Chocolate and blueberry cake

This is a relatively dense, but incredibly rich and most cake.


  • 85g oats
  • 30g ground almonds
  • 30g self raising flour
  • 3 ripe bananas (no need to wait for them to go brown, just don’t use green, unripe ones)
  • 1 tablespoon honey
  • 1 tablespoon cacao powder
  • 1 teaspoon of baking powder
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground ginger
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 tablespoons of rapeseed oil
  • 2 heaped tablespoons dark chocolate chips
  • 100g blueberries


Start by preheating the oven to 180C
Prepare a bread or cake tin by lightly oiling or buttering it
Place everything apart from the chocolate chips and blueberries into a blender or food processor and blend until smooth
Stir in the blueberries and chocolate chips
Pour into the prepared tin and bake for 45-55 minutes until golden brown and cooked through
To check if it is done, insert a skewer into the middle, it should come out clean with no raw mixture on it (little cooked crumb is OK)
Leave to cool for 10 minutes before turning out and leaving to cool completely on a wire rack