This simple, healthier blueberry chocolate cake is rich, moist, and topped with a creamy blueberry frosting 🫐.
Chocolate Blueberry Cake
This simple, healthier blueberry chocolate cake is rich, moist, and topped with a creamy blueberry frosting 🫐.
- 2 1/2 cups self-rising flour
- 1/3 cup vegan chocolate protein powder
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1 1/2 cups dairy-free milk + 1 teaspoon vinegar
- 1/3 cup dairy-free yogurt (I used blueberry flavor)
- 1/4 cup neutral oil
Frosting
- 14 ounces dairy-free cream cheese
- 1/3 cup vegan vanilla protein powder
- 1 1/4 cups blueberries (puréed)
- Preheat your oven to 340°F.
- Line two round cake pans.
- Mix the dairy-free milk and vinegar together and set aside to thicken.
- In a large bowl, combine the wet ingredients. Sift in the dry ingredients and gently mix until combined.
- Divide the batter evenly between the two prepared pans and bake for 20-25 minutes.
- To make the frosting, combine all of the frosting ingredients in a bowl and mix until smooth.
- Once the cakes have cooled, frost them with the blueberry cream cheese frosting.
