This Chocolate Blueberry Cake is made up of a rich chocolate cake, oozing with chocolate chips, surrounded by a gorgeous blueberry frosting. It is then topped with a decadent ganache, more frosting, chocolate chips and blueberries! It's the perfect combination of rich and sweet; the flavors will be dancing on your tongue! Best yet, it's gluten free, nut free, eggless and can easily be made vegan!
This Chocolate Blueberry Cake combines the best of both worlds. It has a chocolate chip chocolate cake base with blueberry frosting. It's sweet and rich, yet both balance one another out! Even though it has no eggs, it's so moist and stays soft for days! And making the chocolate cake is so simple; no mixer is needed for the batter!
For more chocolate cakes recipes, try my simple yet decadent Chocolate Ganache Cake, my Triple Chocolate Layer Cake, Cookies & Cream Cake and Brooklyn Blackout Cake.
Reasons to Love This Chocolate Blueberry Cake
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cake is super soft, decadent and delicious.
- Blueberry Frosting- It has blueberries in the frosting which give it that stunning magenta hue!
- Easy to Make- The batter mixes up in just one large bowl with a whisk!
- Chocolate Chocolate Chocolate Chocolate- It has chocolate in 4 ways! A chocolate cake base, chocolate chips in the batter, a chocolate ganache drip and chocolate chips on top!!!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I like to use two types to give the cake a dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark; it will make the cake too dry, chalky and bitter.
- Cornstarch Water- This helps bind everything together since the cake is eggless.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- White Vinegar- We use this along with the milk to make a homemade buttermilk.
- Vegetable Oil- This cake uses oil instead of butter/vegan baking stick to help it stay super moist.
- Vanilla- Make sure to only use pure vanilla extract otherwise the cupcakes can have a chemical flavor.
- Chocolate Chips- To make this cake completely allergy friendly, remember to use allergy friendly chocolate chips.
- Butter/ Vegan Baking Stick- Only use room temperature butter in the frosting. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
- Blueberry Jam- Makes the frosting that gorgeous all natural color like in my Cookie Monster Cookies and my Chocolate Chip Blueberry Muffins. In this recipe we make a super quick and easy blueberry jam in the microwave but you can also use my recipe for Blueberry Jam or you can use store bought.
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
- Heavy Cream- If you want to make the ganache drip vegan, make sure to use a gluten free vegan heavy cream.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Chocolate Cake
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter in the frosting.
- Only use a non-dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan. I love to use these vegan/gluten free chocolate chips.
- Only use a vegan heavy cream.
Make this Recipe with All Purpose Flour
- Use 1 ½ cups packed AP flour (252 grams).
- Make sure to use ¾ cups packed cocoa powder (87 grams).
For Vegan Ganache without Vegan Heavy Cream
- Place ¾ cup of vegan chocolate chips and 6 tablespoons of a vegan baking stick in a heat safe bowl.
- Heat them in the microwave in 10 second increments, stirring after each time until the chocolate chips and vegan baking stick are fully melted and incorporated.
- Then follow the directions for spooning it on the cake and letting it drip down the sides.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Blueberry Cake
Here are the step by step instructions to make this blueberry chocolate cake!
Step 1: Make the Homemade Buttermilk
Measure out the milk and stir in the white vinegar. Let sit for 5-10 min then stir again. The milk will appear chunky; that’s normal.
Step 2: Whisk Together The Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powder, baking powder, baking soda and kosher salt.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Add the Liquid Ingredients and Chocolate Chips
Make a well in the center of the dry ingredients. Add in the cornstarch water mixture, the homemade buttermilk, the warm water, vegetable oil and vanilla.
Whisk until smooth and combined.
Gently fold in the chocolate chips using a spatula.
The batter may appear very thin and liquidy. If so, let it sit 10 minutes; it will start to thicken.
Step 5: Scoop the Batter and Bake
Using a spatula, divide the batter equally between two greased and parchment lined 8 inch cake pans; smooth the tops with a butter knife.
Bake the cakes in the center rack at 350 degrees Fahrenheit for 47-50 minutes until slightly springy when carefully touched.
Step 6: Make the Blueberry Jam
In a medium microwave safe bowl, heat 2 cups frozen blueberries in 20 second increments, stirring after each time, until they are soft, liquidy and jammy.
Set aside to cool. They will thicken more as they cool.
Step 7: Make the Blueberry Frosting
Beat the butter until smooth; about 2 minutes.
Then slowly beat in the confectioners’ sugar, the cooled blueberry jam (4 tablespoons) and the vanilla until smooth and combined.
Step 8: Cut the Cakes in Half
Once the cakes have completely cooled, slice the cakes in half horizontally to create 4 thinner layers of cake.
If the tops of your cakes have domes, you can then very carefully cut them off to make them flat.
Step 9: Frost the Cake and Chill
Separate the frosting into 5 equal sections.
Then place one layer of cake on a cake plate/stand. Scoop ⅕th (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.
