Death By Blueberry Chocolate Cake

Icon Clock01:30Icon People4

Blueberry Pancakes

  • 100 gr fresh blueberries
  • 100 gr fresh blackberries
  • 200 gr flour (if you wanna make it glutenfree, best use buckwheat flour)
  • 2 tbsp soya flour
  • 5 tbsp soya milk
  • sparkling mineral water
  • 1 tbsp salt
  • a squeeze of agave syrup

Chocolate Cream

  • 5 tbsp dairy-free margarine
  • 5 tbsp vegetable fat (I used coconut fat, not oil)
  • 650 gr icing sugar
  • 100 gr cocoa powder
  • 80 - 100 ml soya or rice milk
  • 1 tbsp vanilla extract or half a vanilla bean
  • vegan
  • glutenfree
  • lactofree

I created this recipe just before my ex- Tigeress DJS buddy-nette Nina opened her vegan crêperie and burger place Let It Be over 1 year ago.

It’s a dark’n deep delish delight..

Blueberry Pancake-Cake with Choc Shock


You can easily prepare the chocolate cream the day before you wanna make the cake or during you do it while the pancakes cool down. It only takes a maximum time of 10 minutes.

For the cream whip together the margarine, the vegetable fat (I melted it first) und the vanilla (I always use fresh vanilla beans, the inside of half a bean does it for this amount) with a hand mixer for about 30 seconds. Add half the icing sugar, all of the cocoa and milk and continue mixing, slowly at first and then bringing up to speed, until combined. Add the rest of the icing sugar mix about a minute until you have a smooth consistency.If it’s too firm, mix in a bit more milk. Too soft - more sugar.

(If that’s too crazy and sugary for your taste - try plant based whipped cream, for example you can beat normal fat coconut milk if it’s chilled verry well. Along with 2 packages of cream stiffener (Sahnesteif) per tin…)

For the pancake dough use the hand mixer (or even better a blender) again and mix (buckwheat for glutenfree) flour, soya flour, soya milk, agave syrup and salt and then add enough mineral water to make the consistency not too sticky same time not too thin. Leave it aside for at least 20 minutes, see how it changed, still too thick? More water, too thin? More flour. Add a little handfull of blueberries and into the blender again to get some blue colouring. save the other berries for the cake.

Heat a pan, use neutral oil like rapeseed oil and bake all the dough into same-size pancakes. Throw them into the air if you dare! Let them cool down on a plate.

Then start making the cake.

Best fill the chocolate cream into a pastry bag and get started by layering pancake - cream - berries on a big enough-plate.

If you’re done, decorate the top with some more cream and berries.

Eat it but be aware that you’re not be able to move afterwards!

Happa Happa!






Hinterlasse eine Antwort