Blackberry Coconut Crumble Cake

4.0
1 Rating

Valeria

Blackberry Coconut Crumble Cake
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.

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