Vegan blackberry and almond cake is rich and moist, making a delicious cake that everyone can eat - or serve it straight from the oven as a hot pudding
- 50g dairy-free spread (we used sunflower spread), straight from
- the fridge
- 85g plain flour
- 35g light brown soft sugar
- 25g flaked almonds
- 250g plain flour
- 2tsp baking powder
- ½tsp bicarbonate of soda
- 225g caster sugar
- 100g ground almonds
- 130ml sunflower oil
- 1½tsp vanilla extract
- ½tsp almond extract
- 200ml soya milk
- 175g blackberries
- 23cm round springform tin, the base and sides greased and lined with baking parchment
Heat the oven to 180c, 160c fan, gas 4. To make the topping, rub the spread into the flour using your fingertips. Stir in the sugar until well combined, then set aside.
For the cake, sift the flour, baking powder and bicarbonate of soda into a bowl, then stir in the sugar and ground almonds. Add the oil, vanilla extract, almond extract and soya milk. Gently fold through the blackberries to create a smooth mixture.
Remove the mixture to the prepared tin, smooth with a spatula and top with the crumble mixture and flaked almonds. Cover with foil and bake for 1 hour 30 minutes or until an inserted skewer comes out clean. Take of the foil for the last 30 minutes. Remove from the oven and leave to cool in the tin on a wire rack.
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