Saturday, April 1, 2017

Vegan Flourless Chocolate Cake with Blueberries

Vegan Flourless Chocolate Cake with Blueberries

1 and1/4            cup defrosted, frozen blueberries made into a puree
3/4                     cup cacao powder  (health food store/whole foods)
1/2                     cup sugar
1                        tablespoon baking powder
1                        teaspoon vanilla extract
1/4                     cup unsweetened shredded coconut (for topping)
                          handful of slightly defrosted frozen blueberries (for topping)

Preheat oven to 350 degrees

Puree defrosted blueberries.

Stir together the cacao powder, sugar, and baking powder in a mixing bowl.

Add the blueberry puree and vanilla.  Whisk until everything is combined and no
Lumps of cacao remain.

Spread evenly into a 6” pan lined with parchment paper.

Bake for 25 minutes at 350F.

Let the cake cool for at least 20 minutes before removing from the pan.  It is very delicate when warm, so to be sure it comes out cleanly, you can chill the cake first.

Top with coconut.  Serve warm or cold.


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