Description

This decadent Blueberry Chocolate Cake is a luscious gluten-free dessert featuring a moist, rich chocolate cake infused with fresh blueberries and topped with a creamy blueberry cream cheese frosting. Perfect for any celebration or gathering, this cake combines deep cocoa flavors with the vibrant sweetness of blueberry jam in a smooth vegan cream cheese frosting.

Ingredients

For the Chocolate Cake

1 ¾ cups granulated sugar
¾ cup dark cocoa powder (or cacao powder)
2 cups gluten-free all-purpose flour
1 ½ teaspoons 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

For the 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

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Instructions

Preheat the oven and prepare a cake pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper to ensure easy removal of the cake once baked.
Mix the dry ingredients: In a large bowl, whisk together the granulated sugar, dark cocoa powder, gluten-free all-purpose flour, baking soda, baking powder, and salt until evenly combined.
Mix the wet ingredients: In a separate bowl, whisk together the vegetable oil, eggs, unsweetened almond milk, and vanilla extract until the mixture is smooth and homogeneous.
Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Whisk thoroughly but gently until no lumps remain; take care not to overmix to keep the cake tender.
Bake the chocolate cake: Pour the batter into the prepared pan and bake in the preheated oven for 30-40 minutes, or until a knife inserted into the center comes out with a few moist crumbs but no wet batter. Allow the cake to cool completely on a wire rack before frosting.
Prepare the blueberry paste: In a medium saucepan over medium heat, cook the blueberries, mashing them with a fork or masher to break them down. Continue cooking for 8–10 minutes, stirring occasionally, until the blueberries have thickened into a jam-like paste. Remove from heat and cool to room temperature.
Make the cream cheese frosting: In a large mixing bowl, beat together the softened vegan butter, vegan cream cheese, and vanilla extract using an electric mixer until the mixture is smooth, light, and fluffy.
Add powdered sugar and blueberry paste: Gradually add the powdered sugar to the cream cheese mixture, beating continuously until the frosting reaches a thick and fluffy consistency. Then fold in the cooled blueberry paste until evenly combined, creating a vibrant blueberry cream cheese frosting.
Frost the cake: Using a knife or rubber spatula, spread the blueberry cream cheese frosting evenly over the cooled chocolate cake. Slice the cake into even pieces and serve to enjoy the rich flavors and moist texture.

Notes

Use fresh or frozen blueberries for the frosting; if using frozen, thaw them completely before cooking.
For a dairy-free and vegan-friendly version, ensure that all ingredients including cocoa powder and sugar are certified vegan.
Do not overmix the batter to prevent a dense cake; mix just until ingredients are combined.
The cake pan should be lined with parchment for easy removal and clean edges.
Allow the cake to cool fully before frosting to prevent the frosting from melting.
If you prefer a less sweet frosting, reduce the powdered sugar quantity slightly to taste.
This cake keeps well refrigerated for up to 3 days; bring to room temperature before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American