Vegan Chocolate Blueberry Cake

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2025 update:

Full disclosure – this cake honestly looks like poo.

I don’t want to delete it because apparently that’s bad for Google, so it’s staying as proof that not every recipe needs to be Instagram-perfect.

Anyway, here’s a protein-packed, creamy, gluten-free Vegan Chocolate Blueberry Cake recipe that’s not the tastiest or prettiest thing you’ve ever eaten, but still worth the space here, for now.

Ingredients

Blueberries: About 1 cup (160g) for a fresh burst.

Bananas: 4 medium (about 430 grams) – the natural sweetener and binder here.

Plant-based protein powder: Use whatever you have on hand. For my favorite ones, you can check this list of sustainable protein powders.

Cocoa powder: Since we use no flour for this recipe, the cacao powder is what helps to substitute for it.

Tahini: Instead of oil, for some richness. No tahini? Peanut butter or almond butter works too.

Liquid sweetener: Usually date syrup, but I used molasses this time, and it worked fine.

Chocolate: Optional.

Continue to Content

Vegan Chocolate Blueberry cake

Yield: 13

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Protein-packed, creamy Vegan Chocolate Blueberry cake (Gluten free)

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Ingredients

• 4 banana (430g)
• 75g plant-based protein powder
• 50g cacao powder
• 30g tahini
• 20g sweetener (agave, date syrup, molasses, etc.)
• 30g chocolate pieces
• 160g blueberries

Instructions

1. First, blend 4 bananas (mine ended up being about 430grams). If you don’t have a blender, don’t worry, you can smash the bananas with a fork.
2. Next, add 75 grams of protein powder, and mix again.
3. After that, add 50 grams of cocoa powder, and blend.
4. Then add 30g of tahini and 20g of liquid sweetener - you can use date syrup, agave, or anything you have on hand.
5. Finally, add 1 cup of blueberries and about 30 grams of chocolate pieces and mix them with a spoon.
6. Transfer the mix in a baking dish, and put it in the oven for about 20 minutes, at 180 degrees.
7. And that’s about it -- cut in in pieces, and enjoy this super light, satisfying flourless blueberry cake!

Notes

It is BEST to eat the cake COLD, so be patient! You can also store it in the fridge.

Nutrition Information:

Yield: 13 Serving Size: 1
Amount Per Serving: Calories: 104Total Fat: 3,5gCarbohydrates: 12,6gFiber: 2,8gSugar: 5,9gProtein: 5,9g