Blackberry Coconut Coffee Cake

By Tori Cooper
April 24, 2017
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Author Notes: A sweet and healthy coffee cake that brings together the flavors of coconut and fresh blackberries. it's dairy free and vegan so it makes a great breakfast or snack!Tori Cooper

Serves: 12


  • 2 tablespoons flaxseed meal
  • 1 tablespoon chia seeds
  • 1 cup full-fat coconut milk
  • 2 tablespoons coconut oil, melted
  • 3/4 cup almond milk or water
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup
  • 1/2 cup raw sugar (or coconut sugar)
  • 2 1/2 cups whole wheat flour
  • 2 1/2 cups fresh blackberries


  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup raw sugar (or coconut sugar)
  • 1/2 cup whole wheat flour
  1. Preheat oven to 350 degrees F (180 C) and grease a 9x11 inch pan with a light amount of oil. In a medium mixing bowl, combine flaxmeal, chia, almond milk, and coconut milk. Add the melted coconut oil, salt, soda, cinnamon, vanilla, maple syrup, and sugar. Mix in the flour well and then gently fold in 1 1/2 cups of the blackberries. Measure out about 1/3 cup of the batter and pour the rest into the prepared pan.
  2. Pour the reserved batter back into the bowl and stir in the ingredients for the streusel. Mix until it comes together into a sort of thick dough, then alternate crumbling this mixture and sprinkling the remaining 1 cup of blackberries over the top. Bake the cake for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool for at least 15 minutes before cutting.

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