Chocolate-Blueberry Cake

by on July 15, 2010
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Chocolate-Blueberry Cake

There’s something peaceful about picking blueberries, even when you have to stand on a ladder to do it.  If you get up early enough, before the sun has a chance to set itself on Broil and the air still has a hint of morning cool, you can enjoy the bird songs as you hunt for the elusive “bigger berries” among the top branches of a 15-foot-tall bush/tree.  For about 15 minutes.  Then the realization sets in that the berries haven’t even reached the 1-quart line in your gallon bucket, the shady sides of the bushes have the fewest berries, and that bird whose nest you’re picking around sounds mad, really mad.

Still, picking berries is something E and I look forward to every summer, more so this year because we missed last summer after our favorite pick-your-own farm went out of business.  So when a friend recommended another orchard, smaller but with a friendly owner who trusts people to leave the $6 per gallon charge under a bucket while he takes a breakfast break, we made plans to get up early and get out there the next day, bringing our house guest, E’s friend G, along with us for an extra set of picking hands.

Blueberries

We managed to pick a gallon apiece, which seemed a good idea until I got home with 3 gallons of blueberries and nothing to do with them.  I decided to freeze two-thirds of them, so as soon as I got them home, I laid six kitchen towels out on my counters and kitchen table, spread out the berries, and started picking through them to remove stems, leaves, crushed berries, and the occasional spider.  The berries were damp with morning dew and condensation, so I left them out on the counter to dry completely.  After a couple of hours of drying, I pulled up the edges of the towels and funneled the berries into gallon-sized freezer bags and popped them into the freezer.  I did not wash the berries, which would have made them wetter, so we’ll have to wash them as we use them.

That still left a gallon of berries to eat up, so we started off by having blueberry pancakes for dinner, and for lunch the next day, I made blueberry vinaigrette for my salad.  But neither of those meals put a dent in the shelf full of berries in my fridge.  The girls were clamoring for a blueberry dessert, and I vaguely remembered a recipe I’d seen in Better Homes and Gardens that used blueberries in a chocolate cake.  A quick internet search found it, Whole Wheat Chocolate-Blueberry Cake, the winner of BHG’s Annual Recipe Challenge.  The photo was beautiful, and the idea of blueberries in chocolate cake batter was intriguing, but the recipe wasn’t vegan because of its use of egg and light whipped dessert topping nor was it fat-free because of the semisweet chocolate.  So I used the basic idea for the cake and omitted the delicious-looking chocolate topping in favor of simple blueberries with a swirl of agave nectar.  I also cut the sugar in half and used a new-to-me sweetener, organic date syrup, which really helped amplify the chocolate taste.

The cake turned out dark, delicious, dense, and almost brownie-like; the predominant flavor is chocolate, the blueberry flavor coming mainly from the berries on top.  Because it’s less sweet than most chocolate cakes, I considered it more of an “adult” dessert and worried that the kids wouldn’t like it, but both girls devoured their pieces and then demanded seconds.

Chocolate-Blueberry Cake

Chocolate-Blueberry Cake

(printer-friendly version)

Ingredients

  • 1 1/4 cup whole wheat flour (white whole wheat preferred)
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground chia seeds or flax seeds
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/2 cup blueberries
  • 1 teaspoon balsamic vinegar
  • 1/2 cup date syrup, maple syrup, or other liquid sweetener
  • 1 cup blueberries (for serving)
  • additional syrup or agave nectar to taste

Instructions

  1. Preheat oven to 350 F. In a medium bowl, mix flour, cocoa powder, baking powder, baking soda, chia (or flax) and salt. In blender, combine water, 1/2 cup blueberries, and balsamic vinegar and blend until smooth.
  2. Make a well in the dry ingredients. Add the syrup and the blueberry mixture. Stir until completely mixed. Pour into an oiled 9-inch round cake pan.
  3. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely before inverting onto serving platter.
  4. Serve with blueberries on top, drizzled with additional syrup or agave. (I recommend agave for drizzling.)

Preparation time: 10 minute(s) | Cooking time: 30 minute(s)

Number of servings (yield): 8

Nutrition Facts

Nutrition (per serving): 144 calories, 10 calories from fat, 1.2g total fat, 0mg cholesterol, 217.1mg sodium, 204mg potassium, 33.6g carbohydrates, 4.4g fiber, 14.9g sugar, 3.6g protein, 2.2 points.

Nutrition analysis is approximate and will vary depending on exact ingredients used. Though MyPoints are calculated using a formula similar to Weight Watchers Points TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.

Chocolate-Blueberry Cake

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{ 204 comments… read them below or add one }

1 ikon July 15, 2010 at 11:44 am

just another thing to deglutinize :(
but it looks awesome!

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2 SusanV July 15, 2010 at 11:53 am

Sorry about that! I keep hoping to experiment more with gluten-free baking, but I’ve decided it’s important to get a working gluten-based recipe first. Otherwise, I might never find the time to bake at all.

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3 Ellen @ I Am Gluten Free July 16, 2010 at 6:24 am

Today, this afternoon, I am making a gluten free version of this! I will keep you posted, every pun intended! What a beautiful and delicious looking summer dessert!

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4 SusanV July 16, 2010 at 8:01 am

Good luck, Ellen! I can’t wait to hear how it comes out!

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5 Coco @ Opera Girl Cooks July 15, 2010 at 11:48 am

Your cake looks wonderful! I went to a u-pick strawberry farm about a month ago, and did the same thing as you and froze most of our berry haul. We’ve been enjoying them in smoothies and thawed on top of ice cream.

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6 Tiffany July 15, 2010 at 12:42 pm

Whoa that looks so decadent. Yum.

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7 Sarena (The Non-Dairy Queen) July 15, 2010 at 12:46 pm

Your cake looks beautiful. Love the fresh berries on top!

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8 Olívia Pedroni July 15, 2010 at 12:52 pm

Wow, this looks awsome! Your’s is one of the best recipe websites ever! I’m a kind of freak for healthy food and here I find tones of delicious recipes! I wish i had 3 stomachs to eat all of them at once!

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9 Barbara July 15, 2010 at 3:33 pm

Olivia, I so agree with you about wishing I had three stomachs so I could eat more. Since becoming vegan about 2 years ago (vegetarian for 22 years), I can’t stop buying cookbooks and visiting wonderful websites like this one. My husband and I just can’t eat that much, but I want to cook and bake everything!! Luckily we’re having 10 relatives from Europe visit for the summer so they are my reason to do some marathon cooking/baking. I’ve already won them over with my vegan dishes, but I bet once they taste this Chocolate Blueberry cake, I’ll see some eyes roll back in some heads!! Thank you, Susan!!

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10 Sagan July 15, 2010 at 1:17 pm

I can’t wait to try this recipe! You come up with some of the best ideas.

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11 Jenny July 15, 2010 at 1:41 pm

Blueberries make such a pretty topping.

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12 moonwatcher July 15, 2010 at 1:46 pm

Susan,

This looks beautiful. So dark and rich. I gasped at the photos, too, when I first saw them. They are as scrumptious as the cake must be. I will look forward to experiementing with a gluten free version of this, when blueberries arrive here, and weather permits turning on the oven!

xo

moonwatcher

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13 Metta July 15, 2010 at 1:52 pm

What a beautiful cake. Your photography is wonderful.

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14 Kathryn July 15, 2010 at 2:21 pm

WOW. That is pretty much all I can say. Oh yeah – and WANT!

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15 Karen July 15, 2010 at 2:27 pm

This cake looks awesome. For those people wanting a gluten free version I have had very good results substituting millet flour (Bobs Red Mill) and xanthan gum for the all purpose or whole wheat flour in recipes. Have not tried this recipe yet when I do I will use 1-1/4 cups millet flour and 1/2 teaspoon xanthan gum.

