What do I love most about this recipe? Is it the fact that it's dairy-free or that it uses no traditional cane sugar? Hmm...actually I think it's because it can be enjoyed as either a morning breakfast treat or an after-dinner dessert! No matter when you choose to eat it, I hope you enjoy!
(Oh! the drama of blogging…Somehow my computer decided to delete the pictures of this delicious recipe! But instead of withholding this yumminess from you I've decided to go ahead and post this recipe, then I'll update it with pictures the next time I make it.)
Here’s what you’ll need…
½ Cup Coconut Oil
1 Cup Xylitol
2 Cups Flour
1 tsp Baking Powder
½ tsp Baking Soda
1 tsp Salt
1/3 Cup Coconut Milk
2 tsp Vanilla Extract
1 Cup Coconut Cream
1 ½ Cups Blackberries (or berries of your choice)
Preheat oven to 350°F. Grease a 13x9 pan and set aside.
In a medium bowl, using an electric mixer, cream together coconut oil and xylitol. Add in the eggs then mix well.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Stir the dry ingredients into the creamed mixture. Next, add in the coconut milk, vanilla extract, and coconut cream.
Gently fold in berries then pour the batter into the prepared pan.
Spiced Sugar Crumble:
½ Cup Coconut Sugar
½ Cup Flour
1 tsp Cinnamon
3 tbsp Coconut oil
In a small bowl combine the coconut sugar, flour, spices, and coconut oil. Using a fork, cut the ingredients together until slightly crumbly and the mixture has formed into pea-sized clumps.
Pour across the top of the batter then bake for 40-45 minutes or until the top is a nice golden brown. After you pull the cake out of the oven, allow it to cool before serving. This would be phenomenal if served still slightly warm with a scoop of vanilla coconut ice cream!