- 2 cups of whole-wheat flour, divided
- 1/2 cup of coconut sugar
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of salt plus a pinch, divided
- 1 large brown egg
- 1/2 cup of greek yogurt
- 1/2 cup of water
- 1/4 cup coconut oil
- 1 teaspoons of vanilla bean
- 2 cups of blackberries, fresh or frozen (not thawed)
- 1/4 cup of honey
- 2 tablespoons of raw coconut butter
- 1/4 teaspoon of ground cinnamon
- 1/4 cup of quick oats
- 1/4 cup of ground flaxseed
Grab a paring and the 3 vanilla beans. Cut the vanilla beans down the center of the bean (long ways). Once you have the bean opened, take your knife and scrape the inside of the bean to get the vanilla. This will be a paste texture. Put in a small bowl and set aside.
Preheat the oven to 375° F.
Coat an 8-inch baking pan with coconut oil and set aside. In a mixing bowl whisk together 1 3/4 cup of the whole-wheat flour, coconut sugar, baking powder, baking soda, and 1/2 teaspoon of salt. In a separate medium bowl whisk together egg, yogurt, water, coconut oil, and vanilla. Slowly add the wet ingredients to the dry ingredients and mix until just combined. To create the streusel, combine in a separate bowl the remaining 1/4 cup of flour, coconut butter, cinnamon, oats, and flaxseed. In your prepared pan, scatter the blackberries on the bottom. Then pour the batter over the blackberries, covering them completely. Sprinkle the streusel on the batter and bake until the berries are bubbling up and the top is golden brown. This will take about 40 to 50 minutes. Let the cake cool for about 30 minutes and serve at room temperature.
Serving Size: 8