Total Time
50mins
Prep 20 mins
Cook 30 mins

I found this recipe on The Fat Free Vegan site. I did change a few things to suit my tastes. The recipe didn't call for it, but I infused and glazed my cake with some rhubarb syrup. This gave it a nice shine. The flavour isn't overly sweet. DH really enjoyed it and he's not one to eat cake.

Ingredients Nutrition

Directions

  1. Preheat oven to 350'F.
  2. Grease a 9" round cake pan. I sprayed my pan with a light oil and put a 9" round piece of parchment on the bottom to ensure the cake didn't stick.
  3. In a medium bowl mix flour, coco powder, baking powder, baking soda, chia (or flax) and salt.
  4. In a blender combine water and 1/2 cup blueberries and balsamic vinegar. Blend until well mixed. This will be watery.
  5. Make a well in the dry ingredients and pour in the blueberry mixture.
  6. I used my hand blender and mixed everything up well together. Add.
  7. the liquid sweetener and mix again until the batter is nice and smooth.
  8. Bake 30 minutes or until a tooth pick comes out clean.
  9. Cool completely in the cake pan and flip out onto a serving platter.
  10. At this point I poked holes into the top of the cake and poured some of my rhubarb syrup over the cake. I did this a few times to make sure the syrup penetrated the cake.
  11. Then I put the blueberries on top of the cake. I glazed it with the rhubarb syrup and it gave the cake a nice shine.
  12. You can also just drizzle some maple or agave syrup over the cake if you like. It will probably make it sweeter.
  13. I let it set up for a few hours in the fridge. You can also put a dollop of your favorite whipped topping on this as well.
  14. Bon Appetit!