Vegan Blueberry Chocolate Cake

I figured it'd be nice to start August with something scrumptious...


Here's the Blueberry Chocolate Cake I made for the weekend, following Angela's recipe (check out her blog, Oh She Glows, for some amazing vegan recipes!), and I have to say, and I'm writing it on Monday, that between me and my husband we have managed to polish it off entirely in those two days. We went on a hike on Saturday which was quite an exhausting climb to the top, and Mr kept turning to me, flashing a big grin and saying 'There's Chocolate Cake waiting at home! My Chocolate Cake!', and he's not even a fan of desserts. I think you couldn't get a better recommendation.

Ingredients:

• 1 1/4 cup whole grain spelt flour
• 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 sea salt
• 2/3 cup water
• 1/2 cup blueberries
• 1 teaspoon balsamic vinegar
• 1/2 cup maple syrup
• Chocolate glaze (1/2 cup dark chocolate chips + 1 tbsp coconut oil, melted in micro for 30 seconds or so)
• Blueberries, for garnish
• Unsweet. shredded coconut, for garnish

Directions: Preheat oven to 350 F. In a medium bowl, mix spelt flour, cocoa powder, baking powder, baking soda, chia (or flax), and sea salt. Set aside. In a blender, combine water, 1/2 cup blueberries, and balsamic vinegar and blend until smooth, for about 60 seconds. Add the maple syrup and the blueberry mixture to the dry ingredients. Stir until completely mixed, being careful not to overmix. Pour into an oiled 9-inch round cake pan. Bake 20-25 minutes. Cool for at least 15 minutes. Prepare the chocolate glaze by taking a small bowl and adding the chocolate chips and coconut oil. Heat in micro on high for about 30 seconds. Stir to get all the clumps out and immediately pour onto cake, spreading evenly with a spoon. Top with blueberries and coconut.

(recipe taken from Oh She Glows)

I subbed half of the maple syrup with 4 table spoons of icing sugar, and sprinkled icing sugar instead of coconut on top - I waited however for the glaze to set in the fridge beforehand, otherwise the sugar would've just melted into chocolate, and I like the contrast between the dark chocolate and snowy sugar. I also added a table spoon of roasted carob powder to the dry mixture, just for the heck of it.

It's very quick and easy and if you like dense, chocolatey, not-too-sweet cakes, you'll love this one. We've become very fond of vegan cake in the house; for the past two weeks I've also been trying different muffin recipes, and they make a great mid-morning/ mid-afternoon snack, nutritious, delicious and portable.

What have you been baking lately? xxx