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16 Rachel July 15, 2010 at 3:17 pm

Wow, $6 per gallon of blueberries? I want to live where you do!!

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17 Lauren August 2, 2010 at 9:34 pm

Me too. There is nothing like that in Australia – or the part that I live in anyway. At my local fruit shop blueberries cost $6 for a handful punnet!! Soo expensive!

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18 highonhealthy July 15, 2010 at 3:36 pm

This looks amazing!! Definitely making it tonight or tomorrow.

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19 Jaye Denman July 15, 2010 at 3:44 pm

I wish I didn’t have to revise your recipes when I try them, but I really want to make this cake (or a closely-simulated version) for a granddaughter who is coming to visit me tomorrow night. She loves chocolate and isn’t thrilled with my vegan pantry. I’d like to make a dessert that will be a treat for her.

Unfortunately, I have limited mobility and don’t get to the grocery store often, have a restrictive budget when I do and often do not have all the ingredients listed in your recipes. If I left out the seeds and balsamic vinegar, then substituted agave syrup for the date syrup, would I have a prayer of the cake binding together, having a moist texture and tasting good? What purpose does the balsamic vinegar serve? Same with the seeds? Sorry to ask so many questions, but cooking something new and interesting that is vegan is a bit challenging for me with the limitations listed above. Oh, yes…one more thing: How early does one have to rise to find a “…hint of…cool….” in the Jackson, MS summer morning? I’m not an early bird, so by the time I’m moving around, the sun is already “broiling”, and it’s much too hot for me! I know it’s wishing my life away to want autumn so badly, but I’ll be so glad when it’s October! Jaye

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20 SusanV July 15, 2010 at 6:02 pm

Jaye, instead of the seeds, try using a teaspoon of cornstarch (or arrowroot or potato starch) and instead of balsamic use any other vinegar or lemon juice. Both ingredients are probably completely unnecessary for binding but may add a little to the rising (and the balsamic increases the chocolaty flavor).

As for how early you have to get up to find some coolness in Jackson, I agree that it’s pretty early. We got there about 9 am, and the day started out overcast and breezy. It got hot quickly, though, so I really recommend getting there even earlier.

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21 K April 5, 2012 at 11:39 pm

I thought ground flax and water worked like an egg does and helps bind baked goods together?

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22 Susan Voisin April 5, 2012 at 11:52 pm

It can be used as an egg substitute or an oil substitute. Here it’s just acting as a slight thickener.

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23 Jaye Denman July 15, 2010 at 7:24 pm

Thanks for the suggestions, Susan. I have those ingredients on hand, so I’ll give the cake a try tomorrow. Also, I’ve got a “short list” started for the next time I go grocery shopping. I’ve been searching through your archives and found several recipes I want to try soon. JAYE

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24 Angela July 15, 2010 at 4:59 pm

Wow what a beautiful picture!!
You are amazing Susan when are you going
to open up your own cafe :)

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25 Helena July 15, 2010 at 7:11 pm

Looks wonderful, Susan. Thank you so much! I’ve got a question: are the flax seeds ground too?

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26 SusanV July 15, 2010 at 7:35 pm

Yes. The best way to do it is to grind the seeds (chia or flax) and then measure out a teaspoonful.

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27 Helena July 16, 2010 at 7:45 am

Thank you! I’ve got everything ready to go then, yay!

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28 Amy July 15, 2010 at 7:26 pm

Now I have something to do with all those blueberries I bought the other day. :)

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29 Daniel July 15, 2010 at 8:40 pm

I just made this cake tonight and stuffed it in the freezer for about 10 minutes so it would cool faster so we could eat it. It has a nice moist chewiness and indeed, chocolate is the dominant flavor. Any way to get more of a blueberry flavor in it? I find it has just the right amount of sweetness and it turned out great for an on-a-whim recipe that I had to have after I saw the pictures.

Thanks again for the awesome cake recipe! :D

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30 Heather @ Side of Sneakers July 15, 2010 at 9:14 pm

I love recipes with unusual (to me) flavors!! I need to keep this one tucked away for a special occasion!

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31 Donna July 15, 2010 at 9:48 pm

Susan,
That cake looks beautiful! I’ll think I’ll try making it tomorrow. Thanks!

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32 DeeDee July 15, 2010 at 11:24 pm

Susan`-> I have saved each and every one of your recipes whether I intend to make it or not. And ditto to Angela’s request that you open a cafe displaying your food and photography genius!

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33 Amber J July 16, 2010 at 1:48 am

I wonder, would this work with carob powder instead of cocoa?

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34 SusanV July 16, 2010 at 8:06 am

You can try. Carob has less flavor than cocoa so you might need to use a little more and it burns more easily so you might need to reduce the temperature a little (though that would throw the timing off). More importantly, I’m not sure how acidic carob is. The acid in cocoa helps with the leavening, so the rising results may be different with carob.

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35 Igirl July 16, 2010 at 9:49 am

Can I substitute blueberrys with any other friut. Like peach/strawberries. Please suggest.

Thanks

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36 SusanV July 16, 2010 at 9:52 am

Haven’t tried it, but I don’t see why not. Peaches, strawberries, cherries, raspberries all sound good.

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37 Igirl July 16, 2010 at 11:41 am

Thanks!

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38 Ellen July 16, 2010 at 10:37 am

Two glorious Yankee blueberry recipes, both with wonderful names:

Blueberry Flummery: boil the blueberries with a little sugar and enough water to cover. While they cook down, spread slices of soft bread with margarine, and sprinkle with cinnamon and sugar. Line a baking dish with a layer of bread, pour a ladel of berry sauce over, and repeat until bread is used up, adding berries as final layer. Weight down with a plate and several cans in the fridge over night.

Blueberry grunt: boil the berries as above, but with more water. Make dumpling dough and drop by the small spoonful into the berries. Cover until dumplings are cooked.

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39 Kaitlin July 16, 2010 at 11:32 am

Beautifully styled! I have some blueberry bushes in my yard, but their yield is so small that I have been looking for a pick-your-own place nearby. Not much luck yet, but I imagine that when I do find one, I’ll do just as you guys did and end up with waaaaay too many :)

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40 Datehoney July 16, 2010 at 11:48 am

Great recipe! Do you care if we share it on 101usesfordatesyrup.wordpress.com?

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41 SusanV July 16, 2010 at 12:10 pm

As long as you link back to this page, I don’t mind your sharing the recipe. Thanks for asking!

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42 Lori July 16, 2010 at 1:23 pm

Wow! That looks fantastic! And balsamic vinegar in the cake… very interesting! I can’t wait to try this!

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43 Christine July 16, 2010 at 1:26 pm

Hi Susan – I’ve just stumbled upon your blog and am already obsessed as a new vegan. I’ve already forwarded to at least 5 people! I’m going to try to make this cake for a friend’s birthday this weekend. Can I use agave syrup instead of the date syrup? I saw that someone else asked this same question, but I didn’t see a specific response.
Thanks so much for the awesome blog and the amazing recipes!!!!!

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44 SusanV July 16, 2010 at 1:58 pm

Hi Christine–so happy you found my blog. The answer to your question is yes. Agave nectar or any other liquid sweetener will work. Hope you enjoy!

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45 Emily July 16, 2010 at 2:03 pm

This looks delicious! I love the blueberry-chocolate combo! I am hoping (fingers crossed!) that my mother ships some of her neighbor’s big, beautiful, organic blueberries to me so I can create this cake without breaking the piggy bank.

