Ingredients for Whole Wheat Chocolate Blueberry Cake
- 1 1/2 cups whole wheat flour
- Splenda Sugar Substitute (recipe uses granulated sugar)
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups water
- 2 cups fresh or frozen blueberries
- egg white (recipe uses 1 large egg instead)
- 1/2 cup light whipped dessert topping, thawed
- 2 ounces semi-sweet chocolate chips
- 1 cup 1 tablespoon granulated sugar
- 1 large egg
- 1/2 teaspoon lemon juice
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How to Make Whole Wheat Chocolate Blueberry Cake
- Preheat oven to 350°F (175°C). Grease an 8x8x2-inch baking pan.
- In a medium bowl, whisk together 1 ½ cups whole wheat flour, 1 cup granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a blender, combine 1 cup water, 1 cup fresh or frozen blueberries, and 1 large egg. Blend until completely smooth.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Pour batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before inverting it onto a serving platter.
- While the cake cools, prepare the topping:
- In a microwave-safe bowl, combine ½ cup light whipped dessert topping (thawed) and 2 ounces of semi-sweet chocolate chips.
- Microwave on 50% power for 1 minute, then stir until smooth. Let stand for 5 minutes to thicken slightly.
- Once the cake is completely cool, spread the chocolate topping evenly over the top.
- Prepare the blueberry sauce (see below).
- Cut the cake into squares and serve, topped with fresh blueberries and a generous drizzle of blueberry sauce.
- Makes 9 servings.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
50g
Fat
11g
Carbs
9g