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Chocolate Blueberry Fudge Cake

Chocolate Blueberry Fudge Cake

Cake, everybody loves cake! And fudge. So why not add the two together? That is exactly what I have done and I am pleased to bring you this recipe for my Chocolate blueberry fudge cake. 

Now I know what you are thinking. You hear the word cake and think "oh no! calories, carbs, and that other stuff that is no good for me!" And while that may be true for some cakes, it's not true for this one. We can call this 'the good cake' - you guys didn't think I would make a cake that wasn't good for you, did you? 

This cake has all of the right things to tick off on the true cake lovers list. Gooey fudge like filling and a crumbly base.... mmm, yum! Best of all, this cake isn't going to take you very long at all to make. In fact, it will only take you 25 minutes and no baking required.

To complete this recipe, you will need 12 ingredients. You will also need a cake tin, a food processor, and a pot.

chocolate blueberry fudge cake

To start this recipe off, the base consists of almonds, dates, cinnamon, coconut oil, oats, and water. Combined, these ingredients give us the nutritional benefits of protein, fiber, magnesium, calcium, iron, and potassium (only naming a few). 

For the fudge-like filling, we add agar agar, almond flour, coconut milk, blueberries, vanilla extract, and vegan chocolate chips. This provides us with a good dose of antioxidants, vitamin C, vitamin B, protein, and calcium. Combined, the ingredients give us a good dose of our essential vitamins and minerals needed throughout the day while also keeping us fuller for longer with a good source of fibre.

cake base in a baking dish

Chocolate blueberry fudge cake is perfect for that sweet tooth craving or for a snack (who needs a reason to eat cake?) because it's: 

  • Really yum!
  • A natural source of protein - 10g!
  • Fun to make.
  • Stores well.
  • Family friendly and a party favourite!

Once this cake is done, you can easily store it in an airtight container in your fridge for up to 48 hours. This recipe does make 8 servings, so you may need to store some. But don't worry, they will get eaten. Someone is sure to go back for seconds (I won't tell anyone if you do!) But in case 8 servings is a little too much for your needs, you can half the recipe to make 4 servings. Just remember to use a smaller cake pan to accommodate for a smaller cake. 

If you are in the mood to be creative, why not try different flavours? You could try raspberries instead of blueberries. Maybe you have another idea for a great combination? Be sure to share your creative ideas with us!

So go, make some incredible blueberry fudge cake! And be sure to share your results with us.

chocolate blueberry fudge cake on a plate

Prep time
25 minutes
Total time
Category: Desserts
Serves: 8
Allergens: Coconut


For the Base

  • 1 cup almonds (crushed)
  • 1 tsp cinnamon ground
  • ½ cup date (without stone)
  • ⅙ cup extra virgin coconut oil
  • ½ cup jumbo rolled oats
  • ¼ cup water

For the filling

  • 2 tsps agar agar
  • ½ cup almond flour (roasted)
  • 4 cups coconut milk
  • 2 cups frozen blueberries
  • 1 tsp vanilla extract
  • 1 cup vegan chocolate chips


  1. Put all the ingredients for the base into a food processor until smooth.
  2. Press the mixture for the base into 8-9 inch baking tin with baking paper on the bottom.
  3. For the filling use a big pot and whisk and mix the agar agar with the coconut milk.
  4. Add the vanilla extract and the chocolate chips and constantly stir the mixture while it's boiling for about 5 minutes.
  5. Put on the side and add the frozen blueberries, let it cool down for about 15 minutes.
  6. Pour the filling on top of the Base and put it into the freezer four about 12h.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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