You should only use a fifth of the frosting on the top and sides combined. It's a semi-naked cake.
Then pop the entire cake in the fridge uncovered for 15-20 minutes.
Step 10: Make the Ganache
Place chocolate chips in a heat safe bowl. Set aside.
Then pour heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the chocolate chips.
Let sit 1.5 minutes and then whisk until smooth.
Step 11: Spoon on the Chocolate Ganache and Decorate
Take the cake out of the fridge and immediately spoon almost all the liquid ganache on top of the cake.
Using an icing spatula, push the ganache around the edges of the cake so it drips down the sides.
Put the remaining ⅕th of blueberry buttercream into a piping bag. Create swirls going all the way around the top rim of the cake.
Sprinkle more chocolate chips and blueberries on top of the frosting swirl.
Expert Baking Tips
For the Cake
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Make the Homemade Buttermilk- Measure out 1 cup of milk of choice. Add in one 1 tablespoon of white vinegar and stir to combine. Let it sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cake its dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know the color will not be as dark as mine. Do not use dark alone; it will make your cake too dry and bitter.
- Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the pans, gently smooth the tops with a butter knife.
For the Frosting
- Cream the Vegan Baking Stick or Butter- You could technically put all the ingredients in the bowl together and beat them at the same time. However, this can leave chunks of vegan baking stick throughout the frosting. Your best bet is to beat the softened vegan baking stick first until it is smooth and creamy for about two minutes. Then beat in all the other ingredients.
- Add the Water a Little at a Time- When adding in the rest of the water as the final step, only add it in slowly, a little at a time until you get the desired frosting consistency. You may not need to add all the water. If your butter was fairly cold when making the frosting, you will probably need more water than if your butter was actually room temperature.
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cake and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time.
- Make the Frosting the Day Before- You don’t have to do this the day before, but it definitely makes assembling the cake a much quicker process. Store the frosting in a bowl covered with plastic wrap in the fridge. When ready to use, let it come to room temperature and rewhip to regain the creamy texture.
Recipe FAQs
No you do not! You can eliminate them completely.
If you want, you can swap out all the chocolate chips for 1 cup of fresh blueberries or you can do ½ cup fresh blueberries and ½ cup chocolate chips.
Make sure you use fresh blueberries and not frozen or the cake will have way too much moisture.
Most gluten free baked goods are best made the same day, but you can make this cake the night before and then do the ganache and pipe the extra buttercream in the morning.
If making the night before, keep the cake in the fridge under a dome or wrapped in foil until ready to decorate.
Yes! This recipe will make 24 regular sized cupcakes.
Bake them for 24 minutes at 350 degrees Fahrenheit.
That is because no food coloring is required to get that amazing hue; it's all natural so the color will be different every time.
The color of the frosting will vary depending on what brand of blueberries you use to make the jam, how ripe they are and if you used fresh or frozen.
The color is never 100 percent the same, which makes it so fun.
For example, in my Blueberry Cupcakes I used fresh blueberries to make the jam and the frosting came more purple. In this cake I used frozen blueberries to make the jam and it came more magenta.
Yes. This isn't sponsored but the brand silk makes one. It says it’s gluten free but I don’t see a certified label, so I would look into that if you have celiac.
As for allergens, it does contain coconut, sunflower and faba bean protein, last time I checked. Always read the labels.
Or check out the section above entitled "substitutions and variations" for a vegan heavy cream recipe.
Storing: Once the cake is cut into, it’s best to cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge.
Eat extra slices within 2 days. When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft. If desired, warm each slice in the microwave in 5 second increments until warm. Be careful not to burn yourself!
Freezing: If not eating all the extra slices in the next two days, take the slices wrapped in foil and in the zip top bag and freeze them.
Remove any blueberries on top of the cake prior to freezing and use fresh when reserving. They can make the icing very wet when they defrost.
You can keep the slices frozen for up to 30 days. When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft. Warm each slice in the microwave for 5 seconds if desired. Be careful not to burn yourself.
More Blueberry Recipes You'll Love
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📖 Recipe
Chocolate Blueberry Cake
Ingredients
For The Chocolate Chocolate Chip Cake
- 1.5 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1.5 cups granulated sugar
- ¾ cup cocoa powder I use ½ cup Dutch cocoa and ¼ cup dark
- 1.5 teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 4 rounded tablespoons cornstarch mixed with 6 tablespoons of water
- 1 cup milk
- 1 tablespoon white vinegar
- 1 cup warm water
- 4 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1.5 cups chocolate chips
For The Blueberry Frosting
- 2 cups frozen blueberries
- 1 cup unsalted butter or vegan baking stick, room temperature
- 8 cups confectioners' sugar
- 1 teaspoon pure vanilla extract
- ¼ cup plus 2 tablespoons water
For The Chocolate Ganache
- 6 oz chocolate chips
- ½ cup heavy cream
For Decorating
- 1-2 tablespoons chocolate chips
- 1 Handful of fresh blueberries
Instructions
For the Chocolate Cake
- Preheat the oven to 350 degrees. Grease two 8 inch round cake pans with vegetable oil, line bottoms with parchment paper and then lightly grease the parchment paper with vegetable oil as well.
