Blueberries and chocolate pair amazingly well and allow for this cake to be extra sweet, moist and fudgy. No gluten, eggs, dairy or refined sugar needed. With an extra drizzle of cashew vanilla cream, this cake is stunningly delicious.
Ingredients
| ¾ cup | Cocoa powder |
| ½ cup | Rice flour |
| ¼ cup | Tapioca flour |
| 1 Tbsp | Psyllium husk |
| 1 tsp | Baking powder |
| ½ tsp | Baking soda |
| ⅓ tsp | Sea salt |
| 1 cup | Dates, pitted |
| 1 ¼ cups | Water |
| 1 cup | Blueberries (Main) |
Cashew Vanilla Drizzle
| ¼ cup | Raw cashew nuts, soaked |
| ¼ cup | Water |
| ½ tsp | Vanilla paste |
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Directions
- Preheat the oven to 190C (top/bottom heat). Line the spring form with baking paper. Mix dry cake ingredients in a medium sized bowl.
- In a blender, blend the dates and water until smooth. Pour into the bowl with dry ingredients and mix well. Scoop the dough into the spring form and spread evenly. Sprinkle blueberries on top and gently push them into the dough.
- Bake covered for approx. 20 to 25 minutes. When an inserted wooden skewer comes out slightly sticky, the cake is ready. I like to run the wooden skewer along the sides to make it easier to remove the spring form.
- For the cashew vanilla drizzle, blend all ingredients in a powerful mini-blender until smooth.
