I have warned you about my berry addiction a lot, haven’t I? Well, if not then consider yourself warned no, and hopefully you’re not getting sick of berry recipes by now because I’m really excited to share this recipe with you!
I’ve been telling you about all the raspberries that I froze away from this past summer, but I forgot to mention that there was a fair amount of blackberries. Most of these were picked by my brother-in-law because he’s good to me like that and he knows how much I like having them to cook with (and devour like nobody’s business!)
So the reason we pick the blackberries ( or ”Mora” as they are called here.) ourselves is that they grow wild here, everywhere. It’s been a mystery to me since we moved to this area that none of the local stores or produce vendors sell them. The actual plant that the berries grow on are extremely thorny and seem to thrive no matter what you do to kill the.
This is great if you’re me and you like to make berry pie, but I know it make life tough for the homeowners and gardeners to have to deal with them. Because of that they are definitely seen as weeds. I guess maybe that’s why they aren’t sold in stores.
Well even if the locals overlook them I’m completely satisfied to be the weirdo here hoarding my berries and adding them to everything, including coffee cake! I don’t know about you, but I think it’s one of the coolest things ever when you can make something yummy (especially when it’s sweet!), but it’s also healthy.
Personally I find that I enjoy foods more when I know they’re nutritious and going to give me a needed boost of energy. While coffee cake is usually not the healthiest of breakfast items, this one is made with whole ingredients and fresh blackberries. I’d even go as far as saying that it would be completely acceptable for breakfast. However, if you like something more savory to start your day then this makes a good dessert too. It’s also delicious served with afternoon tea (all European-style like they do here in Chile), or you could go for the obvious and have coffee cake with coffee. Hmmm, imagine that.
Regardless of what time of day you want to eat, it I think the important thing here is that you just need to make it. Oh and I forgot to mention that it’s dairy free, vegan, and made without any refined sugars or flours Yay!
Blackberry Coconut Coffee 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
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut
- 1/3 cup raw sugar or coconut sugar
- 1/2 cup whole wheat flour
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.
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.
You can substitute the blackberries in this recipe with any kind of berry if you prefer