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. When I picked her up she was immaculately clean with a cute little bow on top of her head.
When I got home I took her out in the yard to introduce her to my dogs.
Picture if you can what happened next. Xena my airedale was somewhere in the back yard and I yelled for her. She came around the corner at a full gallop. Yes, she gallops.
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. Yep, not good!
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”. Thankfully I was close enough to grab Stella off the ground just as Xena arrived. To say I was relieved was an understatement. 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?
What You Will Need.
To enjoy this cake gluten free, I have provided the perfect ratio and mix of flours. If you would like to replace this mix with gluten free flour you can. You will want to use 2 1/2 level cups. I will say that if you use my mix of flours, the cake will have a much more dense and pleasing flavor.
Try to pick fresh blueberries, that are firm and are not starting to loose their shape and form.
For The Cake
You can bring this batter together by hand or if you want you can use an electric mixer, though it is not needed.
When you melt your coconut oil, either with the microwave or by using the stove top, let the oil cool slightly before you add in your egg. You do not want your egg to start to cook. I like to add the maple syrup into the oil first, it is usually cold from being in the refrigerator and will allow the oil to cool enough to add the egg and other wet ingredients.
If you are wanting to keep your cake dairy free, you will need to pick a dairy free chocolate chip. If dairy is not a problem for you, you can add in any dark chocolate chip of your choosing.
For The Topping.
Simple but delicious. The combination of blueberries, almonds and coconut sugar is perfect. Add your blueberries first to the top of your cake, and very gently press them into the batter. This will assure they don’t roll away when your cake is done baking. Then sprinkle on your almonds, you can lightly press them down into batter as well, and then sprinkle your coconut sugar evenly over the top.
Gluten Free Blueberry Chocolate Cake
- 10-inch springform cake pan
- 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
- 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.
25 comments on “Gluten Free Blueberry Chocolate Cake”
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
⅔ cup + 3 tablespoons tapioca flour/starch
⅓ cup + 1 tablespoon coconut flour
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.
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!
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.
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!
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!