Blueberry, Broccoli and Chocolate Cake


  • 400 g plain flour
  • 175 g  sugar* (Originally 250g)
  • 50 g 70% cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 3 eggs
  • 500 g steamed broccoli, until soft and liquidised
  • 1 tablespoon vanilla extract
  • 175 g butter, melted and cooled
  • 125 ml vegetable oil
  • 300 ml water
  • 330 g blueberries (rolled in flour to stop them sinking)


  1. Preheat the oven to 180°C/gas mark 4.
  1. Butter and line the bottom of two 20 cm sandwich tins.
  1. In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarbonate of soda and salt. In another bowl whisk together the eggs, broccoli and vanilla until blended. Using a mixer, beat together the melted butter and corn oil until just blended, then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended. Fold in the blueberries and then pour into the prepared tins.
  1. Bake the cakes for 60 -65 minutes. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.

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