The best word to describe this cake is delicious and satisfying! The sweetness of the cake is perfectly balanced with the tartness of the blackberries! This cake is so easy to make and is a perfect summer time desert with your iced tea or freshly brewed cup of coffee!
Total: 50 min
Prep: 5 min
Yields: 10-12 servings
2 extra large eggs
1 cup low fat milk or unsweetened apple sauce
¾ cup pure maple syrup
¼ cup coconut oil softened
1 teaspoon pure vanilla extract
1 cup whole wheat flour
1 cup whole white flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon Himalayan pink salt
2 cups fresh blackberries + 2 tablespoons flour
Preheat the over to 375 degree F. Line a 9 inch cake pan with parchment paper and set aside.
In a mixing bowl using a hand mixer mix together the eggs, milk maple syrup, coconut oil, vanilla.
In a separate bowl sift together the flour, baking soda, baking powder and salt. Add the dry ingredients into the wet mixture and mix until combines. Do not over mix the batter.
In a separate bowl toss the blackberries with the 2 tablespoon of flour, making sure that all the blackberries are covered with flour. Gently fold the blackberries into the batter.
Pour the batter into the prepared baking dish. Bake for 40-45 minutes or until the tooth peak comes out clean. Let cool. Serve with more fresh blackberries and enjoy!