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46 Elli @ 16 and Losing It July 16, 2010 at 2:09 pm

Wow that cake looks so amazing! I love foods that can be low-calorie and still be delicious! All the joy with none of the guilt!

Vegan cooking is somewhat new to me, so I’m always excited to find new recipes!

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47 myrecessionkitchen July 16, 2010 at 2:34 pm

Thanks for the link about the date syrup, I love it when there are new healthy alternatives to sugar. Did you use chia or flax when you made the cake, it’s beautiful!!

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48 SusanV July 16, 2010 at 2:47 pm

Thanks! I used the chia seed. (I always list the actual ingredient I used first, followed by any substitutions.)

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49 Amber Shea @Almost Vegan July 16, 2010 at 5:04 pm

Blueberry and chocolate, how interesting! I love the inclusion of balsamic vinegar.

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50 Emily July 16, 2010 at 5:23 pm

Hey Susan, I was wondering if you got the idea for this from the BH&G winning recipe (it just so happens to be my cousins wife) Thanks for always giving credit where its due! My husband and I visit your blog often as we generally (not strickly) try to keep a vegan diet….so I am happy to see the changes you made.

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51 Georgie Fear July 16, 2010 at 8:22 pm

WOW! That cake is astonishingly beautiful! I think your substitutions sound very clever too! Any thoughts on other fruit it might work with?

Thanks for posting!

Georgie Fear RD

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52 SusanV July 17, 2010 at 12:16 pm

I think it should work with most fruit. Apple sauce is a common substitute for oil in baking, and it or any pureed fruit will probably give similar results. I think cherries would be really good.

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53 L. Burghardt July 17, 2010 at 12:08 pm

That cake looks delicious . as soon as i have translated all the ingredients into german i will run to the next store and buy the stuff i need :-)

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54 Jennifer @ Maple n Cornbread July 17, 2010 at 2:36 pm

What a fabulous idea and great way to up the fruit content in sweets!! beautiful!

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55 Jasmine July 17, 2010 at 7:20 pm

Susan! I just wanted to say a big big big THANK YOU for your blog! This summer I took over cooking dinners at home, but as I am the only vegetarian in the family, I really wanted to show my parents that it could be plenty delicious. I told my parents about your fat-free vegan blog (as I’ve made many of your recipes while I was away at college and knew they were yummy!) and that I’ll be cooking more of them at home as well! They were very skeptical at the thought first, but after two weeks, my dad admitted to me that not only did he enjoy the food every day, his blood pressure had also lowered to a healthy range for the first time! We’re celebrating with this blueberry chocolate cake! :P

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56 Jennifer July 17, 2010 at 8:28 pm

We will be trying out this recipe tomorrow and are very excited.

I visit your site daily and have loved several of your recipes. We’re not a vegan family, but my 4 year old is allergic to milk, eggs and peanuts, so anytime we find a recipe that works for our family, we are very excited.

Thank you so much for the recipes!!!!

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57 Jane July 17, 2010 at 9:09 pm

This cake looks deliciously awesome! I love blueberrys and chocolate! Can’t wait to make it!!

thanks!

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58 Sara July 18, 2010 at 6:48 am

I made this yesterday and it was awesome! I used flax seed for the binder and maple syrup for the sweetener. Since I didn’t have enough blueberries to top the whole cake, I made a raspberry and blueberry sauce by combining about three quarters of a cup of raspberries with a quarter cup of blueberries, with maple syrup and agave to taste and until the mixture becomes smooth and thick. It was delicious!

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59 Carolyn July 18, 2010 at 10:37 am

Another great one. Thanks for sharing.

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60 Stacey@http://stacey-healthylife.blogspot.com/ July 18, 2010 at 3:01 pm

That looks really yummy and so pretty with the blueberries on top.

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61 Margo Cooper July 18, 2010 at 3:36 pm

I made it with maple syrup and just threw the syrup into the blender with the other wet ingredients. A suggestion I have for a topping is to blend up an extra few blueberries with some syrup (being Canadian, my vote is for maple!) and then stir the fresh blueberries into that. Of course that does mean you have to wash the blender twice . . . .

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62 Dianne July 19, 2010 at 6:46 am

Beautiful! I go wild-blueberry picking in Maine every year; there’s a tiny island with blueberry bushes near our vacation spot. Needless to say, it’s impossible to get a gallon of those tiny wild ones! We usually make blueberry-peach pie or something.

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63 offmotorway July 19, 2010 at 9:52 am

Wow, this looks fabulous! For those wanting gluten free, I’ve discovered a mix of brown rice flour, chestnut flour and cornflour works well – it’s best to eat what you cook fresh, as things can get a bit floury by the next day, but with this cake I can’t see that being a problem…!

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64 Carolyn @ eatlivebewell.wordpress.com July 19, 2010 at 1:58 pm

Hi Susan,
After commenting on your blog yesterday, I picked up a few ingredients at the health food store and made this cake for dinner. It was super easy to make (thanks for recipes with short ingredients lists and not many foreign objects) and looked great as presented on the plate.

As for the taste, I think it is lacking some moisture. I followed the recipe to a T. Did yours come out lacking moisture as well?

I have pictures to my cake and more comments on the recipe on my blog at http://eatlivebewell.wordpress.com/2010/07/19/black-bean-burgers-chocolate-blueberry-cake/. I gave you lots of praise on your blog and cited the recipe source.

Looking forward to hearing from you.

eat well,
Carolyn

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65 SusanV July 19, 2010 at 2:35 pm

I agree that without the blueberries and agave, it’s not that sweet or moist. It’s also not a very cake-like cake, meaning it’s not light or fluffy like my Chocolate-Orange Cake, which is why I think of it as more brownieish. I think if people want a more traditional chocolate cake, they should look at the orange one, but I did like this for a change of pace.

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66 Carolyn @ eatlivebewell.wordpress.com July 19, 2010 at 2:55 pm

Thanks SusanV. I’ll try out this Chocolate-Orange Cake here soon! It looks delicious!

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67 SusanV July 19, 2010 at 3:01 pm

Thanks for giving it a try, Caroline, and for writing about it on your blog. If you try the chocolate-orange cake, I’d be interested in hearing your results.

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68 vegantickles July 19, 2010 at 3:29 pm

This cake looks like a piece of art-work! can”t wait to try it!

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69 Ingrid July 19, 2010 at 9:29 pm

Love chocolate and blueberries! Great recipe!

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70 Beth July 20, 2010 at 4:18 pm

I made this cake and it was delicious! I just have one question for you. Mine was pretty dense. I followed all the directions and just came out really dry and heavy. Is that how yours was? The only difference is that I used whole wheat flour, instead of white whole wheat flour. Is that where my problem lies?

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71 SusanV July 20, 2010 at 5:30 pm

White whole wheat flour will definitely make a difference, but this is a very heavy cake, almost like a brownie. Mine wasn’t that dry, though, so it could be the difference in flours or some other difference (altitude, moisture in the flour, etc.) You could try adding another 1/2 teaspoon of flax or chia seed and 2 tablespoons of water and see if that makes it moister.

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72 Shannon July 20, 2010 at 5:46 pm

I’ve been peeking around your recipes for a while and my intense craving for blueberries and love of brownie-like cake spurred me to try this one last night. I’m in love! I was very impressed by the flavor a texture given how healthy the ingredients are.

I used normal whole wheat flour, so it was a tad on the grainy side, but it was still quite moist. It did finish cooking in less time though, a little under 25 minutes, so I would recommend checking earlier for plain whole wheat users.

