Blackberry Coconut Coffee Cake Recipe

Name: Blackberry Coconut Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 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; Streusel:; 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

Servings: persons

Cake:
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
Streusel:
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.

936

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cake:, 2 tablespoons flaxseed meal, 1 tablespoon chia seeds, 1 cup full-fat coconut milk, and more.

Yes, Blackberry Coconut Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Coconut Coffee Cake

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