups All Purpose Flour
- 1 Cup Granulated Sugar
- 6 tablespoon Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Kosher Salt
- 14 tablespoon Non Dairy Milk this is ¾ Cup + 2 Tbsp
- ¼ Cup Canola Oil
- 1 teaspoon Instant Espresso Powder
- 1 teaspoon Vanilla Extract
- 1 teaspoon White Vinegar
- 4 tablespoon Blueberry Jam
- ¾ Cup Fresh Blueberries
For the Vegan Whipped Cream (Optional)
- 1 Cup Vegan Heaving Whipping Cream
- 2 tablespoon Powdered Sugar
- ¼ teaspoon Vanilla Extract
To Garnish
- ½ Cup Fresh Blueberries optional
Instructions
- Preheat oven to 350*F and grease a 10" cast iron skillet.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder and salt. Whisk to combine.1 ¼ Cups All Purpose Flour, 1 Cup Granulated Sugar, 6 tablespoon Cocoa Powder, 1 teaspoon Baking Soda, ½ teaspoon Baking Powder, ¼ teaspoon Kosher Salt
- In a medium bowl, combine non-dairy milk, canola oil, espresso powder, vanilla and white vinegar. Whisk to combine.14 tablespoon Non Dairy Milk, ¼ Cup Canola Oil, 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.
- Pour the batter into the skillet and spread it out evenly with a spatula.
- Using a tablespoon, scoop evenly spaced dollops of blueberry jam onto the cake batter. Swirl them into the batter with a spatula.4 tablespoon Blueberry Jam
- Evenly top the batter with fresh blueberries and bake in a 350* oven for 33-37 minutes or until a toothpick inserted into the center of the cake comes out clean.¾ Cup Fresh Blueberries
To Make the Whipped Cream (optional)
- Add vegan heavy whipping cream into the bowl of a mixer fitted with the whip attachment.1 Cup Vegan Heaving Whipping Cream
- Add the sifted powdered sugar and whip on high speed until stiff peaks form, about 3-4 minutes.2 tablespoon Powdered Sugar
- Add vanilla and whip for a few seconds longer to incorporate.¼ teaspoon Vanilla Extract
Top the Cake
- Allow the cake to cool completely.
- Dollop the whipped cream onto the top of the cake and gently spread using a spatula or a spoon.
- Top with more fresh blueberries.½ Cup Fresh Blueberries
- Serve.
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