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Chocolate Blueberry Cake

Instincts are pretty magical aren't they? They always lead us to something that will make us feel better, nudging us in the right direction - or at least, the direction that's right for us in that moment.

The other day I was nudged towards baking, which I find incredibly therapeutic.
So I bought some butter, donned an apron, poured things into a bowl and gave it all a mix.
Ended up with this beauty.
If that's not proof that you should always trust your instincts, I don't know what is!
Want a slice of this sweet, chocolatey heaven?

Then try my recipe below for a  

Moist Chocolate Blueberry
Sponge Cake
with
Fudgy Chocolate Sauce &
Cinnamon - Flavoured Whipped Cream






Moist Chocolate – Blueberry Sponge Cake
with
Fudgy Chocolate Sauce
&
Cinnamon – Flavoured Coconut Whipped Cream



For the Cake

Ingredients

4oz Vegan Butter
4oz Dark Brown Sugar
3oz Self-raising Flour
2oz Cocoa Powder
½ Banana (mashed)
1 Tbsp Flax or Chia Seeds (with 3 tbsp water)

1 Tbsp Almond Milk
2 Tsp Baking Soda
A pinch of Salt (optional)
40g Dark chocolate or Chocolate chips
Blueberries (leaving some to decorate)


Substitutions 

Method


- Preheat oven to Fan 175 C/ 190 C/ Gas Mark 5

1. Mix Butter and Sugar together

2. Add Banana and Flax or Chia Seeds

3. Add Milk

4. In another bowl, sift together Flour, Cocoa powder Baking Soda (and add salt)

 5. Fold dry ingredients into wet mixture

 6. Add Chocolate chips or roughly chop chocolate and mix in

7. Add Blueberries

8. Pour mixture into a lined cake tin and bake for 15-20 minutes or until skewer comes out clean.

Leave to cool before decorating.



For the Fudgy Chocolate Sauce


Ingredients


60g Dark chocolate
60g Vegan Butter
1 Tsp Vanilla extract


Method


1. Melt together the chocolate and butter in a bowl over a pan of
    water over medium heat - making sure that the bottom of the
    bowl does not touch the water - and stir occasionally.
    Once fully melted, add the vanilla extract.




For the Cinnamon - Flavoured Coconut Whipped Cream


Ingredients


Coconut Whipped Cream
1 (level) Tbsp Caster sugar
1 (level) Tbsp Cinnamon (or add to taste)
1 Tsp Vanilla extract



Method


1. Simply add all ingredients to the whipping cream in a large
    bowl and whip to desired consistency.



Then decorate! I went for the fudge sauce directly onto the cake, so that the sponge soaks it up a little, then whipped cream, all topped with blueberries.



Enjoy!







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