Author Notes
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.
—Valeria
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Ingredients
- For the cake:
-
1 1/3 cups
whole wheat flour
-
2 tablespoons
unsweetened shredded coconut
-
1 1/2 teaspoons
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
Directions
-
Preheat the oven to 350º F. Grease a 9-inch baking pan, and set aside.
-
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.
-
For the cake, combine flour, coconut, baking powder, and salt in a small bowl.
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In a separate, larger bowl, whisk the sugar with the coconut oil until the sugar has completely dissolved.
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Add in the egg, and the vanilla, and keep whisking until smooth.
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Start adding half the flour, alternating it with half the amount of coconut milk. Keep whisking until you have a smooth batter.
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Scatter 1 cup blackberries on the bottom of the pan.
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Pour the cake batter over the berries and spread evenly. Place the remaining berries on top.
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Take the crumble topping out of the fridge and sprinkle it evenly over the cake.
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Bake for 45 minutes or until a toothpick runs clean.
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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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