Equipment
- 2 Ø20 cm round cake tins (8 inches)
- 1 food processor/high-speed blender optional, only needed for icing
Ingredients
For the Cake
- 270 g/ 1 ¾ cups self-raising flour or plain flour + ½ teaspoon bicarb soda
- 45 g/ ⅓ cup + 2 tbsp raw cacao powder or cocoa
- ½ teaspoon salt
- 250 ml/ 1 cup water or mylk
- 125 ml/ ½ cup vegetable oil I usually use virgin olive oil
- 80 ml/ ⅓ cup maple syrup or 150g / ¾cup sugar
- ½ tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 200 g/ 1 ½ cups blueberries fresh or frozen
For the healthy Chocolate Icing
- 135 g/ ¾ cup Medjool dates pitted
- 250 g/ 1 cup plant-based yoghurt
- 35 g/ ⅓ cup raw cacao powder or cocoa
- 1 tablespoon maple syrup optional, for a sweeter icing
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 175 °C/350°Fand grease and flour the cake tins for easy removal after baking, or line with baking paper. In a large bowl, combine flour, cacao powder, salt and bicarb soda.
- Add water, vegetable oil, maple syrup, vanilla and apple cider vinegar and combine well. The batters should be thick, soft and a bit fluffy. Then carefully stir through the blueberries.
- Divide the batter evenly between the two cake tins and bake the cakes for 30 minutes or until firm to touch, but still springy. Let the cakes cool down on the kitchen bench for 5-10 min before removing them from the tins.
- For the icing, place the dates in a food processor and whizz until creamy. Add the yoghurt, vanilla and cacao powder and mix on a lower speed until well combined and smooth. Adding a little bit of water often helps if the icing is too chunky.
- Once the cake layers have cooled, spread about a third of the icing on top of one of the cakes. Carefully place the other layer on top and cover the whole cake with the rest of the icing. Decorate with fresh blueberries and maybe some flowers.
