Vegan chocolate and blueberry cake

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  • 1 1/2 cup almond milk
  • 2 tsp white vinegar
  • 1 1/4 cup applesauce
  • 1/2 cup espresso coffee (or instant)
  • 1/2 cup coconut oil
  • 1 tbsp vanilla extract
  • 9.5 oz white flour
  • 1 cup dark cocoa powder
  • 1 1/4 cup whole cane sugar
  • 2 tsp baking soda
  • 1 tsp baking powder
  • A pinch of salt

For the filling:

  • 1.5 lb blueberries, and some extra for decoration
  • 3/4 cup sugar
  • 2 tsp lemon juice

For the frosting:

  • 1 cup organic coconut cream (refrigerated for at least 8 hours)
  • 6 tbsp agave (or maple syrup)
  • 14 oz 70% cocoa chocolate for decoration


Preheat the oven to 360°F and prepare two baking pans 8 inches in diameter, grease and cover with baking sheets.

Mix the almond milk with vinegar and allow to sit for 5 minutes. Add the melted oil, coffee, vanilla extract and apple compote. Stir the mixture until smooth and slightly spongy, then add the sugar in three batches.

Separately, mix the dry ingredients: flour, cocoa, baking soda, salt, and baking powder. Sift half over the wet ingredients and use a spatula to incorporate in folding motion. Add the last part of the dry ingredients and keep stirring until obtaining a creamy and slightly runny mixture.

Divide the mixture into the baking pans and bake for around 30 minutes or until, when inserting a toothpick, it comes out clean. Allow to cool.

For the filling:
Put the blueberries, sugar and lemon juice in a pot, cook at room temperature, crushing the berries with the back of a spoon as they soften. Once it comes to a boil, lower the heat to medium and keep stirring until the mixture begins to thicken and sticks to the spoon. It will take around 8 minutes. Allow to cool for around half an hour before using.

For the frosting:
Mix 1 cup of coconut cream (only use the firm part of the cream, don’t use the liquid at the bottom of the can), chopped chocolate and agave syrup. Melt in a pot in a bain-marie. Once the mixture has completely melted, remove from the heat and, using an electric mixer, beat until the frosting begins to gain consistency. Chill for around 3 hours, so the mixture becomes easy to handle with a pastry bag.

Split the sponges in two parts horizontally and assemble by alternating a layer of sponge, frosting, and blueberry jam. Decorate with the remaining frosting and fresh blueberries.