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Blueberry chocolate cake up in into pieces with inside view shown. Almond butter and blueberries on the side.

Chocolate Blueberry Cake

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 5 minute
  • Yield: 8 mini loaves or 16 slices 1x
  • Category: Dessert, snack
  • Method: Bake
  • Cuisine: American


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!


  • 1/2 cup/ 125g almond butter*
  • 2 large eggs
  • 1/4 cup honey
  • 2 mashed bananas (about 3/4 cup)*
  • 2 teaspoons vanilla extract
  • 1/4 cup non-dairy milk
  • 2 cups/ 200g oat flour*
  • 1/4 cup cocoa powder
  • 2 tsp baking powder
  • 1 cup/ 150g blueberries (fresh or frozen)
  • ¼ cup chocolate chips (optional)


  1. 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.
  2. 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.
  3. 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.
  4. Fold in the oat flour, cocoa powder and baking powder—mix well so there are no clumps.
  5. Lastly, fold in the blueberries and chocolate chips (if using), then pour into prepared pan.
  6. Bake in oven for 25-30 minutes (insert a toothpick to check its cooked though). Allow to cool before cutting.


  • Sub almond butter for cashew nut butter or tahini.
  • Use buckwheat flour for strict gluten free 
  • Sub 3/4 cup applesauce or greek yoghurt instead of bananas 

Keywords: chocolate blueberry cake, blueberry chocolate cake, chocolate cake