Blackberry Cheesecake Crumble Cake
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Recipe type: Cake, Baking
Cuisine: Gluten-free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 9" Cake
 
Three layers of deliciousness stacks together to create this mountainous hybrid cake! Light, almond sponge; cashew cheesecake with whole juicy blackberries topped with crunchy almond and oat crumble. Say no more!
Ingredients
Almond Sponge
  • 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
Blackberry Cheesecake
  • 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
Almond Crumble
  • 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
Instructions
  1. Preheat your oven to 350f/180C/Gas Mark 4 and prepare a 9" round cake tin.
  2. To make the cake, combine the flour, ground almonds, coconut sugar, baking soda, baking powder and cinnamon in a large bowl and whisk.
  3. In a separate bowl, mash the ½ of banana well, then add the agave, almond milk, oil, apple cider vinegar, almond extract and whisk.
  4. Add the liquid to the dry ingredients and fold together until fully incorporated.
  5. Pour into the cake tin and set aside.
  6. For the Cheesecake layer, place all of the ingredients EXCEPT the blackberries into a blender and blend on high until completely smooth.
  7. 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.
  8. 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.
  9. Bake for 45-50 mins, then let cool on a wire rack before removing the tin. Store in the fridge up to 5 days.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/blackberry-cheesecake-crumble-cake/