Healthy Blueberry Chocolate Glaze Cake

by Angela (Oh She Glows) on July 25, 2010

Good evening!

Hope you have had a great weekend. My day off has been good (but too short!).

Eric was short on time this morning as he had to go into Toronto, so we skipped the brick workout and just did a bike-run with him on bike and me on foot! He left me about 2/3 of the way through so he could leave for Toronto.

I wanted to do a long run today (7-8 miles) as I am thinking about running one of the half marathons I did last September and October (Half marathon #1 and half marathon #2 recaps). Jess has almost talked me into it! ;) I do love me a good half marathon. They don’t take an insane amount of time to train for, which is good news because I am going to be traveling overseas in September. I will tell you all about it as soon as everything is booked!

I have been doing long runs all summer long (up to 7 miles), but I want to start gradually increasing my distance. I have some time, so there is no rush.

The run today was AWESOME! Perhaps, one of my strongest runs to date. Eric and I did Murder Hill route today. I set a difficult challenge today of running each of my 7 miles faster than the previous. I find it is really hard to increase speed in combination with an uphill portion of the route. Miles 3-6 are pretty much all uphill, so I found that it was much more difficult than I thought it would be.

The run:

  • Time: 1 hour 4 mins 3 secs
  • Distance: 7.11 miles
  • Avg pace: 9 min/mile
  • Max pace: 7:25 min/mile


Eric took these pics on his Blackberry!


Mile splits:

  • Mile 1: 9:41
  • Mile 2: 9:38
  • Mile 3: 9:06:37
  • Mile 4: 9:06:30 (still faster!!!!)
  • Mile 5: 8:52
  • Mile 6: 8:43
  • Mile 7: 8:04
  • Mile 7-7.11: 50 secs (7:25 min/mile pace)


Goal accomplished!


I was pretty much cursing the hills today, but I felt so accomplished when I was finished!

When I got home, I decided that I wanted ice cream cake. I had a sliver of cake with chunky peanut butter banana soft serve, followed by a huge lunch of leftovers after my shower.

Ice cream cake!!!


Gosh, it was so good! I left the peanut butter chunky and it was even better than when processed smooth.

Ok, so let me get right to this Blueberry Chocolate Cake recipe I teased you with earlier…


Healthy Blueberry Chocolate Glaze Cake

Adapted from Fat Free Vegan.


  • 1 1/4 cup whole grain spelt flour
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground chia seeds or flax seeds
  • 1/4 teaspoon sea salt
  • 2/3 cup water
  • 1/2 cup blueberries
  • 1 teaspoon balsamic vinegar
  • 1/2 cup maple syrup
  • Chocolate glaze (1/2 cup dark chocolate chips + 1 tbsp coconut oil, melted in micro for 30 seconds or so)
  • Blueberries, for garnish
  • Unsweet. shredded coconut, for garnish


Directions: Preheat oven to 350 F. In a medium bowl, mix spelt flour, cocoa powder, baking powder, baking soda, chia (or flax), and sea salt. Set aside. In a blender, combine water, 1/2 cup blueberries, and balsamic vinegar and blend until smooth, for about 60 seconds. Add the maple syrup and the blueberry mixture to the dry ingredients. Stir until completely mixed, being careful not to overmix.  Pour into an oiled 9-inch round cake pan. Bake 20-25 minutes. Cool for at least 15 minutes. Prepare the chocolate glaze by taking a small bowl and adding the chocolate chips and coconut oil. Heat in micro on high for about 30 seconds. Stir to get all the clumps out and immediately pour onto cake, spreading evenly with a spoon. Top with blueberries and coconut. *Note change below that I would make to this recipe.


Yes please!

This cake is not only delicious, but it comes with super healthy nutritional stats too.


The result is a very delicious and very dainty cake! It is a very thin cake so you can always double the recipe and make a two-layer cake (with a middle layer of blueberries!) or you can just use as is.

Eric and I thought it was perfect- very light and not over powering. No sugar coma here. It is so healthy you can even have some for breakfast as I did today with a green monster.

I used whole grain spelt flour instead of white whole wheat flour, so I reduced the water a bit (you need to reduce by 25% when subbing spelt). If you use white or whole wheat flour, be sure to use 3/4 cup water as the original recipe calls for.


What I would change the next time I make this recipe:

  • I would add a mashed banana to the batter. I would have preferred if the cake was a bit more moist. I think I overcooked mine a bit, but I would still probably add a mashed banana to add a bit of moistness as there is no oil in this cake. Spelt flour also produces more of a ‘crumbly’ texture, so I think it needs a bit more moistness.



A good use of blueberries I would say!


We had some family over today and between all of us we polished it off! It was so yummy and everyone enjoyed it.

Well, I’m off to do some prep for the week ahead and then hopefully have some time to read Eat Pray Love before bed. I haven’t had time to read for 3-4 days and I am in withdrawal! I can’t wait to see the movie. Anyone know when it comes out? I think Julia Roberts is the perfect actress to play Elizabeth.


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{ 26 comments… read them below or add one }

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Ellani July 26, 2010 at 4:02 am

I used Susan’s recipe as well last week, and it did not turn out dry at all, in fact it was nice and moist. I think the key is not to overcook it. I would be afraid that adding a banana to the batter would make it too heavy. I really like how light the cake turned out to be (though give me some dense banana bread any day!!!!).


