Ingredients
- 2 1/3 cups oat flour sifted, 220 grams
- 2 teaspoons baking powder
- 1/2 tablespoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup coconut sugar
- 1/3 cup dairy-free vanilla yogurt
- 1/3 cup unsweetened applesauce
- 1/4 cup coconut oil melted
- 3 tablespoons unsweetened vanilla almond milk
- 1 tablespoon apple cider vinegar
- 2/3 cup organic blackberry fruit spread
For The Crumbles:
- 2/3 cup rolled old-fashioned oats
- 1/3 cup coconut sugar
- 3 tablespoons coconut oil melted
Instructions
- Line the bottom of a 9-inch cake pan with parchment paper, rubbing the sides with coconut oil. Heat your oven to 350 degrees Fahrenheit.
- In a medium bowl, stir together the oats, baking powder, cinnamon, baking soda, and salt.
- In a separate large bowl, stir together the coconut sugar, yogurt, applesauce, coconut oil, almond milk, and vinegar.
- Add the dry ingredients into the wet ingredients and stir until combined. Pour into the prepared pan, spreading out evenly.
- Drop the fruit spread all over the top of the batter, and use a sharp knife to swirl it in.
- In a medium bowl, mix together the oats and sugar to make the crumbles. Add in the coconut oil and use your hands to mix until crumbly.
- Spread the crumbs over the cake, lightly pressing them in to stick to the batter.
- Bake for 48-50 minutes, or until a toothpick in the center comes out clean (you'll see some dark fruit spread on the toothpick, but you don't want to see any batter).
- Let cool completely. Then slice and enjoy!