Blackberry Coconut Crumble Cake

By • July 29, 2014 • 0 Comments

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Author Notes: The combination of flavors in this cake is unique, striking yet delicate. The almond-based crumb is dense, but immediately lightened by the addition of some mildly tart raspberries. A touch of flaky sea salt gives it further depth of flavor – it is the perfect final touch.
Valeria Necchio

Makes 1

For the cake:

  • 1 1/3 cup whole wheat flour
  • 2 tablespoons unsweetened shredded coconut
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup coconut oil, melted
  • 1/2 cup light brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 large free-range egg
  • 1/2 cup full-fat unsweetened coconut milk
  • 2 cups blackberries

For the crumble topping:

  • 1/4 cup whole wheat flour
  • 1/4 cup light brown sugar
  • 2 tablespoons coconut oil, cold
  • 2 tablespoons unsweetened shredded coconut
  1. Preheat the oven to 350º F. Grease a 9-inch baking pan, and set aside.
  2. For the crumble topping, combine flour, coconut, and sugar. Rub in the coconut oil using your fingers, until the mixture is crumbly. Refrigerate until ready to use.
  3. For the cake, combine flour, coconut, baking powder, and salt in a small bowl.
  4. In a separate, larger bowl, whisk the sugar with the coconut oil until the sugar has completely dissolved.
  5. Add in the egg, and keep whisking until smooth.
  6. Start adding half the flour, alternating it with half the amount of coconut milk. Keep whisking until you have a smooth batter.
  7. Scatter 1 cup blackberries on the bottom of the pan.
  8. Pour the cake batter over the berries and spread evenly. Place the remaining berries on top.
  9. Take the crumble topping out of the fridge and sprinkle it evenly over the cake. t
  10. Bake for 45 minutes or until a toothpick runs clean.
  11. Serve lightly warm or at room temperature – it is great with vanilla ice-cream, whipped cream or Greek yogurt.
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