Recipe: Chocolate Blueberry Loaf Cake
Who says chocolate cake can’t be nutritious?
This crave-worthy cake is chocolatey, delicious and just so happens to be loaded with nutrients. The avocado and almond butter offer up lots of healthy fats, and the blueberries and maple syrup make it plenty sweet with natural sugars. Top it off with a super smooth avocado-based icing that’s incredibly creamy... without any of the butter!
- 1 cup fresh or frozen blueberries
- ½ cup maple syrup
- 1 cup mashed ripe avocado (approx. 1 ½ large avocados) ¼ cup all-natural almond butter
- 2 large eggs
- 3 tsp pure vanilla extract
- ¾ cup all purpose flour
- ½ cup whole wheat flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large ripe avocado
- ½ cup melted 70% dark chocolate
- 1 tsp pure vanilla extract
- ½ tsp sea salt
- 4-5 tbsp maple syrup
- Dark chocolate shavings for garnish
Preheat oven to 350F.
Add blueberries and maple syrup to a small pot and heat on medium for 5-10 minutes or until the blueberries start to break down. Use a potato masher to gently mash the blueberries, careful not to burn yourself while doing this, the blueberries will burst. Turn off heat and set aside to cool slightly.
To a large bowl add mashed avocado, almond butter, eggs and vanilla extract. Use a whisk or electric mixer to beat until extremely smooth and fluffy. Add in blueberry mixture and whisk until combined, some chunks of blueberries is desirable.
In a medium bowl whisk together flours, cocoa powder, baking soda, baking powder, and salt. In 3 additions fold dry mixture into wet until smooth.
Transfer into a loaf pan measured 9 inch x 5 inch x 2.5 inch and bake for 40-50 minutes. Remove from oven and let cool in pan for 10 minutes before moving to a cooling rack.
While cake cools make icing. Mash avocado in a bowl or in a mini food processor or blender until extremely smooth. Mix in melted chocolate, vanilla, maple syrup and salt. If you want your icing sweeter, add more maple syrup. Spread or drizzle icing over cooled cake, add large shards of dark chocolate to garnish, enjoy!
The longer the icing sits, the thicker it will become.
Servings: Makes one 9x5-inch loaf