Chocolate, Almond and Blueberry Cake
Blueberries go down very well in my house at all times, my children love them. In this case they were even more popular with me, because they were in a chocolate, almond and blueberry cake.
Perfect for the summer to enjoy summer berries in a different way.
I do enjoy using coconut oil in cakes instead of butter, you get a hint of coconut flavour as well as the health benefits of coconut oil, with the same results as with butter.
Also, creaming coconut oil and sugar together is much easier and you don’t need to remember to remove the butter from the fridge in advance.
This cake was delicious dusted with icing sugar and topped with more blueberries. Raspberries would be nice with it too.
On the side it would go well with ice cream or even clotted cream. Perfect for a quick afternoon treat!
More Cake Recipes
For more cake ideas using chocolate and/or summer fruit, check these out:
- Five minute no butter chocolate cherry cake from Maison Cupcake
- Chocolate lavender cake from Tin and Thyme
- Chocolate and salted caramel cake from Munchies and Munchkins
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Chocolate, almond and blueberry cake
Ingredients
- 160 g coconut oil
- 150 g caster sugar
- 3 large eggs
- 110 g self-raising flour
- 40 g ground almonds
- 25 g cocoa powder
- 1 tsp baking powder
- 150 g blueberries
Instructions
- Cream together the coconut oil and sugar.
- Break in the eggs one by one, and mix each in well.
- Fold in the flour, ground almonds, cocoa powder and baking powder until just mixed.
- Add the blueberries, mix gently, then scrape the mixture into a deep eight inch silicone pan.
- Bake at 180 degrees for thirty minutes, until a cake tester comes out clean.
- Leave to cool. Dust with icing sugar, top with more blueberries and enjoy.
I’m sending this cake over to Tin and Thyme for We Should Cocoa, which has the theme of blueberries this month. I hope Choclette will excuse my late entry! š
Also linking up with the new #CookBlogShare hosted this week by Snap Happy Bakes
Also linking up with #recipeoftheweek
Mmmmmm – looks delicious!
Thanks Mum š x
Looks Delish… Chocolate again tho! lol
Looks lovely. Can I substitute butter instead of coconut oil? The same weight? Thanks x
You certainly can! Enjoy
Actually I’d use 150 g of butter!
fabulous bake, Lucy. great flavour combination too.
I have never used coconut oil in baking but must give it a try … quite possibly with this recipe!
I like the idea of using coconut oil, the cake looks delicious..xx
Mmm this looks lovely! Chocolate and blueberries is not a combination I have ever considered pairing, but I can see how this could totally work! Yum!
I’ve been craving cake A LOT recently!! I think a slice of this deliciousness will keep me satisfied for a while š
I’ve been looking for some ways to use coconut oil, love the sound of combining it with chocolate! so this is on my ‘to bake’ list this weekend! Thanks for sharing #CookBlogShare
This looks really lovely. I’ve been wanting to try a slightly healthier sponge recipe rather than using butter all the time. This sounds perfect, especially if you get a slight hint of the coconut, a flavour I adore.
Angela x
That sponge looks quite delectable Lucy. What a lovely cake. I’m with you on coconut oil and would like to use it a lot more, but it’s so expensive. Even though I buy organic butter, it’s still a lot cheaper than coconut oil. Thanks for joining in with We Should Cocoa and thanks also to linking to my lavender cake.
Thanks Choclette, it was one of those happy coincidences, out of butter but I still had some My Protein coconut oil left! Agree that butter is much better value.
Ooooh yummy!!! I have recently discovered coconut oil and I love using it in both cooking and baking. This cake combines so many delicious flavours x #CookBlogShare