I used agave as my sweetener and reduced it a tad to make room for a small handful of vegan chocolate chips (naughty but soooo nice) and was generous with the 1/2 cup of blueberries. Between those two little changes, there was no need for the extra agave on top.

I also had a piece straight out of the oven and it definitely works warm as well, but is better when chilled.

Thanks again! I think I’m making your Blueberry Oat Bars next!

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73 Gloria July 20, 2010 at 9:48 pm

I don’t digest sugar or wheat very well, so I made this tonight with whole spelt flour, reduced the maple syrup to just under 1/3 cup, added a few more blueberries and vanilla extract to the blender and added about a tablespoon of stevia (NuNaturals brand) and a dash of cinnamon to the flour…

OK, I know, I changed a lot but this seriously came out AWESOME! The spelt made the cake so light and it was perfectly moist for my taste. I topped it with a mix of smashed raspberries and a smidge of coconut oil – totally decadent :) Thanks for the inspiration!!

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74 VEGirl July 21, 2010 at 11:35 am

Wow, once we get blueberries I am going to pull this out! If I sub quinoa flour for the wheat it will work the same and I even have date syrup. How wonderful…
Thanks Susan!
VEGirl

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75 Lars July 21, 2010 at 1:31 pm

Hey
i made ur cake. it was reall great. but it was kind of hard and not very moist. any idea what i can do to fix that?? i used agave syrup as sweetener.
i thought about using sparkling water (might that work??) or should i use less starch ( we dont have chia seeds here in germany)

i loved that it wasnt too sweet, but just a little bit hard and firm

greetings

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76 Sara July 21, 2010 at 6:36 pm

So good it belongs on the header of your site. Not bad.

I’m really loving blueberries this summer and am interested in trying your blueberry vinaigrette. I’ll let you know how that goes.

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77 Morgan July 22, 2010 at 4:33 pm

I am loving all of the blueberries right now! THis cake is beautiful!

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78 Linda July 22, 2010 at 5:18 pm

Hi Susan!

Thanks for another wonderful recipe!
I have a question. I have read that when freezing a non-fat cake they dry out easily. I was going to make several of your cakes and freeze them. What do you think?
Thanks/Linda

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79 SusanV July 22, 2010 at 5:40 pm

I haven’t tried freezing one, Linda. They get eaten too quickly here! To be on the safe side, why don’t you just freeze one first to see how it does? I’d appreciate it if you could let me know your results.

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80 I SO HUNGRY July 24, 2010 at 6:37 am

Love the cake its so tasty looking. Thank you for sharing..

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81 Rachel July 24, 2010 at 3:10 pm

WOW….that cake looks DELICIOUS! B-day is coming up, this may just have to be my cake :)

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82 Tina July 24, 2010 at 4:53 pm

Hi Susan. Thanks for all of your recipes they are delicious.
I made the cake today. Should I put it in the refrigerator?

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83 SusanV July 24, 2010 at 5:30 pm

I stored mine in the fridge just to be safe.

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84 Rogene July 24, 2010 at 8:18 pm

Chocolate and blueberries? Oh, my! I am so going to have to try this one.

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85 Gluten Free Cooking July 25, 2010 at 11:26 am

Wow – those blueberries look wonderful! Can’t wait til summer rolls around here and we can go berry picking again. Thanks for sharing your recipe.

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86 Anna July 25, 2010 at 4:38 pm

Just made it and my Omni husband loves it! He store a taste.
I added a little blackberry syrup to the cake (about 1T) and I made a syrup with 1/2c blueberries and 3T blackberry syrup to go on top. And I plan to serve it with more fresh blueberries and a bluberry polmagranate acia berry sorbet.

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87 Racheli July 26, 2010 at 9:43 am

Hi, Susan. I want to make this cake for a friend’s birthday. The problem is: I live in Israel, and there are no blueberries in the stores! There are frozen blueberries, though, and I was wandering if they would work in this recipe?
Either way, thank you for sharing this recipe for such an amazing looking cake.

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88 SusanV July 26, 2010 at 10:36 am

Frozen blueberries will work. Just let them thaw and come to room temperature first. Good luck!

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89 Keri July 26, 2010 at 12:00 pm

This cake is simply amazing!! Thanks for the recipe!

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90 Vanessa July 26, 2010 at 12:50 pm

I made this – but couldn’t get to the store in time so it was made with black berries rather than blueberries. I tried to drain as many seeds as possible first and it turned out amazing. I ended up serving it with the plum cobbler (which was truly spectacular) at a birthday party where no one knew the better (that they are having healthy treats) :) Thanks so much for the recipes.

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91 Kellie July 26, 2010 at 1:09 pm

I can’t wait to try this. We went blueberry picking this past weekend and had 9 quarts to contend with afterwards. After McDougal’s Blueberry Cobbler that went like a flash, I was debating between a great Veggie Times recipe for Blueberry Pie or muffins. This sounds heavenly since blueberries and chocolate is 2 loves of mine.

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92 Jessica @ Running From Cupcakes July 26, 2010 at 1:53 pm

Wowww! I’ve recently started changing my diet (and trying with my Hubby) and exercising lots, and I never thought I would taste anything “delicious” again. Was I ever wrong!! This cake was unbelievable! I found the recipe at another blog, and she suggested adding a mashed banana, which I did.. and omg, the banana with the taste of blueberry, and then blueberries on top… pure bliss! Didn’t even need a sweetener to drizzle on top.

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93 Christine July 26, 2010 at 7:41 pm

I had the perfect confluence of events that led to me making this tonight – yesterday my mother-in-law brought over 2 pints of blueberries, I had exactly a tablespoon of balsamic left, and (as it turns out) exactly the amount of maple syrup needed, so I figured why not? I used potato starch as suggested instead of the seeds and it worked just fine. I also used regular whole wheat flour instead of white and it was great. This was delicious! Just sweet enough, just chocolatey enough :) Thank you so much for your wonderful recipes!

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94 Kylie July 27, 2010 at 10:48 am

I can’t find agave nectar anywhere around here, but I did find some peach nectar, and I’m going to try it with that. It looks simply amazing!

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95 marie July 27, 2010 at 11:06 am

Hi Susan, I am without any liquid sweetener. Is there anything else I can substitute? Applesauce perhaps?

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96 SusanV July 27, 2010 at 11:09 am

Applesauce will probably not be sweet enough, but you can use regular sugar and add a tablespoon or two of water.

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97 Elizabeth July 28, 2010 at 12:39 am

Hey Susan,
I was put onto your site by my natruopath, and I have to admit, although I love my meat, you have some very tasty recipes. Curious though, as alot of your recipes say ‘fat-free’, is this just the bad fats? And what about the carbs and sugars, as they can be just as bad…..

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98 Heather July 28, 2010 at 10:37 am

This was delicious!! This was my first time making a cake from scratch. Thanks for the recipe!

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99 Ellie July 29, 2010 at 5:39 am

Great recipe, I’m always on the lookout for vegan cake ideas as I hold weekly tea parties for my five friends. Last week I found a fab cup cake recipe in Vegetarian Living Magazine. Not only did they taste great, but looked fab too.

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100 joey zee July 31, 2010 at 2:19 pm

We finally got Organic Blueberries in at our local supermarket so I made this one when we had company (non-vegan) , it disappeared in one day…I’ll make it again, love love loved it.

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101 Jaye Denman July 31, 2010 at 8:52 pm

When I made your chocolate cake with the substitutions you suggested, it turned out marvelously. I used blueberries, but next time think I will use strawberries. There WILL be a next time! Everyone who walked through my door that day ate and enjoyed a piece of it, and my granddaughter ate two slices! Since I don’t make many desserts, this will be the recipe I use when I’m expecting guests who like chocolate (most everyone I know). Thanks….Jaye

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102 Dalia August 2, 2010 at 6:17 am

Hey,

such an amazing job :)
seems very yummy
i was wondering is it okay if i didn’t put the chia seeds \flax seeds in the recipe ?!

