Step 1

Preheat the oven to 350°F. Line a 9x13-inch pan with parchment paper and set aside.

Step 2

In a large bowl, whisk together the sugar, cocoa powder, gluten-free flour, baking soda, baking powder, and salt until evenly combined.

Step 3

In a separate bowl, whisk together the oil, eggs, almond milk, and vanilla extract until thoroughly combined.

Step 4

Pour the wet ingredients into the dry ingredients. Whisk thoroughly until no lumps remain, being careful not to over-mix the batter.

Step 5

Pour the chocolate cake batter into the prepared pan. Bake for 30-40 minutes, or until a knife inserted in the center of the cake comes out with a few moist crumbs (but not wet batter). Cool completely on a wire rack before frosting.

Step 6

In a medium saucepan, heat the blueberries over medium heat.

Step 7

Use a fork or masher to break down the blueberries into a puree, cooking for 8-10 minutes or until the blueberries have reduced to a thick jam-like paste.

Step 8

Remove the cooked blueberries from the heat and cool to room temperature.

Step 9

In a large mixing bowl, use an electric hand mixer or stand mixer to beat together the softened butter, cream cheese, and vanilla extract until smooth, light, and fluffy.

Step 10

Gradually mix in the powdered sugar until the frosting is thick and fluffy. Then, mix in the cooled blueberry sauce until evenly combined.

Step 11

Use a knife or rubber spatula to spread the blueberry frosting over the cooled chocolate cake. Cut into even slices and enjoy!