JL Goes Vegan July 26, 2010 at 4:21 am

Beautiful cake!


Jessica @ How Sweet It Is July 26, 2010 at 5:27 am

It looks amazing. I hear ya on the banana though – I often add one to my baking with whole wheat flour because it comes out so moist.


GlowingBIL July 26, 2010 at 5:40 am

The cake looked great. Gabriela was drawn to it as soon as she came in the door (ooooo cake!)


[email protected]:// July 26, 2010 at 5:54 am

That cake looks amazing.


Mary @ Bites and Bliss July 26, 2010 at 6:13 am

A blueberry chocolate glaze cake sounds to die for already…but once you make it healthy it’s practically unreal. YUM!! This is a must try :D


Natalie July 26, 2010 at 6:54 am

That cake looks amazing. Just drooling over here :)…… I always top my cake/muffins/sweet bread with fruit nowadays, it makes for such an amazing flavor combo.
Wherever you’re going, I hope it’s fun!


Samantha @ Health, Happiness & Skinny Jeans July 26, 2010 at 7:37 am

You will totally rock the 1/2 if you end up doing it!

The cake looks so yummy by the way. Mmmmm!!


Tracey @ I'm Not Superhuman July 26, 2010 at 8:02 am

That cake looks delicious but it’s also so pretty! I’m bookmarking this for the next time I have company over. It looks incredibly fancy.


Chelsea @ One Healthy Munchkin July 26, 2010 at 8:08 am

Congrats on the awesome run! And way to conquer those hills!

Thanks for this cake recipe! It looks like a perfect snack to have on hand!


Kelsey H July 26, 2010 at 10:27 am

Just got back from vacation, and one of my first priorities was catching up on all the blog goodness I had missed not having the internet! So excited to come back to that tomato and basil recipe:) And that 7 mile negative split run is inspiring. The feeling when youve finished is always worth it tho. Glad to be back!


Angela (Oh She Glows) July 27, 2010 at 11:35 am

Glad you are back too! :)


rachel July 26, 2010 at 11:02 am

that cake looks amazing!


Jolene ( July 26, 2010 at 11:48 am

That cake is beautiful!!! It looks SO delicious, but yet it is healthy – impressive!!


sassy molassy July 26, 2010 at 12:09 pm

Mmmm…that cake looks delish. Love the pop of blue on top with the blueberries.


Rebecca (Blissfully Vegan) July 26, 2010 at 12:50 pm

What a gorgeous looking cake! And virtuous ingredients – i like :) I love Eat Pray Love! Such an inspiring book, can’t wait for the movie…Well done on your run! I’m doing my first half-marathon in Cambodia at the end of this year, very excited but nervous ;)


Kate July 26, 2010 at 3:44 pm

YUM. And the timing is perfection – my coworker just brought me 5 pounds of fresh Michigan blueberries…they will be going to very good use!


Minna July 26, 2010 at 4:29 pm

Thank you so much for the delicious & healthy & fabulous looking cake !!!
Will try it out with wild blueberries form our summer cottage.

And also thank you about your inspirational blog, just <3 your stories and pictures !!


Kelly July 26, 2010 at 11:32 pm

Thanks for the cake recipe! I made it tonight and added the banana. It was really delicious:)


Angela (Oh She Glows) July 27, 2010 at 11:35 am

Glad you liked it!


Marcy July 28, 2010 at 4:45 pm

I made this cake today, and added the smashed banana. AWESOME!!! My 3 year old love it too! I blogged about it today. Thanks so much for sharing!


Zulema July 29, 2010 at 9:23 am

Hi Angela,
I Made this cake, and I added one banana, but is still feeling like “dry” Anyway it was delicious! Thanks for sharing! I blogged it too.

By the way I made the Voo and and love it, is my favourite breakfast right now…

(I know, my english is very ugly, sorry, haha)


Lauren M. July 29, 2010 at 1:51 pm

I made the cake last night and it was super yummy. It was even better this morning because the whole wheat flavor mellows a bit after resting. Mine was soooooooooo moist. Like a thick, chewy brownie. I use WW flour, so maybe the spelt dries it out a bit. I also subbed a little almond milk for part of the water. Maybe it helped? Anyway, thanks for sharing! I knew that after seeing it on fat free vegan AND your blog, I had to make it. It was a sign. :)


Beth August 3, 2010 at 4:18 pm

Hiya! This looks amazing (and all the other recipes that I’ve followed have been so lovely, even MY husband thinks so!!) I have a quick question about the Choc. Blueberry Cake: I have a gluten allergy and am wondering what flour you would recommend using in lieu of the spelt flour? I am new to this gluten free baking…

Thank you for all your wonderful recipes! xxx


Angela (Oh She Glows) August 3, 2010 at 4:39 pm

Im sorry I am not sure, I have not done any GF baking with flours!


Stephanie August 10, 2010 at 8:46 pm

This cake is heavenly! I made your mexican tortilla pie for dinner and this cake for dessert tonight and they were both a hit! Thank you for sharing your wonderful recipes :)


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