It’s simple with some imagination and a recipe that dictates lots of cocoa, chocolate and juicy wild blueberries.
Ingredients:
- 130 g of wild blueberries
- 200 g of all purpose flour
- 30 g of cocoa powder
- 60 g of brown sugar
- 1 teaspoon of baking powder
- 0.5 teaspoon of salt
- vanilla extract
- 60 g of coconut butter
- 125 ml of almond milk
- 120 g of dark chocolate
- 25 g of brown sugar
- 375 ml of water
Preparation:
- Mix dry ingredients; flour, cocoa powder, brown sugar, baking powder and salt. Melt coconut butter and mix it with almond milk and vanilla extract.
- Add wet ingredients to the bowl of dry ingredients and mix it fast. Don't over mix!
- Pour the mixture into the baking tray (I'm using a 20 cm cast iron pot) and put it aside.
- Boil 375 ml of water and melt 120 g of dark chocolate in it. Add 25 g of brown sugar (more or less if desired) and pour the mixture on the cake over a spoon. That will prevent the hot mixture to create a gap in the cake.
- Place it in the preheated oven at 170 ⁰C for 30- 35 minutes.
- Cool it down for 15 minutes and serve it warm with vegan ice cream.
