Chocolate Blueberry Cake

Name: Chocolate Blueberry Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1/2 cup (50 g) rice flour; 1/2 cup (45 g) almond flour; 2 1/2 tbsp (15 g) cocoa powder; 4 tbsp (35 g) cane sugar; 3 1/2 tbsp (35 g) canola oil; 1 tsp (5 g) lemon juice; 1/3 tsp (2 g) baking soda (dissolved in water); 1/2 tsp (2 g) water (for dissolving baking soda); 80 g blueberries (fresh or frozen); 30 g dried blueberries (pre-soaked in hot water)

A small, indulgent cake crafted with blueberry juice, distinguished by the signature tartness of fresh blueberries.

45 min

Easy

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Ingredients

rice flour 1/2 cup (50 g)

almond flour 1/2 cup (45 g)

cocoa powder 2 1/2 tbsp (15 g)

cane sugar 4 tbsp (35 g)

canola oil 3 1/2 tbsp (35 g)

lemon juice 1 tsp (5 g)

baking soda (dissolved in water) 1/3 tsp (2 g)

water (for dissolving baking soda) 1/2 tsp (2 g)

blueberries (fresh or frozen) 80 g

dried blueberries (pre-soaked in hot water) 30 g

Instructions

Soak the dried blueberries

Soak the dried blueberries in hot water and set aside.

Mix the dry ingredients

Add the rice flour, almond flour, cocoa powder, and cane sugar to a bowl and whisk thoroughly to combine.

Add the blueberries

Add the canola oil and blueberries. Use a masher to crush the blueberries while folding them into the flour mixture.

Add the baking soda water

Dissolve the baking soda in the water, mix in the lemon juice, then pour into the batter. Fold thoroughly with a rubber spatula.

Add the soaked blueberries

Add the soaked dried blueberries and stir until evenly distributed.

Pour into the pan and bake

Line a baking tray with parchment paper, place the cake mold on top, pour in the batter, smooth the surface, and bake in a 170°C (340°F) oven for 20–25 minutes. Decorate with blueberries and mint leaves as desired.