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    Home » Recipes » The Best Vegan Cake and Cupcake Recipes

    Blueberry Chocolate Cake (Single Layer!)

    Published: Jan 28, 2024 · Modified: Jul 19, 2024 by Megan Calipari · This post may contain affiliate links · Leave a Comment

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    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.

    Blueberry Chocolate Cake on a cake stand.

    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!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Variations
    • Special Equipment
    • Step-by-Step Instructions
    • Recipe FAQs
    • Expert Recipe Tips
    • Looking for More Vegan Cake Recipes?
    • 📖 Recipe
    • 💬 Comments

    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

    Ingredients for making this recipe on a marble surface.

    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

    Dry ingredients for the cake mixed together in a large mixing bowl.

    Step 1. Combine the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk to combine.

    Wet ingredients for the single layer chocolate cake mixed together in a small bowl.

    Step 2. In a medium bowl, combine non-dairy milk, melted non-dairy butter, vinegar, vanilla and instant coffee granules. Whisk to combine.

    Vegan chocolate cake batter in a mixing bowl.

    Step 3. Pour the wet ingredients into the dry ingredients and whisk to form the batter.

    Baked single layer chocolate cake still in its pan.

    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.

    Ground freeze-dried blueberries in a food processor.

    Step 5. Grind the blueberries as finely as you can in a blender or food processor. Then, sift them to remove the seeds.

    Creamed butter in a bowl with blueberry powder.

    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.

    Finished frosting in a large mixing bowl with a spatula off to the left.

    Step 7. Add powdered sugar and mix until combined. Then, add lemon juice and non-dairy milk and mix until light and fluffy.

    Chocolate cake topped with blueberry frosting and blueberry jam.

    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

    How should I store this Blueberry Chocolate Cake?

    To store, place the cake in an airtight container and keep it in the refrigerator for up to 4 day.

    Can I make this recipe ahead of time?

    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.

    What is the best way to turn a cake out of the pan?

    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.

    Blueberry Chocolate Cake slice on a plate with a fork with the remaining cake in the background.

    Looking for More Vegan Cake Recipes?

    • Vegan Matcha Cake on a white plate with a gold fork with white flowers in the foreground.
      Vegan Matcha Cake
    • Vegan Oreo Cupcakes on a wooden board.
      Easy Vegan Oreo Cupcakes
    • A slice of Vegan Chocolate Chip Cookie Dough Cake on a white plate.
      Cookie Dough Cake (Vegan!)
    • A slice of Earl Grey Lavender Cake on a white plate
      Earl Grey Lavender Cake

    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

    A fork with a bite of chocolate blueberry cake on it.

    Blueberry Chocolate Cake

    Megan Calipari
    This Blueberry Chocolate Cake is rich, decadent dessert that is super easy to make since its a single layer cake!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 35 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 Servings
    Calories 319 kcal

    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.

    Notes

    Be sure to use Dutch-processed cocoa powder for this recipe. If the package doesn't specify on the front, the back should say "cocoa processed with alkali". 
    Be sure to sift the freeze dried blueberries! The frosting will be gritty if you don't sift the seeds out.
    To store: Place the cake into an airtight container and store it in the refrigerator for up to 4 days.

    Nutrition

    Serving: 1SliceCalories: 319kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 203mgPotassium: 103mgFiber: 2gSugar: 27gVitamin A: 83IUVitamin C: 2mgCalcium: 49mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Headshot of me in a white shirt

    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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