Thank you

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103 CM August 4, 2010 at 2:32 am

The chocolate and blueberry cake is a definite winner. It is the next inclusion on the dinner party menu. We soooooo love what you do Susan!! We regularly have dinner parties and more often than not, I use your blog as inspiration. If I am honest, I delight in asking carnivores over for dinner – the expression on their face when they accept and then find out that we are vegan, is wonderful (and somewhat amusing). The expressions on their face after consuming meal is simply priceless!!! Thank you for making veganism a pleasure (for us) and a not-so-scary prospect for those who are not.

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104 christina August 5, 2010 at 3:44 pm

thank you for this delicious recipe. i tried it for the first time today and i’m delighted. so delighted that i even took a picture of it and uploaded it on my blog. have a look :)

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105 laina August 5, 2010 at 9:36 pm

Another great recipe, Susan. I made this tonight and dh and I both loved it. It came out a little dry so next time I’ll bake a few minutes less.

I used maple syrup and next time I’ll use the agave syrup since dh has diabetes. If I wanted to sub splenda, how would I change the dry/liquid ratio?

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106 Mr. P August 6, 2010 at 5:10 pm

Thanks a million for this recipe. My daughter and I had a great time baking this together. I can’t believe how moist, and delicious this brownie/cake is!

I used parchment paper to eliminate all fat, and I also used a fat free brand of cocoa powder.

Again, Thanks a million!

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107 Josie August 8, 2010 at 1:23 pm

this looks delishhh! do you think you could swap the blueberries for raspberries and it would still work?

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108 Diana August 12, 2010 at 10:51 am

My 17-year old son made this chocolate-blueberry cake yesterday using your recipe and I very excited to find out that not only is it good for you, but it’s actually pretty good tasting too. My husband and two younger sons also liked it. Thank you for this great recipe. I did want to ask you, what is the serving size for this cake?

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109 SusanV August 12, 2010 at 11:21 am

Diana, cut the cake into 8 equal pieces. A serving is one piece. Glad you all enjoyed it!

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110 TeresaC August 16, 2010 at 3:33 am

I’m going to bake this butterless, eggless chocolate cake for my mom. Thanks for the lovely recipe. I add ground flaxseed powder to my meals, but never in a cake. It would be interesting to see how it turns out!

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111 Marty August 16, 2010 at 4:25 pm

We’ve had a bumper crop of wild blueberries here in Alaska this summer, they’re not sweet generally but tart, as are the low bush cranberries. I’m going to try some commercial (Washington or Oregon) fresh berries with the Alaskan tart for my quilting group on Thurs. I’m sure it will be a delightful hit, as they’re all chocolate lovers.

Re: freezing berries. How we do it here is after cleaning (as you’ve described), we spread them on cookie sheets with sides, or any pan with sides, in a single layer and freeze in the freezer. Then when frozen bag in baggies are store in freezer that way. They don’t solidy into a great block like mine have in the past. I do it for all berries and have even for banana’s whole or sliced (for smoothies). When banana’s are marked down for sale because they’re ripe I started freezing them for smoothies and GFV (gluten-free vegan) baking.

I love your website! You have the best GFV recipes anywhere! Thank you!

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112 April August 17, 2010 at 9:23 pm

Wow! This recipe looks great. I have not yet used date syrup, but am seeing it in other recipes as well.

I wish I had seen this recipe a month ago when I too was trying to beat the southern heat and load up on gallons and gallons of blueberries. I will have to pull some from the freezer and give this cake a try. I love that they are blended and no blueberry bits in the cake, unlike pancakes.

Last year we had so many blue berries I juiced them and froze the juice for blue berry lemonade year round. The berry farm was giving away glasses of this yummy drink after we picked. How very refreshing!

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113 Julie August 19, 2010 at 6:41 pm

I made this last weekend and topped it with blueberries and raspberries. It was divine!

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114 moonwatcher August 19, 2010 at 7:14 pm

Hi Susan,

I used this blueberry chocolate cake as a template to create a gluten free carob version with raspberries on top instead of blueberries, since I had a lot of those in my backyard. Plus I borrowed the idea from a raspberry cake recipe in Get Healthy Go Vegan to use some Grand Marnier. So here’s what I did: I used a mix I had made up of sorghum, quinoa and brown rice flour and potato starch. I added a little more quinoa flour to make the amount exact as in your recipe. I added an extra tablespoon of carob powder, and maybe a half teaspoon of Grand Marnier to the batter. Instead of blueberry puree and water, I used raspberries in the puree. I oiled the cake pan with canola oil, but I also used a round of baking parchment on the bottom, since you never know with gluten free stuff if it will come out of a round pan easily. It came out like a charm. I covered the cake with raspberries with their little bottoms up, and then drizzled a whisked mixture of Grand Marnier and Agave on it. I didn’t measure this exactly, just did it until it seemed good but not too gooey. It was fantastic. My son and his girlfriend came to visit last week, so it was an early birthday cake for him, a celebration of his graduating from the internship he was in and also the fact that he got a job. :) They loved the cake. One night we had it with “banana ice cream”–my new favorite—a frozen sliced banana, 1/2 cup unsweetened soy milk and about 1/2 tsp vanilla. I swear, this cake feels as decadent as anythhing, and the gluten free texture, while different than your photo was thick, brownie-like, and satisfying. I hope I can do it again! Also, I didn’t have date syrup so used half agave and half maple syrup. After the fact I saw that we do carry it at our co-op. How do you like working with it? Do you keep it refrigerated? I am thinking about splurging on it next time I want to make a dessert. How does it affect texture in your opinion?

Thanks again for another winner!

xo

moonwatcher

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115 Danni August 22, 2010 at 11:27 am

This is delicious! I topped it with blueberry preserves and fresh blueberries. I had no idea this combination of flavours would be so good! Thank you for the amazing recipe :)

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116 Alta Bergquist August 23, 2010 at 9:31 pm

I made this cake and it came out a little bitter. The only thing I substituted was Ube Plum vinager instead of balsamic because I didn’t have any on hand. I used agave for sweetener.

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117 Ulya August 24, 2010 at 6:56 am

I can’t wait to try this with some fresh sour cherries from the garden! It’s really nice to find such recipes that use healthier ingredients. Thank you!

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118 Evangeline August 24, 2010 at 9:00 pm

I just made this recipe as cupcakes (it made 12) and sooooo good! Thank you Susan! I can’t wait to try your other recipes : )

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119 libby August 25, 2010 at 9:33 am

I made this last night, albeit a bit hastily, and also ran out of maple syrup so had to improvise.

I think next time I make this I will actually simmer the blueberries on the stove with the water and maple syrup which I think will help the blueberry flavor. I also needed a bit more sweet in the cake, I might add more sugar or use some golden syrup. Oh, and I also added a splash of vanilla. Overall pretty delicious!

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120 Shelly August 25, 2010 at 7:36 pm

I tried the GF version substituting gf flour + 1/2 tsp xantham gum and it was incredibly gummy – any recommendations?

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121 Julie August 29, 2010 at 5:59 pm

I made this cake 2 days ago and… it’s all gone!
I have to say that I’m very impressed with the texture (It’s pretty much half way between your regular chocolate cake and brownies… oh, mmmmm!) and moistness (I was scared it would be kinda dry after cooling down since there was NO fat in it) of this cake even after its cooled down.
Also, the portions are big for the amount of calories that’s in them. Which is a GREAT thing to me! lol
Thumbs up to a wonderful recipe! Definitely a keeper :)

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122 audrey August 30, 2010 at 8:24 am

do you have any advice for un-healthying this recipe? mostly the issue is that i don’t have ground chia or flax. what would you recommend substituting for these?

thanks!

