Blackberry Coconut Crumble Cake
Valeria
- Serves
- 1
The combination of flavors in this cake is unique, striking yet delicate. The crumb is dense, but immediately lightened by the addition of some mildly tart blackberries. A touch of flaky sea salt gives it further depth of flavor – it is the perfect final touch.
Ingredients
For the cake:
- 1 1/3 cup whole wheat flour
- 2 tablespoon 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 cup blackberries
For the crumble topping:
- 1/4 cup whole wheat flour
- 1/4 cup light brown sugar
- 2 tablespoon coconut oil, cold
- 2 tablespoon unsweetened shredded coconut
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Directions
Instructions
- Step 1
Preheat the oven to 350º F. Grease a 9-inch baking pan, and set aside.
- Step 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.
- Step 3
For the cake, combine flour, coconut, baking powder, and salt in a small bowl.
- Step 4
In a separate, larger bowl, whisk the sugar with the coconut oil until the sugar has completely dissolved.
- Step 5
Add in the egg, and the vanilla, and keep whisking until smooth.
- Step 6
Start adding half the flour, alternating it with half the amount of coconut milk. Keep whisking until you have a smooth batter.
- Step 7
Scatter 1 cup blackberries on the bottom of the pan.
- Step 8
Pour the cake batter over the berries and spread evenly. Place the remaining berries on top.
- Step 9
Take the crumble topping out of the fridge and sprinkle it evenly over the cake.
- Step 10
Bake for 45 minutes or until a toothpick runs clean.
- Step 11
Serve lightly warm or at room temperature – it is great with vanilla ice-cream, whipped cream or Greek yogurt. You can even sprinkle it with flakey salt if you enjoy the contrast of sweet and salty.