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By Nourishing Amy

Chocolate Blueberry Brownie Fudge Cake

timerPrep Time: 20 minutes

groupsServes: 10 People

This is a chocolate mud cake like no other, it’s rich chocolatey and wholesome and a cross between chocolate cake and fudge brownie. Packed with real juicy blueberries and lots of 70% Dark Chocolate, it’s topped with a rich chocolate buttercream and more blueberries for a vegan, gluten-free and delicious cake.


For the Brownie Cake

½ cup plant-based milk + 1 tbsp apple cider vinegar

1 large ripe banana

½ cup thick coconut yogurt

⅓ cup smooth, runny peanut butter

½ cup coconut sugar

3 tbsp maple syrup

¾ cup plain or gluten-free plain flour

½ cup + 1 tsp cocoa powder, divided

1 tsp baking powder

½ tsp baking soda

A pinch of salt

1 cup fresh blueberries

1 Divine 70% Dark Chocolate bar, chopped small, divided

For the Buttercream

⅓ cup vegan butter, softened

¼ cup cocoa powder

2 cups confectioner’s sugar

2-3 tbsp plant-based milk

For Topping

2-3 tbsp blueberry jam

Extra blueberries


Step 1

Preheat the oven to 350F and line an 8-inch round pan with parchment paper.

Step 2

Before making the batter: stir together the milk and apple cider vinegar and leave for 5 minutes. Toss the blueberries with 1 tsp cocoa powder. Mash the banana well.

Step 3

For the batter: into a large bowl, whisk together mashed banana, milk-vinegar mix, yogurt, peanut butter, sugar and maple syrup till smooth. Sift in the flour, cocoa powder, baking powder and baking soda. Add a pinch of salt and stir to a thick, chocolatey batter with no specks of flour. Fold in ⅔ of the chocolate and all the cocoa-dusted blueberries.

Step 4

To bake: spoon into the cake pan and smooth over the top. Bake in the middle of the oven for 35 minutes, or until well risen and cooked through. An inserted skewer around the edges of the cake will come out clean but it will still be slightly wet in the middle – this is OK and do not be tempted to overbake which will result in a dry cake.

Step 5

To cool: leave in the pan for 15 minutes then carefully remove and cool fully on a wire rack.

Step 6

For the buttercream: add the vegan butter to a standing mixer (or use a handheld electric beater) and beat till soft. Gradually beat in the cocoa powder, confectioner’s sugar and milk until fully incorporated and continue to whip for 2 minutes until really fluffy. Add more milk for a thinner buttercream and more confectioner’s sugar to make it thicker.

Step 7

To decorate: spread the frosting all over the cooled cake, swirl on the blueberry jam and top with extra blueberries and the remaining dark chocolate.

Step 8

Enjoy straight away or keep in a sealed container in the fridge for 3-5 days or in the freezer (without the frosting) for 1 month. Allow to defrost before decorating.

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