Blackberry Apple Snacking Cake Recipe

March 20

blackberry apple snacking cake
I acknowledge that this is the second loaf cake that I have posted here in less than a month. The last one, a pear and dark chocolate gem, is perfect as a special occasion treat. While it might look understated, it is a knockout filled with chunks of dark chocolate nestled in a brown butter cake batter. This blackberry apple cake, on the other hand, is for snacking. It’s amazing how two cakes that look so similar can be made up of such different ingredients. While I certainly love making indulgent desserts every once in a while, it’s way more essential for me to have somewhat healthy, homemade snacks that I can eat throughout the day. Every day between meals, I may eat some pickles, nuts, or squares of dark chocolate (sometimes all within the same snacking session). But, the best weeks are when I have prepared something like this blackberry apple snacking cake. It’s a perfect sweet treat that feels extra special and indulgent but that I know is actually made up of pretty great ingredients.
apple blackberry cake
Lately, every Sunday I’ve been making my current favourite granola to sprinkle on my smoothie bowls, yogurt, or just eat by the handful. Sometimes when I’m willing to give things a little more thought, it can be something like these healthy brownies or this cake (okay, I also made granola). Puddles of blackberry juice stud the cake and the dates and grated apple add natural sweetness and moisture. The cinnamon sugar topping adds a bit of extra sweetness every couple of bites. I look forward to having a piece of this when it is 3 p.m. and dinner feels very far away. Whether you enjoy it with a warming cup of tea or you have a couple of quick bites standing at the kitchen counter, this is the perfect thing to have around the house when snack time rolls around.
blackberry apple snacking cake
apple blackberry snacking cake
blackberry apple snacking cake

Blackberry Apple Snacking Cake Recipe

Total Time: 1 hour, 10 minutes

Serving Size: 1 loaf cake

Blackberry Apple Snacking Cake Recipe

Adapted from Top with Cinnamon

You squeeze the juice from the apples to make sure you have enough liquid in the batter. You want the total amount of apple juice to equal 180ml. If you're short, just top it up with some water or milk.

If you make sure to use gluten free certified oats, this cake is gluten free.

2 medium granny smith apples (200g, about 1 1/2 cups), coarsely grated
1/2 cup (80g) melted coconut oil
4 tablespoons (about 4-5 large), soft medjool dates, mashed with a fork until they look like a paste
2 large egg
2 tsp baking powder
1/8 teaspoon salt
2/3 cup (60g) almonds, ground
1 1/3 cup (140g) rolled oats, ground
1 1/2 cup (200g) blackberries (cut in half if large)
1 tbsp coconut sugar
1 heaping tsp ground cinnamon

Preheat oven to 350F.

Using your hands, squeeze the juice out of the grated apple into a small bowl.

In a large bowl, place the grated apple. Measure 180ml of the apple juice. If you are short, top up with some water or milk.

Pour the apple juice into the bowl with the grated apple.

Add the coconut oil, mashed dates and egg to the bowl and stir to combine.

Add the baking powder, salt, ground almond, oat flour and blackberries. Stir until just combined.

Pour the batter into a parchment paper lined 9" x 5" loaf tin.

In a small bowl mix together the coconut sugar and the ground cinnamon. Sprinkle over the cake.

Bake for 45-50 minutes, until a toothpick can be inserted into the cake and comes out clean.

Let the cake cool in the pan for 10 minutes before removing. Let cool completely on a wire rack.

Blackberry Apple Snacking Cake was last modified: March 20, 2016 by My Second Breakfast