Black Berry Crumble Cake
A fruity, seasonal and fluffy blackberry cake with a wonderful crispy, sweet, nutty streusel topping.
- Yield: 9 large squares 1x
Ingredients
Scale
Crumble
- 2 tbsp liquid sweetener of choice
- 1 tbsp nut or seed butter of choice
- A hearty pinch of salt
- 30g / 1 oz slivered almonds or more oats
- 30g / 1 oz rolled oats
Cake
- 65g / 2,3 oz oat flour
- 60g / 2,1 oz buckwheat flour
- 1 tbsp milled flax or chia seeds
- 1,5 tsp baking powder
- 2 tsp baking soda
- A hearty pinch of salt
- 200ml / 1 cups minus 3 tbsp milk of choice
- 40g / 1,4 oz coconut sugar or other granulated sweetener
- 60g / 2,1 oz pitted dates
- 40g / 1,4 oz nut butter of choice
- 2 tsp white balsamic vinegar*
- 1 tsp vanilla extract
- 250g / 8,8 oz blackberries (I used frozen)
Instructions
- Preheat the oven to 175ºC / 350ºF, prepare and grease a baking pan. My pan was square and 18×18 cm / 7×7 inches.
- For the streusel, combine the liquid sweetener, nut butter, and salt in a small bowl. Fold in the slivered almonds and oats. Set aside.
- In a large bowl, mix the oat flour, buckwheat flour, milled flax seeds, baking powder, baking soda, and salt.
- In a blender, blend the milk, sugar, dates, nut butter, vinegar, and vanilla smooth.
- Add the wet to the dry and mix until combined. Transfer to the pan, scatter the blackberries on top the batter, pressing them slightly into the batter, and top with the crumble. Bake for 50-60 minutes or until a toothpick runs clean. My cake was very thick, so if you use a larger cake pan, reduce the baking time. Make sure the middle of the cake is baked since it’s easy to underbake thicker cakes especially with berries in them. Take out, let cool, cut up, serve, and enjoy!
Notes
*You can probably use another kind of vinegar, but since I’ve not tried any other myself I can not promise the same results.
Keywords: Blackberry cake, streusel, topping, oats, vegan, gluten free, healthy, oil free, refined sugar free
Find it online: https://hannaekelund.com/black-berry-crumble-cake/