Summer means one thing: going on long sunset drained walks, and picking wild blackberries. These kinds of evenings are extremely nostalgic to me; I remember all the grazes, the twigs stuck in my hair, and the multiple nettles burns my mum had to help me with, of course, many of these times were accompanied by tears, but were always followed by a sense of accomplishment when we returned home with baskets full of fresh and sweet blackberries.
This cake beautifully ties 3 of my favourite flavours; juicy blackberries, tangy coconut yogurt and earthy thyme, it is extremely moist, fluffy and simply delicious. On top of all that, it is easy to make, and requires basic ingredients, that are not only easy to find but also incredibly nutritious!
The creamy coconut yogurt makes this cake exceptional; it adds a lightness and incredible crumb, also a delicious tang, and the swirled cheesecake-like topping perfectly finishes it off. This recipe is versatile, so add whatever berries you love the most; I’d recommend blueberry and lemon zest, strawberry and basil, or raspberry and lavender – as you can tell I am loving the botanical flavours this summer, however, if that’s not your thing then simply miss out the extra flavours and stick with a vanilla sponge!
This cake, like most of my recipes, has a blend of different flours for the base: buckwheat, spelt and white flour, which together give the cake its delicious soft crumb. If however, you don’t have any of those flours or have a different favourite, feel free to use that, but remember that nut-based flours such as coconut or almond require different amounts of liquid; if you choose to bake using them, you may have to alter the liquid quantities, which may result in a different texture.
2 tablespoons milled linseed
3/4 cup spelt flour
1/4 cup buckwheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
7 sprigs of thyme
1 1/3 cups coconut yogurt
1/2 cup plant milk
1 teaspoon vanilla
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
250g frozen blackberries
Preheat the oven to 180℃.
In a small cup, combine the linseed with 5 tablespoons of water and set aside. Next, in a large mixing bowl combine all of the dry ingredients including the leaves from the thyme sprigs and set aside.
Next, in a separate bowl mix together 1 cup of the yogurt, plant milk, vanilla, apple cider vinegar and the soaked linseed along with the water, then fold through the dry ingredients.
Gently fold in the blackberries, making sure they are distributed evenly, and transfer the batter to a lined round 20cm baking tin, and gently smooth the top.
Combine the remaining 1/3 of yogurt with 1 tablespoon of maple syrup and spoon randomly over the top of the batter. Then, using either the top of a spoon or a skewer, gently marble the yogurt with the unbaked batter to create swirls.
finally, bake in the centre of the oven for 35-40 minutes, or until a toothpick comes out clean, then allow to cool completely before slicing and serving.
This cake freezes well, so it is perfect for snack meal prep, or if you don’t manage to finish it within 3-4 days (which is highly unlikely!) If you enjoy this recipe make sure to check out my Instagram @wikis.vital.way for more recipe and lifestyle inspiration.