Eggless Blueberry Chocolate Cake

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This Eggless Blueberry Chocolate Cake is made up of a chocolate cake loaded with chocolate chips, blueberry frosting and topped with ganache.  It's also gluten free, nut free and easily vegan!

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In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking powder, baking soda and kosher salt.

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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.

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Whisk until smooth and combined. If it gets too thick, switch to using a spatula.

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Pour in the 1.5 cups chocolate chips into the batter and fold them in gently using a spatula.

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Bake the cakes in the center rack until slightly springy when carefully touched.

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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. Repeat the process.

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Pour on the ganache and decorate the top with more chocolate chips and blueberries.

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Get the complete recipe via the link below.