Eggless Blueberry Chocolate Cake … Delicious desserts that are full of flavour and just so simple to make are what make me happiest! This layered eggless cake is one of those where chocolate lovers meet blueberry lovers, the best of both worlds really!
Call me the lazy fast track baker, but my simple eggless sponge is what makes my baking fun! One bowl, add all the ingredients, quickly whisk them until smooth and in under 10 minutes with no fuss at all, the cakes are baking. It forms the base for SO MANY of my desserts …
These always bake up perfect as you might have noticed and inspire me to create endless desserts using this very simple, one bowl, eggless recipe as the base. Infinite possibilities as you can see, and these are only a handful. If you stop by my feed on Instagram, you’ll know what I’m talking about!
Back to blueberries and they’re a favourite ingredient in my kitchen. Easily available, quite sturdy and not very perishable, I use blueberries a LOT in desserts. That natural blue always shines. One of my favourites is that No Bake Blueberry Swirl Cheesecake you see above. You can find the recipe here. It’s a fuss free, no gelatine vegetarian dessert and it tastes amazing!
You can find most of my recipes on Instagram on my recipe handle PAB Recipes and some here on my blog. The Ombre Blueberry Cheesecake is one I shared very recently on the blog. It’s much too delicious and really simple to make. I hope you try try making it. Anything ombre gets my vote and this was so worth it!
Did I tell you that the 4 ingredient blueberry cream cheese filling and frosting in this eggless Blueberry Chocolate Cake is finger licking good? Very addictive, delicious actually, it’s light, creamy, smooth, glossy and doesn’t get too firm like a buttercream. Do make sure you use a nice full fat cream cheese to get it to the right consistency. Unlike traditional frostings, this blueberry frosting doesn’t use cups and cups of icing sugar to get it going. I used just enough to sweeten it if you know what I mean.
The blueberry compote adds a ton of flavour and moistness to this pretty as a picture Blueberry Chocolate Cake, the drips of blueberry syrup quite delightful. I have a detailed blueberry compote recipe on the blog if you like. It’s quite the perfect, simple recipe that comes together in 10 minutes.
Once the cakes are baked and the blueberry compote is ready and cool, assembling doesn’t take a lot of time. Once assembled, I like to chill the cake for a couple of hours for it to get moist and for the flavours to mature. After that, slice this addictive good, earthy Blueberry Chocolate Cake & ENJOY!
Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!
Eggless Blueberry Chocolate Cake
Ingredients
Eggless chocolate sponge
- 210 g buttermilk
- 50 g oil
- 100 g castor sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- Pinch salt
- 15 g cocoa powder
- 50 g wholewheat flour/aata
- 100 g all purpose flour/maida
Blueberry compote
- 100 g blueberry frozen or fresh
- 30 g sugar
- 1 tsp cornflour
- 1 tbsp water
- Juice of /2 lime
Blueberry Cheesecake Filling
- 200 g cream cheese full fat, chilled
- 40 g whipping cream 30% fat, chilled
- 50 g icing sugar
- 1 1/4 tsp blueberry powder
Blueberry Cheesecake Frosting
- Remaining 135g blueberry cheesecake filling from above
- 100 g cream cheese full fat, chilled
- 25 g icing sugar
- 1/2 tsp blueberry powder
Instructions
Eggless Chocolate Sponge
- Makes two 6" cakes
- Preheat the oven to 180C. Line two 6″ tins with parchment.
- In a large bowl, add all the ingredients and give them a good whisk until .
- Pour the batter into the tins, about 260g per tin, and bake for 18-20 minutes, until done or the tester comes out clean. Cool completely on the rack. Trim the tops.
Blueberry compote
- Place all the ingredients EXCEPT lime juice in a heavy bottom pan and simmer slowly until the berries begin to soften and release their juices.
- Strain the berries out into a bowl and reserve.
- Reduce the syrup over low heat until very thick, then add it back to the reserved berries.
- Stir in the lime juice. Cool completely..
Blueberry Cheesecake Filling
- In a large bowl, beat the cream cheese and icing sugar until nice and smooth. Beat in the whipping cream adding the blueberry powder ¼ tsp at a time until you reach the desired colour.
Blueberry Cheesecake Frosting
- Turn the leftover filling into a large bowl and add the remaining ingredients for the frosting. Whip until smooth, adding more blueberry powder if required to reach the desired colour.
Assemble
- Place a 6” sponge on a serving platter. Top with the blueberry cheesecake filling followed by the blueberry compote after straining out excess liquid if required.
- Top with the second sponge and very gently push downwards to sandwich into place. Place it in the freezer for 30 minutes for the filling to firm up slightly.
- Frost with the blueberry cheesecake frosting and garnish as desired.
- Slice and serve immediately or refrigerate until required
