Gluten Free Blueberry Chocolate Cake is a moist, delicious cake that is loaded with fresh blueberries, almonds and chocolate flavors.  This cake is also gluten free, dairy free, paleo friendly and contains no granulated sugar. 
I had a doggy babysitting job over the weekend for my friends sweet little shitzu Stella. Â When I picked her up she was immaculately clean with her hair up in a cute little ponetail on top of her hair.
When I got home I took her out in the yard to introduce her to my dogs. Â Xena my 1 year old airedale was somewhere in the back yard and I yelled for her and she came around the corner at a full gallop. Â Yes, she gallops. Â I am not sure where she was but to say she was muddy is an understatement, her muzzle and all four legs were covered in mud and she was running straight for the beautifully clean Stella. Â It all played out in slow motion, sweet Stella looking oblivious and Xena flinging mud with every step coming in at full speed to say “hello”. Â Thankfully I grabbed Stella off the ground just as Xena would have completely covered her in mud. Â To say I was relieved was an understatement. Â Shitzu’s have an awful lot of hair and giving her a bath sounded like a nightmare.
After Stella went home, I got to working on a cake recipe for Mother’s Day.
This cake is awesome, I love the chocolate throughout the cake with the crunchy almonds and sweet blueberries on top.
My oldest son is coming in tow and I am looking forward to spending the whole weekend relaxing and enjoying the spring weather with my family.
Do you have special plans for Mother’s day?
- [br][b]Cake:[/b]
- 1¼ cup almond flour
- 2/3 cup + 3 tablespoons tapioca flour/starch
- 1/3 cup + 1 tablespoon coconut flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cardamom
- ½ cup maple syrup
- 2 large eggs
- 1½ cups coconut cream
- ¼ cup melted coconut oil
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 1/2 cup semi-sweet enjoy life chocolate chips
- [br][b]Topping:[/b]
- 1/2 cup of fresh or frozen blueberries
- ½ cup sliced almonds
- 3 tablespoons coconut sugar for topping
- Place a rack in the center of the oven and heat oven to 350° F. Grease a 10-inch springform cake pan.
- In a medium bowl, whisk together flours, baking powder, baking soda, salt, and cardamom. Set aside.
- In a small bowl, whisk together maple syrup, eggs, coconut cream, coconut oil, vanilla and almond extract.
- Add the coconut cream mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Pour in chocolate chips and stir to combine. Spoon batter into the prepared pan.
- Top batter with fresh or frozen blueberries, gently pressing into the batter. Sprinkle with sliced almonds and then sprinkle generously with coconut sugar.
- Bake for 40-45 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve.
- Top with any remaining berries.
- The Cake will last well wrapped in the refrigerator, for up to 3 days.
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I always just spend Mother’s Day with my mom! But of course we will start the day with brunch and this blueberry chocolate cake would be a perfect addiction. I love that you added blueberries and chocolate!
Yum! You don’t see blueberry and chocolate together often, but I bet the combination is fabulous.
I hope you try the recipe out because Blueberries and chocolate make a great combo Becky!
Galloping Xena! haha I LOVE her name!! 🙂
The cake is just gorgeous!! I would love a bite of that topping, first! 😀
Whew! That was quick thinking rescuing the dog from a muddy disaster. I’m loving all of the textures in this cake!
I’ve decided you are the queen of healthy baked goods! Part of the reason i didn’t go paleo is because I like bread too much, you might just turn me! 🙂 This looks wonderful!
This looks super amazing for a gluten-free cake! I am a gluten lover but my brother-in-law has Celiac disease and I’m always on the lookout for great gluten-free baking recipes! Pinned 🙂
This is such a pretty cake! My mom is gluten free and I know she would just love if i would make this for her!
Pinned!
My husky always acts like a fool when we have other dogs over. It’s always nice to hear I’m not alone in that!
This looks so delicious! I may actually go make it right now. It would be perfect for breakfast tomorrow!
Oh… you made me laugh! Dogs always act like little clowns 🙂 Love them!
And this cake, wow! So perfect and looks so yummy! I love it!
Thanks Eileen! Dogs definitely keep us on our toes and in good spirits. I love my guys to pieces! Hope you give the recipe a try, this cake is definitely a favorite!
This is gorgeous, Amy. I’m so excited about fresh blueberries being available again. I’ll need to pick up some extra to make this!
I am so thrilled with the spring produce too Andi! Nothing better than fresh ripe blueberries!
I’ve always wondered what its like to have a small dog. We have two mixes that are big and act like bulls in a china shop. Crazy things.
this cake looks amazing! Love the addition of chocolate.. it makes everything better!
Chocolate does make everything better Kelley! Sounds like our dogs have similar personalities!
This is one recipe I have to make! Ps. Can I borrow your cake stand?! Better yet, where did you get it? 🙂
Thanks Beth! The cake stand came from Food 52- love it and highly recommend you getting one!
Can you tell me where to buy coconut cream, or is there a recipe you use to make it from scratch? My local stores only carry coconut milk, and I’m only finding recipes for whipped coconut cream online. Any suggestions?
Dawn you can buy coconut cream in the organic section of your canned goods or the asian section of canned goods. Coconut cream is very similar to coconut milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. I am sure your store carries it in one of these sections and I would recommend buying vs. making. If however you can not find it..Coconut cream can be made by simmering 1 part shredded coconut with 1 part water or milk until frothy, then straining the mixture through a cheesecloth, squeezing out as much liquid as possible; this is coconut milk. The coconut milk is refrigerated and allowed to set.
Dear Amy, Gorgeous cake! Between the fresh berries, the chocolate, the almonds and the coconut- I already know I will love this. Pinning for later. xo, Catherine
Thank you so much Catherine!
I can totally visualize the galloping filthy dog rounding the corner, lol! Glad the crisis was averted. This cake is gorgeous and I’m in love with the ingredient list 🙂
Thanks Gina. You just never know with those furry friends.
hello!!!!
I tried the cake but i think i made a mistake thought the flavor is devine..It is a fantastic recipe but please could you tell me again the quantity of the tapioca and coconut flour!!!
Thank you for you creativity..yousweeten our glutenfree dreams!
Hello, Glad you liked the cake and thank you for your sweet words!
1¼ cup almond flour
â…” cup + 3 tablespoons tapioca flour/starch
â…“ cup + 1 tablespoon coconut flour