Chocolate Brownie Blueberry Cake

This Chocolate Brownie Blueberry Cake is pure chocolate goodness: dense, gooey, moist and so delicious! So if you like chocolate, I think you’ll really love it!

Let me explain how to make vegan sponge cakes like this one. You need to prepare dry ingredients and wet ingredients separately, then mix them together to make the batter. I use flax seeds for binding and reaction between apple cider vinegar and baking soda will “rise” the cake.

For flax egg, grind the flax seeds in coffee grinder, food processor or a blender. It’s better not to buy already ground flax because it oxidizes quickly once the seeds are broken, and looses much of its nutritional value (can go rancid pretty fast as well).

I use either coconut oil or extra-virgin olive oil and my favorite flours are rice, buckwheat and spelt. I try to avoid wheat whenever I can. In this cake I used rice and spelt flour.

I usually go with apple sauce or grated apple to add the moisture to cakes, but this time the “secret ingredient” was pureed sweet potato. Now, about the berries…You won’t really taste taste them, in case you’re wondering. Blueberries will only add a slightly fresh note and accentuate the chocolate flavor. But, if you really don’t want to add them, then don’t 😉

Ok, are you ready? 😉

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Preparation time: 30 minutes + 45 minutes baking time

Yields: 18cm diameter pan cake (or a small loaf) or 8 slices

Ingredients

Dry ingredients
1/2 cup brown rice flour
1/2 cup spelt flour (you can use whole wheat or all purpose)
1/2 cup ground almonds
1/2 tsp baking soda
1/2 tsp baking powder
1/3 tsp Himalayan salt
1/2 tsp vanilla
3-4 tbsp cocoa powder
1/2 tbsp chia seeds

Wet ingredients
1,5 flax egg (1,5 tbsp flax seeds- ground + 4,5 tbsp water
1,5 cups almond milk plus 4 tsp apple cider vinegar
1/2-2/3 cup sweet potato puree
1/2 cup agave syrup
1/4 cup melted coconut oil
1 tsp lemon juice

1/2 cup berries (blueberries and/or raspberries)

Method

1. Turn on the oven 180° (I usually place the jar with coconut oil in the oven while it’s warming up, to melt it:)
2. Steam the sweet potatoes cut in cubes for 10 minutes or so until soft and process into a smooth puree
3. Mix the milk and cider vinegar and leave to stand (to get buttermilk:)
4. Sift the flours and mix them in a bowl with all other dry ingredients
6. Grind the flaxseeds and mix them with water. You will see that what you’ll get will look a lot like a beaten egg
7. Mix oil, agave syrup and lemon juice
8. Mix flax, sweet potato puree and oil mixture with a spoon and add into dry ingredients, then add milk and mix again. Do it gently, do not over mix it because if you do it too harsh the cake could turn out chewy.
9. Mix in the berries coated with a little bit of flour, This will prevent them sinking to the bottom of the cake. The batter should be fairly thick but still pourable
10. Pour it into the lined pan and bake for 45 minutes
11. Test the cake with the tooth pick. When the cake is done it should come out clean.

Notes
1. For a larger cake simply double the ingredients
2. You can use some other berries as well: blackberries or raspberries
3. You can also use extra virgin olive oil in place of coconut oil
4. For flax egg, grind the flax seeds in coffee grinder, food processor or a blender.
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I would love to hear from you if you try it:)

If you recreate it tag on Instagram with #deliciousandhealthybymaya @delicious_and_healthy_by_maya for a chance to be featured;)

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Love,
Maja xx