- Measure out 1 cup of milk into a measuring cup. Add 1 tablespoon of white vinegar into the mix and stir with a spoon. Let it sit for 5-10 min and stir again. It should look slightly chunky; that's normal. Set aside.
- Whisk the 1.5 cups of gluten free flour, the 1.5 cups granulated sugar, ¾ cup cocoa powder, 1.5 baking soda, ¾ teaspoon baking powder and ¾ teaspoon salt in a large bowl until combined and lump free.
- In a separate small bowl, combine the 4 rounded tablespoons of cornstarch and 6 tablespoons of water and mix together with a spoon until thin and watery. It will be thick and tacky at first. Set aside.
- Make a well in the center of the dry ingredients. Add the cornstarch water mixture, milk and vinegar mixture, 1 cup warm water, 4 tablespoons vegetable oil and 1 teaspoon pure vanilla extract. Whisk until smooth. If it starts to get too thick, use a spatula to mix the rest.
- Add in 1.5 cups of chocolate chips using a spatula to combine.
- Divide the batter evenly between the two greased cake pans and smooth the tops with a butter knife.
- Bake the cakes for about 47-50 min in the center rack of the 350 degree oven or until the cakes spring back at you when carefully touched.
- Remove cakes from the oven and let them cool in the cake pans. Once the cakes have cooled completely, take them out of the pans. If the tops of your cakes have domes, you can very carefully slice them off to make the tops flat.
- Then, slice both cakes in half horizontally. Now you have 4 thin layers of cake.
Make The Blueberry Frosting
- In a medium microwave safe bowl, heat 2 cups frozen blueberries in 20 second increments, stirring after each time, until they are soft, liquidy and jammy.Set aside to cool. They will thicken more as they cool.
- In the large bowl of an electric mixer or using a hand held mixer, beat the 1 cup unsalted butter or vegan baking stick until smooth and creamy. About 2 minutes.
- Slowly add the 8 cups confectioners’ sugar, 4 tablespoons of the blueberry jam and 1 teaspoon pure vanilla extract. Beat until combined; it will be thick.Slowly beat in the ¼ cup plus 2 tablespoons water a little at a time until you get the desired consistency. You may not need to use it all.If the blueberry jam solidified a bit prior to using, that’s ok. Just use a spatula to scrape it into your mixing bowl.
Assembling the Cake
- Separate the frosting into 5 equal sections. Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
- Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
- Once you get to the top layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula to frost the top and a thin layer on the sides of the cake. You should only use ⅕th of the frosting on the top and sides combined.
- Pop the entire cake in the fridge uncovered for 15-20 minutes. This will make it more stable to work with.
Make the Chocolate Ganache and Decorate
- Place 6 ounces chocolate chips in a heat safe bowl. Set aside. Pour the ½ cup heavy cream in a saucepan over medium heat, whisking constantly. Once it begins to simmer around the edges, immediately pour the cream over the chocolate chips. Do not mix!
- Cover with plastic and let sit 1.5 minutes. Then remove plastic and whisk until smooth.Immediately take the cake out of the fridge. Spoon almost all the liquid ganache on top of the cake.Take an icing spatula and push the ganache around to the edges of the cake so it drips down the sides.Work quickly because the cold cake will quickly stop the ganache from dripping too much.
- Take the last ⅕th of buttercream and put it into a piping bag. Create swirls going all the way around the top rim of the cake.Sprinkle some more chocolate chips and fresh washed blueberries on top of the frosting swirl.If you have frosting leftover, save it in a bowl covered in plastic wrap in the fridge for a few days.
Sam says
i am planning on baking this for my family for Christmas. can you use regular flour instead of gluten free? I'm vegan but not gluten free. thanks!
Lee says
Hi Sam! Yes! I just updated this recipe because it was old and I now explain it. I can’t test it due to celiac disease but I explain what to do in the blog post under “substitutions and variations”. I also list in the the notes section of the recipe card that you can print out. For this recipe, I would just make sure to use packed cups of flour (252 grams) and packed 3/4 cup cocoa powder (87 grams). Hope this helps!
Amanda says
Made this for a Friendsgiving and it was a HIT. Everyone wanted to take some home! I submitted Earth Balance vegan butter and used extra creamy oat milk instead of regular, as well as vegan heavy cream. Everything went perfectly!
Lee says
So glad and thanks so much for sharing what products you used!
Kanyon says
This cake is phenomenal. Tastes better than a bakery cake! I used almond milk instead of regular and it turned out great. So moist, light and fluffy. My new go to chocolate cake recipe !
Lee says
Thank you so much! So glad!
Nancy says
My husband loves blueberry so I surprised him by making it and wow did he love it. Thank you for the recipe !
john says
I loved how the purple color from the blueberries came through on my cake. The flavor was great too!