Blackberry Cheesecake Crumble Cake
What better way to welcome back The Hungry Herbivores than cake! This Blackberry Cheesecake Crumble Cake celebrates my return after two months of silence… ops. Summer has been a hectic time for me, therefore the kitchen creativity came to a halt. Sorry to all you hungry herbivores out there! Hopefully you’ve all been keeping well and trialling out my previous recipes on the blog.
Despite being pushed for time, it didn’t stop me venturing to the countryside to do my favourite thing of all time: forage! Blackberry picking is my favourite time of year and this strange summer has delivered a vast amount of juicy ones! It would have been an insult not to use these delicious, bursting berries in a Hungry Herbivores recipe. Last blackberry season, I graced you with a fluffy Blackberry and Thyme Focaccia recipe; a great alternative if you’re not too much into the sweet stuff.
This cake has three beautiful layers to it. Sounds like it might be far too much work for a cake? Don’t you worry, it’s a pretty simple one once you break it down. Even so, the final taste will make the making process worth it!
The bottom layer is a light, almond sponge, which is also gluten-free! The next layer is a cashew based cheesecake layer filled with whole, juicy blackberries. The final layer is a delicious almond and oat crumble. As you can see, this cake is one giant hybrid of the cake family. So many different textures and tastes gives an explosion of loveliness!
Make it your mission to get creative in the kitchen this week! Follow along with 2018’s Great British Bake Off team and dust off the spatulas. Share the love with your Blackberry Cheesecake Crumble Cake, because cake is best eaten with others.
Let me know how your cake bakes in the comments or on social media!
- 1 cup gluten-free plain flour (I used Doves Farm)
- ¼ cup ground almonds/almond meal
- ¼ cup coconut sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ⅛ cup agave
- ½ cup almond milk
- ¼ cup neutral oil, I used rapeseed (canola)
- ½ of a banana
- ½ tbsp. apple cider vinegar
- ½ tsp almond extract
- 1 cup cashews, soaked overnight or in boiling water for 15 minutes
- ½ cup of coconut cream
- ⅛ cup cornflour or arrowroot
- ¼ cup agave
- juice of one lime
- 1½ cups fresh blackberries
- ¼ cup gluten-free oats
- ½ cup gluten-free plain flour
- ¼ cup coconut sugar
- ¼ cup ground almonds
- ¼ cup whole almonds
- ⅛ cup of coconut oil
- Preheat your oven to 350f/180C/Gas Mark 4 and prepare a 9" round cake tin.
- To make the cake, combine the flour, ground almonds, coconut sugar, baking soda, baking powder and cinnamon in a large bowl and whisk.
- In a separate bowl, mash the ½ of banana well, then add the agave, almond milk, oil, apple cider vinegar, almond extract and whisk.
- Add the liquid to the dry ingredients and fold together until fully incorporated.
- Pour into the cake tin and set aside.
- For the Cheesecake layer, place all of the ingredients EXCEPT the blackberries into a blender and blend on high until completely smooth.
- Pour the mixture over the cake mix. Try not to pour from a height as the mixture will penetrate the cake mix and disrupt the layers. Spread the blackberries over the top.
- For the crumble layer, combine all the ingredients together and use your hands to rub in the coconut oil. It should have a crumbly texture. If not, add a little more coconut oil.
- Bake for 45-50 mins, then let cool on a wire rack before removing the tin. Store in the fridge up to 5 days.
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