Heart-Shaped Chocolate Blueberry Cake (Vegan & Gluten-Free)

Some cakes aim to impress. Some are perfect for celebrations, while others are meant for a quiet February evening when you crave something warm, energizing, and richly chocolate. 

This cake is a nostalgic twist on a classic, featuring a tender, almost fudgy center, infused with cinnamon for warmth and black beans for added texture and protein. Shaped like a heart, it remains simple and not overly sweet, calm and comforting. 

Ideal for Valentine's Day, a celebration of love and connection, it's best enjoyed slowly 😊💕

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Heart-Shaped Chocolate Blueberry Cake

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⏱️ Time & Prep

Prep time: 15 minutes
Bake time: 30–35 minutes
Total time: ~45–50 minutes
Yield: 8 slices

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Ingredients

• 1 ½ cups cooked black beans (drained and rinsed very well)
• ½ cup unsweetened cocoa powder
• ½ cup erithrol
• 2 tablespoons ground flaxseed
• ½ cup oat flour
• ¼ cup coconut flour
• 5 tablespoons warm water
• ½ cup unsweetened soy yogurt
• ½ cup oat milk (or any plant milk)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground ginger
• Pinch of ground cloves
• Pinch of salt
• ½ teaspoon vanilla extract
• ½ - ¾ cup fresh blueberries

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Instructions

1. Preheat the oven to 175°C (350°F). Line a small heart-shaped baking pan with parchment paper.

2. In a small bowl, mix the ground flaxseed with warm water. Let it sit for 5–10 minutes until slightly thickened.

3. Add the black beans, soy yogurt, oat milk, and vanilla extract to a blender. Blend until completely smooth, with no visible skins or texture.

4. Add flour, cocoa powder, erithrol, baking powder, baking soda, cinnamon, ginger, cloves, salt, and the flax mixture. Blend again until silky and thick.

5. Gently fold in most of the blueberries, reserving a few for the top.

6. Pour the batter into the prepared pan. Smooth the top gently.

7. Bake for 30–35 minutes. The center should be set but still slightly soft; it will firm up as it cools.

8. Let the cake cool completely before removing it from the pan. This is important for texture.

9. If using, decorate with sliced strawberries just before serving.

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Notes / Variations

• The cake is intentionally less sweet. If you prefer it slightly sweeter, increase the amount of erithrol to ¾ cup.

• For a deeper warmth, add a tiny pinch of cardamom.

• If you want a denser texture, reduce plant milk slightly.

• Blueberries can be replaced with raspberries for a sharper contrast.

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Nutrition Breakdown

 (per slice, 1/8 of cake, without topping)

Nutrient	Per Slice
Calories	153 kcal
Protein	8 g
Fat	3.5 g
Carbohydrates	39 g
Fiber	9 g

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