So, as promised if you follow me on Instagram here’s a rough guide to the blackberry and coconut type cake that I threw together yesterday. I am generally known as a mostly ‘sugar-free‘ gal but I’m also all about long-term, sustainable whole and healthy living, so if I’m going to add some sweetness to our afternoon tea then organic coconut sugar is the way for us (well, when it fits the budget or a kind friend has bought me a large Trader Joe’s bag from her trip to the States last month, yay).
I’m just someone who likes cooking and for whom sharing food is a form of expression. Maya Angelou
I love late summer/autumnal baking; all those foraged hedgerow berries and bundles of apples make for sensational smells in the kitchen. Play around with some spice in this cake too – I will next time.
So, this is pretty low gluten, refined sugar-free and dairy free. Have a go and let me know…
- 125g Organic spelt flour
- 125g Coconut flour
- 25g Oats
- 1 tsp Baking powder
- 225g Organic coconut sugar
- 200g Coconut oil
- 75g Desiccated coconut
- 2 tsp Maca powder (optional)
- 1 tsp Bee Pollen (optional)
- 2 Medium eggs, beaten
- 350g Frozen or fresh blackberries
- Heat oven to 180C/160C fan/gas 4.
- Tip the flour, oats and sugar into a large bowl. Rub the coconut oil into the flour mixture using your fingertips until it resembles (soft) breadcrumbs. Stir through the coconut.
- Stir the eggs into the bowl of mixture, then take around two-thirds of the mixture and spread over the bottom of a large spring bottom cake tin. Flatten the surface with the back of a spoon (or your fingers), then scatter over the blackberries. Sprinkle over the remaining one-third of the mixture, lightly press down (blackberries will poke out) and bake for 1 hr-1 hr 15 mins until golden and cooked through (if you poke a skewer in, it should come out with moist crumbs but no wet mixture). Leave to cool, then remove from the tin.
- Gather your family, slice and serve with a pot of tea!