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    Home » Recipes » Cake

    Published on Jul 25, 2015. Modified on Nov 10, 2024 by bakingqueen74. This post may contain affiliate links. 17 Comments

    Chocolate, Almond and Blueberry Cake

    402 shares
    Jump to Recipe

    Blueberries go down very well in my house at all times, my children love them. In this case I loved them too, because they were in a chocolate, almond and blueberry cake.

    Chocolate, Almond and Blueberry Cake

    Perfect for the summer to enjoy summer berries in a different way.

    Jump to:
    • Coconut oil in cakes
    • Ingredients
    • Method
    • More cakes to try
    • Recipe
    • Reviews

    Coconut oil in cakes

    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.

    Chocolate, Almond and Blueberry Cake

    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!

    Ingredients

    Here are the ingredients for the recipe, the quantities are in the recipe card at the bottom of the page:

    • coconut oil
    • caster sugar
    • eggs
    • self-raising flour
    • ground almonds
    • cocoa powder
    • baking powder
    • blueberries 

    Method

    1. Cream together the coconut oil and sugar.
    2. Break in the eggs one by one, and mix each in well.
    3. Fold in the flour, ground almonds, cocoa powder and baking powder until just mixed.
    4. Add the blueberries, mix gently, then scrape the mixture into a deep eight inch silicone pan.
    5. Bake at 180°C for thirty minutes, until a cake tester comes out clean.
    6. Leave to cool. Dust with icing sugar, top with more blueberries and enjoy.
    Chocolate, Almond and Blueberry Cake

    More cakes to try

    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

    Recipe

    Chocolate cake with blueberries and dusted with icing sugar on a white plate.

    Chocolate, Almond and Blueberry Cake

    A lovely bake full of blueberries which enhance the flavour of the chocolate and almond cake
    5 from 2 votes
    Print Rate Save Saved!
    Course: Baking
    Cuisine: British
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6
    Calories: 486kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 160 g coconut oil
    • 150 g caster sugar (superfine sugar)
    • 3 large eggs
    • 110 g self-raising flour
    • 40 g ground almonds
    • 25 g cocoa powder
    • 1 tsp baking powder
    • 150 g blueberries
    UK Measurements – US Measurements

    Instructions 

    • Cream together the coconut oil and sugar.
      160 g coconut oil, 150 g caster sugar (superfine sugar)
    • Break in the eggs one by one, and mix each in well.
      3 large eggs
    • Fold in the flour, ground almonds, cocoa powder and baking powder until just mixed.
      110 g self-raising flour, 40 g ground almonds, 25 g cocoa powder, 1 tsp baking powder
    • Add the blueberries, mix gently, then scrape the mixture into a deep eight inch silicone pan.
      150 g blueberries
    • Bake at 180℃ / 350℉ for thirty minutes, until a cake tester, skewer or knife inserted into the centre of the cake comes out clean.
    • Leave to cool. Dust with icing sugar, top with more blueberries and enjoy.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    I’m sending this cake over to Tin and Thyme for We Should Cocoa, which has the theme of blueberries this month.

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    Reader Interactions

    Comments

    1. Lady Chubbington says

      January 10, 2023 at 10:44 am

      Thank you for printing the ingredient quantities in with the method -so helpful- saves scrolling up and down all the time. I’m going to give this recipe a go.

      Reply
    2. hijackedbytwins says

      August 02, 2015 at 9:56 am

      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

      Reply
    3. choclette says

      July 30, 2015 at 7:44 am

      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.

      Reply
      • bakingqueen74 says

        July 31, 2015 at 6:37 pm

        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.

        Reply
    4. angela / Only Crumbs Remain says

      July 29, 2015 at 10:28 am

      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

      Reply
    5. Hayley (@SnapHappyBakes) says

      July 28, 2015 at 6:27 pm

      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

      Reply
    6. nadia says

      July 26, 2015 at 11:49 pm

      I’ve been craving cake A LOT recently!! I think a slice of this deliciousness will keep me satisfied for a while 🙂

      Reply
    7. Elizabeth says

      July 26, 2015 at 6:21 am

      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!

      Reply
    8. clairemb12 says

      July 25, 2015 at 9:01 pm

      I like the idea of using coconut oil, the cake looks delicious..xx

      Reply
    9. knattster says

      July 25, 2015 at 7:44 pm

      I have never used coconut oil in baking but must give it a try … quite possibly with this recipe!

      Reply
    10. Janice (@FarmersgirlCook) says

      July 25, 2015 at 7:12 pm

      fabulous bake, Lucy. great flavour combination too.

      Reply
    11. Susannah says

      July 25, 2015 at 5:51 pm

      Looks lovely. Can I substitute butter instead of coconut oil? The same weight? Thanks x

      Reply
      • bakingqueen74 says

        July 25, 2015 at 5:54 pm

        You certainly can! Enjoy

        Reply
      • bakingqueen74 says

        July 25, 2015 at 5:58 pm

        Actually I’d use 150 g of butter!

        Reply
    12. Andrea says

      July 25, 2015 at 4:19 pm

      Looks Delish… Chocolate again tho! lol

      Reply
    13. carrielarwood says

      July 25, 2015 at 3:58 pm

      Mmmmmm – looks delicious!

      Reply
      • bakingqueen74 says

        July 25, 2015 at 4:06 pm

        Thanks Mum 😀 x

        Reply
    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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