Ingredients
FOR THE CAKE:
- 1 cup blackberries
- 1 cup almond flour
- ½ cup coconut flour
- 3 eggs
- ¾ cup full fat coconut milk
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- 1 tsp baking soda
- pinch sea salt
FOR THE TOPPING:
- ¾ cup chopped walnuts
- 2 tsp cinnamon
- ¼ cup melted coconut oil
- 3 tbsp coconut sugar
Instructions
- Preheat oven to 350.
- Line an 8x8 baking dish with parchment paper (grease inside of pan first so the parchment paper sticks).
- Make the topping first, by combining all ingredients in a medium bowl.
- Mix well and set aside.
- Now make the cake by adding all of the ingredients, except the blackberries, and blend until well incorporated.
- Transfer to a medium bowl, and fold in the blackberries.
- Mix well, and you can go ahead and crush some of the blackberries in the batter.
- Pour half of the batter into the baking dish, followed by half of the topping.
- Then add remaining batter and remaining topping.
- Use a spatula to flatten and make even.
- Bake for 40 minutes.
Calories: 3129kcal | Carbohydrates: 181g | Protein: 51g | Fat: 267g | Saturated Fat: 140g | Polyunsaturated Fat: 44g | Monounsaturated Fat: 16g | Cholesterol: 0.4mg | Sodium: 1330mg | Potassium: 1192mg | Fiber: 49g | Sugar: 92g | Vitamin A: 345IU | Vitamin C: 33mg | Calcium: 529mg | Iron: 15mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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