Gluten-Free Chocolate Blueberry Cake

This gluten free chocolate blueberry cake is easy to make, perfectly moist and bursting with juicy blueberries. You would never guess this cake is made with nutritious ingredients! (lower in sugar and oil-free)

HOT DAMN you are in for a real delight when you whip up this blueberry chocolate cake.

It’s lower sugar then your typical chocolate cake recipe, yet perfectly sweet thanks to the juicy blueberries. They add the ultimate touch to this cake. I love that it has a perfectly moist consistency with a little extra love from mashed bananas, honey and the cocoa powder. I added a handful of chocolate chips this time, but I think it tastes great without too.

What I love the most about this recipe is how easy it is to make. You just blend all the wet ingredients together then fold in the remaining ingredients and bake. I used my vitamix blender but a food processor or hand mixer will work too. It goes so well with some yoghurt smeared on top with extra fresh berries or even ice cream for a little dessert type of action. OMG! And speaking of dessert – definitely whip this up for your next picnic or anytime you want to make a little something special for entertaining. Not to mention it freezes really well too. So, you can make it and leave it in the freezer too if you want for a rainy day.

Ingredients you’ll need:

Forget about a boxed cake mix! You’ll use only whole ingredients in this healthier blueberry chocolate cake. Here’s a rundown of everything you’ll need. All the exact amounts are listed in the printable recipe card at the bottom of this post.

• Almond butter: I highly recommend using an almond butter that contains just almonds (or almonds & salt!)
• Eggs: you’ll need two eggs for this recipe. I haven’t tried flax eggs.
• Honey: I love the subtle flavour of honey in chocolate recipes, but pure maple syrup is lovely too.
• Bananas: to make the cake moist and naturally sweet, so we can cut back on added sugar.
• Vanilla extract
• Oat flour or buckwheat flour: Use certified gluten-free oat flour if needed or sub buckwheat flour to ensure gluten free.
• Cocoa powder: Use regular cocoa powder or dutch for a more intense chocolate flavour.
• Blueberries: fresh or frozen ones are key to this blueberry chocolate cake!
• Milk: a dash of non-dairy milk to help mix everything together
• Chocolate chips: I used mini dark chocolate chips. Totally optional.
• Baking powder

How to make this gluten-free chocolate blueberry cake

To start: preheat oven to 350F/ 180C and line an 8×8-inch pan with baking paper or an 8 whole mini loaves pan with baking paper.

Wet ingredients: add the almond butter, honey, bananas, eggs and milk to a high speed blender or food processor and blend for 30 seconds, or until smooth. Alternatively, use a hand mixer or whisk together in a bowl until smooth and well combined.

Dry ingredients: in a medium bowl combine the oat flour, cocoa powder and baking powder. Pour over the almond butter mixture and mix well so there are no clumps.

Blueberries: lastly, fold in the blueberries and chocolate chips (if using) then pour into prepared pan.

Bake: Place in the oven and bake in oven for 30-35 minutes (stick a toothpick in and when it comes ALMOST clean with a few crumbs you know it is ready!).

Cool: Rest the cake on a wire rack for at least 20 minutes before slicing. Enjoy!

Simple ingredient swaps

Out of a few ingredients? Here’s what I can recommend for swaps in this gluten free chocolate blueberry cake:

• Instead of bananas: feel free to use ¾ cup unsweetened applesauce, Greek yoghurt or non-dairy yoghurt.
• Swap almond butter for: cashew nut butter or tahini if your allergic to nuts! 
• Sub honey with: any type of liquid sweetener will work. Maple syrup, agave or liquid monk fruit sweetener etc.

Blueberries nutrition benefits

Blueberries are an incredibly nutrient dense food to include in your diet. They are an excellent source of fibre, antioxidants, and micronutrients like vitamin C, K, B6 + manganese. Nutrition tip: frozen blueberries are equally as nutritious as fresh ones! They’re a budget friendly, longer lasting alternative you can use in this chocolate cake recipe and smoothies!

Storing leftovers 

• Refrigerate: this healthy blueberry chocolate cake will stay fresh longer if stored in the refrigerator for up to a week. I love heating a piece of the cake up in the microwave for 10-15 seconds until just warm—the chocolate chips get all melty and delicious!
• Counter: Store leftover cake in an airtight container at room temperature on the counter for 3 – 4 days.
• Freeze: this cake freezes well! I recommend cutting it up first, then placing in a freezer safe container or snap lock bags for a quick on the go treat. It will keep for up to 3 months in the freezer. Thaw at room temperature or defrost in the microwave when you are ready to eat. 

More healthy snack recipes to bake:

Healthy Peanut Butter Snack Cake

Vegan Zucchini Brownies

Peanut Butter and Jelly Oatmeal Bars

Gluten-Free Zucchini Banana Bread

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