Blueberry Chocolate Cake
This decadent Blueberry Chocolate Cake is a moist, light, and fluffy chocolate cake with blueberry cream cheese frosting. Made from scratch with fresh blueberries and dark chocolate, you'd never know the recipe is gluten-free and dairy-free. Best of all, it's quick and easy to make!
Equipment
- 1 9x13-inch Baking Pan with Parchment Paper
- 1 Electric Mixer or Stand Mixer
- 3 Mixing Bowls
Ingredients
Chocolate Cake
- 1 ¾ cups granulated sugar
- ¾ cup dark cocoa powder or cacao powder
- 2 cups gluten-free all-purpose flour
- 1 ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup vegetable oil or melted coconut oil
- 3 large eggs
- 1 ½ cups unsweetened almond milk or other non-dairy milk
- 2 teaspoons pure vanilla extract
Blueberry Cream Cheese Frosting
- ⅔ cup blueberries fresh or frozen
- 1 cup salted vegan butter room temperature
- 8 ounces vegan cream cheese room temperature
- 1 teaspoon pure vanilla extract
- 3 ½ cups powdered sugar
Instructions
Making the Chocolate Cake
- Preheat the oven to 350°F. Line a 9x13-inch pan with parchment paper and set aside.
- In a large bowl, whisk together the sugar, cocoa powder, gluten-free flour, baking soda, baking powder, and salt until evenly combined.1 ¾ cups granulated sugar, ¾ cup dark cocoa powder, 2 cups gluten-free all-purpose flour, 1 ½ teaspoon baking soda, 2 teaspoons baking powder, ½ teaspoon salt
- In a separate bowl, whisk together the oil, eggs, almond milk, and vanilla extract until thoroughly combined.¾ cup vegetable oil, 3 large eggs, 1 ½ cups unsweetened almond milk, 2 teaspoons pure vanilla extract
- Pour the wet ingredients into the dry ingredients. Whisk thoroughly until no lumps remain, being careful not to over-mix the batter.
- Pour the chocolate cake batter into the prepared pan. Bake for 30-40 minutes, or until a knife inserted in the center of the cake comes out with a few moist crumbs (but not wet batter). Cool completely on a wire rack before frosting.
Making the Blueberry Cream Cheese Frosting
- In a medium saucepan, heat the blueberries over medium heat.⅔ cup blueberries
- Use a fork or masher to break down the blueberries into a puree, cooking for 8-10 minutes or until the blueberries have reduced to a thick jam-like paste.
- Remove the cooked blueberries from the heat and cool to room temperature.
- In a large mixing bowl, use an electric hand mixer or stand mixer to beat together the softened butter, cream cheese, and vanilla extract until smooth, light, and fluffy.1 cup salted vegan butter, 8 ounces vegan cream cheese, 1 teaspoon pure vanilla extract
- Gradually mix in the powdered sugar until the frosting is thick and fluffy. Then, mix in the cooled blueberry sauce until evenly combined.3 ½ cups powdered sugar
- Use a knife or rubber spatula to spread the blueberry frosting over the cooled chocolate cake. Cut into even slices and enjoy!
Notes
Storing & Freezing: Store leftover cake in an airtight container in the fridge for 3-4 days. To freeze the cake, store it in the freezer in an airtight container for up to 2-3 months. Thaw the cake overnight in the fridge before enjoying it again. It's best served at room temperature.
Room temperature ingredients: Bring the butter, cream cheese, and eggs to room temperature 1-2 hours before preparing the recipe for the fluffiest cake and easiest mixing.
Flour: Use a gluten-free all-purpose flour with xanthan gum. Regular all-purpose flour can be used if you are not gluten-free. Be sure to properly measure the flour to avoid a dry cake.
Butter: Stick butter is better than a butter spread. Unsalted butter is best. If using salted butter, use half the salt in the recipe.