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123 SusanV August 30, 2010 at 9:43 am

Try using a teaspoon of cornstarch instead. Good luck!

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124 JillS. September 1, 2010 at 4:53 pm

You actually had me at “brownie-like”! And I have blueberries waiting for me to something different with them – think it is time for this cake… or I may try the cupcake idea. Great Photos!

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125 Melanie September 4, 2010 at 11:13 pm

I made the cake this evening – it turned out perfect. I didn’t have access to fresh blueberries and so I used frozen and it worked just as well… I just thawed them before I used them. Thank you for the recipe!

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126 Jenny@ The Healthy Teenager, green tea, yoga and vegan food. September 24, 2010 at 7:54 pm

I’m trying this recipe right now! The cake is currently baking away in the oven and it smells DIVINE!
I can’t wait to try it!

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127 A.S. October 25, 2010 at 4:27 am

Hello!
First off: your blog is amazing! Good work!
I’d really like to try baking this cake because it just looks sooo good! Actually this would be the first vegan recipe I’d do since usually I’m “only” vegetarian.

Now I have a question: Can this cake be done with other berries or fruits (strawberries or cherries and such) as well? Because I’d bake this for my family and my sister already stated that she doesn’t like blueberries (she’s odd when it comes to food).
Please excuse my cluelessness about this but I usually don’t cook and bake so I have no idea what can or can’t be done (:

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128 SusanV October 25, 2010 at 7:41 am

Strawberries or cherries would probably both work, though I can’t say for sure because I haven’t tried either of them yet. The recipe is based on this Pineapple Coffee Cake, so if she likes pineapple, give that one a try.

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129 Anna November 7, 2010 at 2:22 pm

I blogged about this recipe on my blog, linking back to this website.
I hope that was ok. xx

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130 Liz November 17, 2010 at 9:19 pm

Great recipe! I made it for a birthday vegan potluck, the cake and an additional 6 dozen cupcakes. Rave reviews from everybody. After searching the web for vegan and fatfree chocolate birthday cake, this was the only one I found. It will be a frequent favorite in our home. Thanks so much. Love the website and often suggest it to new vegans looking for great recipes. Liz

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131 Lauren November 23, 2010 at 6:53 pm

I just tried this out. I used the blueberries for the cake, but topped it with pommegranate instead (cheaper during this time of year than blueberries). Delicious!!

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132 Azahara December 15, 2010 at 1:43 am

This was beyond amazing. I simply do not have words to describe it. We should have to make up a new adjective to do it justice. Its spongy texture and not-too-sweet flavor captivated my cake-hater dad and sister. Anyway, as most people have said, it was dead easy to make (worthy of your ‘ridiculously easy’ label), so I’ll soon be experimenting with muffin-sized brownies.

P.S.: I made this for my birthday, so instead of covering the whole top with blueberries, I made a circle with them, and in the middle I draw my age with more of them. So, not only was it healthy and delicious, but very beautiful too!

Thanks for the wonderful ideas, Susan.

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133 Kathy December 21, 2010 at 5:52 pm

Hi! This is scrumptious! I must try it! But, of course, not right now, it’s winter. I will have to try out this recipe during the summer and when I have more time. But I do have a question, can I not have flax/chia seeds?
This sounds like a good idea for cupcakes…I should try them, cupcake form though too! Anyways, thanks for the recipe, and I love how you post nutrition facts too.

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134 freude December 28, 2010 at 10:31 am

Brilliant recipe. I made this for my husband’s birthday and he loved it. Already made the orange-chocolate cake twice. Susan, thank you for sharing your amazing recipes.
For this cake, I messed up, blending the syrup with the wet ingredients, but the cake still turned out great. I made a chocolate glaze-blueberry compote to put on top. Really great recipe.

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135 Emily February 5, 2011 at 2:51 pm

Hi Susan! This recipe looks delicious! I was thinking about making this in cupcake form for Valentine’s Day and possibly using raspberries or strawberries instead of blueberries… do you think that would work? And do you have any suggestions for baking time for cupcakes?

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136 SusanV February 5, 2011 at 2:57 pm

I think either raspberries or strawberries would work, though raspberries are more seedy and might need a little extra blending time. I would start checking cupcakes after 15 minutes. And remember, this will be more like a brownie than a cupcake, so don’t expect it to be light and fluffy. Good luck!

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137 Becca February 6, 2011 at 6:18 pm

Followed the recipe exactly, only I used white kamut flour.

I love its deep dark color. Like you said, its not too sweet, but I didn’t mind.

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138 LT March 1, 2011 at 11:12 am

Tomorrow is my dad’s birthday and I’ve secured the honour of baking the cake. My oldest brother LOVES blueberries and I prefer vegan baking, so I wanted to find something to please everyone. I came here, looked at this recipe and then decided to browse the Internet to see if I could find something different.

I couldn’t.

I did find FOUR blogs that were making your cake and raving about it. I think I’ve found the cake that I’m making.

Thank you!

http://rocaille-writes.blogspot.com/2010/08/vegan-blueberry-chocolate-cake.html
http://ohsheglows.com/2010/07/25/healthy-blueberry-chocolate-glaze-cake/
http://simplysjostedt.wordpress.com/2010/09/21/vegan-chocolate-blueberry-cake-the-end-of-my-mixer/
http://veganuchicago.org/vegan/chocolate-blueberry-cake/

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139 LT March 5, 2011 at 3:25 pm

I doubled the recipe so that there would be enough for 10-people and I used frozen blueberries instead of fresh. Instead of making a really pretty display of blueberries on top, I make a blueberry coulis (heated the berries with vanilla, then pureed) to go on top. The cake was devoured.

Thanks again for the recipe!

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140 Allison April 10, 2011 at 7:43 am

Mmm this was lovely! I thought the texture was really nice. I used whole wheat flour and it turned out fine. I ate this cake with a ‘frosting’ made of a mixture of agave, water, and cocoa powder, and it was super delicious. My only complaint is that I had to get out the blender, but that’s just because I’m lazy and I don’t like cleaning things, it’s nothing wrong with the recipe. Which is great!

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141 Megan May 17, 2011 at 9:20 am

Another fantastic dessert recipe. Though it isn’t quite blueberry season, I’d just bought a big bag of frozen wild blueberries from Costco. We were craving dessert last night and whipped this up in a jiffy. So delicious. I just had a sliver as “breakfast dessert” this morning, and I think the blueberry flavor developed even more after sitting over night. Yum yum yuuuum.

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142 Jill May 30, 2011 at 8:09 pm

I made this cake to bring along to a Memorial Day BBQ so that there would be dessert there I could partake in. The good news? It turned out great! The bad news? It turned out so great that even our non-vegan family loved it and there’s hardly any left. Thanks for the recipe!

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143 Stephanie June 7, 2011 at 12:31 am

Gotta say I didn’t like this at all…..altho looked gorgeous indeed.
My guy …the human food vaccum….mashed the berries and ate his slice but the texture and flavor just wasn’t there for us. Eating is very subjective of course!
You have the most fabulous food photos btw….bravo!! enjoy your site sooo much!
Steph

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144 Becky R July 1, 2011 at 12:40 pm

I can not wait to make this. We went blueberry picking, but it was $20 a bucket (which was about 1/2 a gallon.) I wish we could get $3 a gallon. But it is fun.

