Eggless Chocolate Blueberry Cake
Ingredients
- 230 gr all-purpose flour
- 200 gr sugar
- 40 gr cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 90 ml vegetable oil
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 250 ml boiled water
- 150 gr blueberries (fresh/frozen) 1 tbsp cocoa powder for coating
Glaze (melt)
- 175 Gr Dark Cooking Chocolate 2 Tbsp Margarine / Vegetable Oil
How to make
- 1. Preheat oven to 180C. Prepare a loaf pan (10x23x7cm). Line with parchment paper.
- 2. In a bowl, mix blueberries and 1 tbsp cocoa powder. Set aside.
- 3. In a large bowl, add sugar, oil, vanilla, vinegar and water. Beat with a whisk until quite dissolved. Then add flour, baking soda, salt, and cocoa powder. Mix well with a spatula until a homogeneous mixture is formed. Finally, add the blueberry mixture. Mix well.
- 4. Pour the batter into the pan. Smooth the surface.
- 5. Bake in the oven for 50-60 minutes / until the center of the cake is perfectly cooked (do a toothpick test). Remove the cake from the oven. Turn off the oven.
- 6. Let the cake cool slightly at room temperature. When it's cool enough, remove it from the tin. Pour the glaze solution until evenly distributed. Top with fresh blueberries, if you like. Cake is ready to be served.
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