Whole Wheat Chocolate Blueberry Cake
Indulge in the perfect balance of wholesome and decadent with this Whole Wheat Chocolate Blueberry Cake. Made with nutrient-rich whole wheat flour and unsweetened cocoa powder, this cake combines a rich chocolate flavor with bursts of juicy blueberries for a moist, luscious dessert. Sweetened naturally with granulated sugar and enriched with Greek yogurt and a touch of coconut oil, it’s a healthier take on a classic treat without compromising on taste. Dark chocolate chips add extra indulgence in every bite, while the option to garnish with powdered sugar gives it an elegant finishing touch. Ready in under an hour and perfect for any occasion, this easy-to-make chocolate blueberry cake is ideal for those seeking a guilt-free dessert with wholesome ingredients. Whether served as a weeknight sweet treat or the centerpiece of a festive gathering, this cake is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cup Cocoa powder (unsweetened)
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 2 large Eggs
- 0.5 cup Plain Greek yogurt
- 0.5 cup Milk (dairy or plant-based)
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil (melted and cooled)
- 0.5 cup Dark chocolate chips
- 1 cup Blueberries (fresh or frozen, not thawed)
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate bowl, beat the sugar and eggs together until light and fluffy, about 2–3 minutes.
Add the Greek yogurt, milk, and vanilla extract to the egg mixture and mix until smooth.
Slowly pour in the melted coconut oil while stirring continuously to incorporate it fully.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; the batter should be thick and slightly lumpy.
Fold in the dark chocolate chips and blueberries gently using a spatula.
Pour the batter into the prepared cake pan, spreading it evenly with the spatula.
Bake the cake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
3022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1919 mg | 83% | |
| Total Carbohydrate | 466.3 g | 170% | |
| Dietary Fiber | 74.7 g | 267% | |
| Total Sugars | 242.5 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 644 mg | 50% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 3473 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