Now we have two of our own blueberry bushes and we eat about 2 bluebrries a day.

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145 Anna July 25, 2011 at 3:15 pm

Could this recipe be baked as cupcakes? would there be any adjustments to the recipe to make cupcakes?

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146 SusanV July 25, 2011 at 3:23 pm

Others have had no problem making it into cup cakes. Enjoy!

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147 Alyssa July 28, 2011 at 9:54 am

Love this cake. I have made it several times, to rave reviews!! Is there a way for me to post a picture of the last one I made?

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148 SusanV July 28, 2011 at 10:27 am

Alyssa, I’m glad to hear that you’ve had such success with it. If you have the photo on a website, you can post a link to it. If not, send it to me at blog @ fatfreevegan.com and I will upload and post it for you.

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149 Sarah July 30, 2011 at 5:59 pm

Pure heaven. And I love that this is sweetened by blueberries, not sugar. Genius!

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150 Tisha August 9, 2011 at 11:30 am

Thank You so much for this! :)

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151 Kait September 4, 2011 at 9:21 am

This sounds amazing, I can’t wait to try this recipe. I love Blueberries. I make a delicious Blueberry Zucchini bread, which is absolutley addicting. But I love chocolate mixed with fruit, So i’ll defintley be giving this a try

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152 Cyndie September 28, 2011 at 1:34 pm

I tried the recipe for your Chocolate Blueberry Cake last night. My Mother and I both loved. My daughter, not so much. I don’t think it was sweet enough for her tastes. But, I love it and will make it again and again. Thanks for sharing.

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153 Jules December 6, 2011 at 5:11 am

Hi Susan,
I made this cake yesterday for friends to mixed reviews. I found it very very dry when mixing it all together and wonder what I might have done wrong. I checked the ingredients a few times and seemed to have correct quantities.
I’m new to vegan cooking so I also wonder if my ground flax seeds should be finer. The ones I have are quite chunky looking.

I guess I’d like to know if it was supposed to be like a very thick paste before baking or not. It didn’t spread out to the sides of my cake pan at all and just rose a little in the middle. Your picture looks so moist and inviting, but mine was definately more like a heavy dry dough.
Ideas?

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154 Chelsea December 7, 2011 at 8:05 pm

I just made this cake…it was amazing!!!!!!! We are new vegans and LOVE your recipes! Thank you!

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155 Elisabetta December 22, 2011 at 3:13 am

Hi Susan, this recipe sounds amazing! Do you think I could sub blueberries with banana? What kind of fruit I can use instead of them? In this time of the year I find just frozen blueberries at the supermarket and they costs a lot… Thanks for seggestion! Tou’re great!

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156 Susan Voisin December 22, 2011 at 7:29 am

I don’t know if bananas would work. You can use any kind of berries instead, even frozen ones. Or you could try my Chocolate-Orange Cake or one of my banana breads. Good luck and good eating!

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157 Elisabetta December 22, 2011 at 8:52 am

Thank you, Susan. I’ll try this recipe using bananas during Christmas holidays. I’ve tried your Chocolate-Orange Cake a few days ago and let me say: it’s to die for… Amazing! I love your recipes. Wishing you a beautiful and peaceful Christmas… Greetings from Italy.

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158 karpanilove January 29, 2012 at 12:17 am

Have you tried using a gluten-free flour for this cake? If I tried it with gluten-free flour, how much zantham gum do you think I would add?

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159 Susan Voisin January 29, 2012 at 7:18 am

Take a look at Moonwatcher’s comment above. She used a blend of gf flours and potato starch and no xanthum gum.

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160 karpanilove January 29, 2012 at 5:45 pm

Thank you, Susan! I missed her post. I’m new here, vegan, and newly gluten-free, and completely love your blog! Iit’s really serving me because I am seven days into an open-ended fast (probably not past 30+- days) and have been experiencing “hunger,” which is different from other fasts I have done. I have had more fun the past 24 hours gleaning your blog to expand my options for healthier eating when I break the fast. It’s very exciting and I am eating wonderful, healthy food while not eating! How can that be? No hunger pangs! Last night I went to bed on a “full stomach” and had no digestive repercussions. Thank you, thank you! I love what you are doing and have passed your blog info on to several vegan friends, as well as mentioning you on my Facebook page. You are awesome!

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161 Susan Voisin January 29, 2012 at 5:50 pm

Thanks! I am amazed that you can read about food while fasting. I think that would drive me crazy! Good for you!

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162 Dorothy Olsen January 30, 2012 at 7:11 pm

I just wanted to leave a comment because I was so excited to see my recipe as inspiration for your recipe. Since my BHG winning I have been more extensively introduce to the health benefits of being vegan, and I’m convinced (in my brain, but not in my practices). I would love to learn the recipes and tricks you share. :)

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163 msinfo247 February 7, 2012 at 2:05 pm

Susan,
Talk about southern hospitality. Thank you for sharing this recipe. I’d just bought chia seeds and was having a chocolate craving. The only modification I made was to use 1/4 cup of whole wheat pastry flour to lighten mine since I was using standard whole wheat flour. And I added a blueberry chocolate ganache on top using a little light cream and some additional blueberries. My lil one is a blueberry lover so I’ll be making this again.

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164 Veena February 12, 2012 at 4:34 am

Hi Susan, I had bookmarked this recipe a while ago and finally got to make something like this. I skipped the ground flaxseed and used self rising wholemeal flour. I also added 1/2 teaspoon baking powder as I was not quite sure whether it would rise well. Maybe I should not have added it. The cake tasted good but it was cracked quite a bit and did not look like yours. Any thoughts on how to improve? I also used white vinegar.

Thanks

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165 Dani February 18, 2012 at 3:19 pm

This is a great recipe! I made this cake for the second time today, but I made some changes to it (because I’m not a vegan and because I didn’t have all the ingredients the recipe calls for). I posted “my” version in my blog, with a link to the original recipe. I hope that is okay, but please let me know if it isn’t: http://chubilife.wordpress.com/2012/02/18/chemistry-will-make-me-fat/
I really like these recipes! I’ll be trying more of them in the future!

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166 Holly McQuillan March 4, 2012 at 7:41 pm

Would it be ok to substitute 100% fruit jam for the syrup in this recipe? I have a great vegan chocolate cake recipe that does that and its amazing.

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167 Susan Voisin March 4, 2012 at 8:28 pm

Sounds good to me.

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168 Allyne March 5, 2012 at 9:42 pm

Well I completely missed out the water…… somehow. Very fudgy and thick…. will have to re-try doing the recipe properly. Still very tasty though, may do a blueberry puree on top.

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169 John March 30, 2012 at 6:10 pm

Did a little research after I noticed my recipes and photos had been ripped off and thought you might be interested to know that your work appears to have been ripped off as well.

http://www.fitandscrumptious.com/recipes.cfm

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170 Susan Voisin March 30, 2012 at 6:37 pm

That’s horrible! Have you written to the blogger? It’s definitely a first to see my header photo on someon else’s site. The nerve!

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171 Beth Krugh April 29, 2012 at 4:13 pm

It is a cold rainy day today and I made this cake. I used frozen blueberries and topped it with a raspberry orange sauce and decadent small dark chocolate and cashew sprinkle. It looked beautiful and came out shockingly awesome. I have lived with my gf for 10 years and she remarked that she has never seen me make a cake. I tend to stick to the stove top side of cooking. She was happy about this experiment. I guess I’ve turned over a new leaf. I appreciate your work on FFV and look at contents OFTEN!

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172 lauren May 15, 2012 at 7:57 am

yummy!

