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Blackberry chocolate almond cake
Get summer on your dessert plate with rich flavours lightened up but the sweetness of blackberries.
- 250g self-raising flour
- 100g almond flour
- 200g brown sugar
- 30g cacao
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 230ml plantbased milk
- 1/2 cup plant oil (e.g. coconut or sunflower)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tbsp apple cider vinegar
- Fresh blackberries (24 plus a few extra for decoration)
- Icing sugar
Preheat the over to 180C.
Combine all dry ingredients and mix together well in a bowl.
In a separate bowl mix together all wet ingredients.
Then mix both together and stir or whisk well until you get a smooth batter.
Now line the bottom of a 20 or 22cm spring form baking tin with baking paper (this is important as it will stick to the bottom otherwise) and grease the sides with margarine.
Pour the batter into the tin and spread evenly. Add 16 blackberries to the batter in a circle (don't get too close to the sides of the tin. I only did one circle as I didn't have enough berries but I would do another inner circle with 8 blackberries in order to make the most of the fruit flavour.
Bake for 40 min. Do the toothpick test (stick a toothpick into the cake and if it comes out without any batter sticking to it then it's ready). Let rest for at least an hour (or until the cake has completely cooled down) and then sprinkle icing sugar on top and decorate with a few berries. Enjoy!
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