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.
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.
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
- 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.
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
Pin for later
I
Recipe
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.160 g coconut oil, 150 g caster 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.
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! 🙂
Also linking up with the new #CookBlogShare hosted this week by Snap Happy Bakes
Also linking up with #recipeoftheweek
Lady Chubbington says
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.
hijackedbytwins says
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
choclette says
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.
bakingqueen74 says
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.
angela / Only Crumbs Remain says
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
Hayley (@SnapHappyBakes) says
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
nadia says
I’ve been craving cake A LOT recently!! I think a slice of this deliciousness will keep me satisfied for a while 🙂
Elizabeth says
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!
clairemb12 says
I like the idea of using coconut oil, the cake looks delicious..xx
knattster says
I have never used coconut oil in baking but must give it a try … quite possibly with this recipe!
Janice (@FarmersgirlCook) says
fabulous bake, Lucy. great flavour combination too.
Susannah says
Looks lovely. Can I substitute butter instead of coconut oil? The same weight? Thanks x
bakingqueen74 says
You certainly can! Enjoy
bakingqueen74 says
Actually I’d use 150 g of butter!
Andrea says
Looks Delish… Chocolate again tho! lol
carrielarwood says
Mmmmmm – looks delicious!
bakingqueen74 says
Thanks Mum 😀 x