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173 Amie June 9, 2012 at 10:15 am

I just made this – using strawberries instead of blueberries- and it was really awesome!
Even my mom, who would rarely try vegan stuff, loved it. :)
Sorry for my bad english.. I’m just learning it in school for ~2 years now.

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174 Imelda June 13, 2012 at 7:55 pm

Hi Susan,

Just wondering if I can replace whole wheat flour with spelt flour as I have problem finding the whole wheat flour in the supermarket.

Thanks
Imelda

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175 Amber June 14, 2012 at 2:43 pm

Hi Susan, Do you think this recipe would work well baked as mini muffins? If so how high should I fill the muffin cups? Thanks :)

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176 Lyla Burns June 15, 2012 at 10:13 am

We have a big family reunion coming up, and I get to be the host. Once we finish up the family room decorating then I will begin to do the cooking. I’m not vegan but my sister and brother-in-law are. I always like to make some dishes that will appeal to them, and I think they’d love this! Thanks for sharing!

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177 Neely June 17, 2012 at 8:21 pm

I made this today for a party I was having. OMG!! So delicious. Thank you, thank you! Seriously one of the best cakes I have ever had.

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178 newvegan55 June 20, 2012 at 3:45 pm

Hi Susan! I have only just found your blog today, but have already signed up for your newsletter and recipe box. This is great and your site is so much easier to use than a lot of the regular recipe sites. I have been veg for 8 yrs and am making the transition to vegan(really having a hard time giving up cheese:-(. Also just found out that I need to go gluten-free due to tummy troubles. This chocolate blueberry cake sounds great, but do you know if I can sub brown rice flour for the WW? Any help you could give would be much appreciated. Thanks and keep up the good work!

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179 marisca June 25, 2012 at 8:38 pm

Made this cake last night; substituted agave nectar for the maple syrup and used ground flax seeds. Everything else in the recipe, I followed exactly. Since my oven tends to run on the hot side, I cooked for 25 minutes. It came out very moist and delicious! Oh, and it was super easy to mix up. My husband is finishing it off tonight. Thank you so much for all these wonderful recipes!

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180 AM July 3, 2012 at 7:32 pm

I made this cake for dessert tonight and I can’t say I was much of a fan. It was completely devoid of sweetness and the only resemblance to chocolate was that it was brown. Thumbs down.

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181 Jillian (Birds and Baking) July 4, 2012 at 10:28 am

Blueberry trees!? I guess I’ve never seen cultivated blueberry bushes… I’m used to picking them from wild plants (hardly big enough to call a bush!) usually less than a foot high!

I found this post via Pinterest; the cake looks tasty!

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182 Julia Shutt July 12, 2012 at 7:57 pm

I made this the other day and was a little disappointed that it was dry…..I poured some almond milk on it, which helped a little. Any suggestions for making this good idea more moist??

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183 Shari July 15, 2012 at 4:07 pm

This was SO GOOD! My boyfriend and I loved it. It’s just the two of us in the house so we knew couldn’t eat this all before it went stale. We ended up freezing half of it and it froze really well. Will definitely be making this again and again!

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184 Jana July 16, 2012 at 5:01 pm

Hey, that recipe sounds delicious! I will try it as soon as possible. But I have one question: Do you think it would make a big difference if I used a 10 inch cake pan? I only have that cake pan… (I live in Germany, I guess the size of the pans differs a bit because of the differences between inch and cm.) Thanks for your help! :)

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185 Gail Elise July 19, 2012 at 9:47 pm

This looks absolutely perfect! Almost too perfect to eat…almost!

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186 Nicky July 26, 2012 at 1:00 pm

Made it twice now. Looks great and tastes even better!
Everyone loved it!
Thank you Susan

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187 ruchika August 21, 2012 at 1:09 pm

Just had a question.. does the recipe for require and form of butter/oil fat? thanks!

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188 Veena October 20, 2012 at 10:27 am

i am reading and reading and reading again to make sure i hv not missed any ingredient. It is sitting in my oven now, fingers crossed!

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189 Denise January 4, 2013 at 12:03 pm

This is a wonderful recipe for a treat. I made it for New Year’s Eve, but I put the berries inside. A little batter, the berries, the rest of the batter. It came out wonderfully moist and delicious. The berries don’t roll off that way. Love this one for a special treat!!

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190 Sheri Eastman May 26, 2013 at 2:29 pm

Thanks for your comment Denise. I will try this next time.

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191 salma January 26, 2013 at 12:30 am

hi… can i ommit the balsamic vinegar?

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192 Susan Voisin January 26, 2013 at 9:15 am

You must replace it with some other type of vinegar because if you omit it completely, the cake won’t rise properly.

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193 Aya Shulaw February 15, 2013 at 2:04 pm

Thank you so much for your wonderful work on your web site. I wanted to make Chocolate cup cake yesterday for Valentine’s Day, but I did not want to make same one as I made last year, because of oil. I found your recipe! As I did not have all ingredients, I could not follow all, but it turned so delicious! Your recipe is so good.

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194 Nora April 21, 2013 at 3:02 pm

Looks delish! Can I use frozen instead of fresh blueberries? Also, I don’t have white whole wheat flour so can I do half all-purpose and half whole wheat? What if I did 1/2 c. white and 1/2 c. whole with 1/4 c. brown rice? Sorry for the confusion, but variety is the spice of life!

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195 Susan Voisin April 21, 2013 at 4:12 pm

Nora, I haven’t tried any of those combinations of flour, but they probably will work. Feel free to experiment. :)

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196 Sheri Eastman May 26, 2013 at 2:28 pm

I just made this cake. I drizzled it with agave and my three year old enjoyed it. next time I will add some additional blueberries, apples, or oranges. This recipe is a keeper since I routinely have the necessary ingredients at home.

Thanks

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197 Sarah July 14, 2013 at 12:58 pm

I bought a quart of blueberries at a farmstand yesterday with the intent of eating them plain because i figured i couldn’t eat any of the dishes I would make with them. …then this popped up on facebook and i happened to have all the ingredients in my kitchen. I used decaf coffee in place of the water and made cupcakes because i seem to have problems with things sticking to the pan, but that just meant they were ready to eat faster and preportioned :) Also for those asking about using half wheat and half white wheat. I did because i was running out of the white whole wheat flour and they were still good.

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198 Susan Voisin July 14, 2013 at 1:18 pm

I’m so glad you liked them, and that they work as cupcakes. :)

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199 Chickpea July 14, 2013 at 5:24 pm

Looks delicious. I don’t use wheat and was wondering if light spelt flour would work with the same amounts? If not I may use buy millet flour that someone else mentioned. Thanks

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200 mandyhegarty July 27, 2013 at 11:35 pm

Hi,

Does this recipe work with other berries such as raspberries?

Thanks

Mandy Hegarty

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201 Susan Voisin July 28, 2013 at 6:50 am

I haven’t tried it with other berries, but I don’t see why not.

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202 Katherine August 12, 2013 at 9:37 am

This has been my go-to vegan chocolate recipe for a while, but last night I tweaked it a bit and it turned out even richer!

Instead of 3/4 water, I used 3/4 hot black coffee. I’ve read that the flavour of the coffee elevates the richness of the chocolate, so I figured – why not try it out? And my gosh the results were so delicious!

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203 Astrid August 11, 2014 at 2:14 pm

Hi Suzan,
Thank you for all the yummy recipes.
Is this (lovely looking) cake still tasting nice the next day?

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204 Rose Bowler August 25, 2014 at 7:19 pm

Looking forward to trying this. Where I live we crawl around on hands and knees to pick blue berries.
I had to look on web, I couldn’t believe your comments on ladders, I thought you were speaking ” tongue in cheek”.

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