Chocolate-Blueberry Cake
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4.64 from 11 votes

Chocolate-Blueberry Cake

Dark, dense, and similar to a brownie, this cake contains no oil and is partially sweetened by blueberries.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Oil-Free, Vegan
Servings: 8
Calories: 144kcal
Author: Susan Voisin


  • 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


  • 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.
  • 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.
  • Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely before inverting onto serving platter.
  • Serve with blueberries on top, drizzled with additional syrup or agave. (I recommend agave for drizzling.)


Serving: 1serving | Calories: 144kcal | Carbohydrates: 34g | Protein: 3.6g | Fat: 1.2g | Sodium: 217mg | Fiber: 4.4g | Sugar: 15g