Chocolate Berry Cake

I loved the texture of this cake, but it could afford to be a little bit sweeter, so I’ve added some extra sugar to the recipe in retrospect.
Chocolate Berry Cake (taken from Fat Free Vegan Kitchen but changed)
  • 1 1/4 cup white whole wheat flour
  • 6 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground chia seeds or flax seeds
  • 1/4 tsp salt
  • 1/4 cup sugar or¬†Sucralose¬†based sweetener
  • 3/4 cup water
  • 1/2 cup frozen mixed berries, thawed
  • 1 tsp balsamic vinegar
  • 1/2 cup date syrup, maple syrup, or other liquid sweetener
  • 1 cup frozen mixed berries, thawed (for serving)
  • additional syrup drizzled on top to taste (I used brown rice sugar)

Preheat oven to 350 F. Prepare 9-inch round cake pan with non-stick spray.

In medium bowl, mix flour, cocoa powder, baking powder, baking soda, chia or flax, salt and sugar. In blender, combine water, 1/2 cup mixed berries, and balsamic vinegar and blend until smooth.

Add syrup and blueberry mixture to the dry ingredients. Stir until completely mixed. Pour into cake pan.

Bake 25-30 minutes or until toothpick inserted into center comes out clean. Cool completely before gently inverting onto serving platter. Top with berry mix and drizzle with additional syrup.