Blackberry + Rosemary Coffee Cake {vegan}

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A coffee cake for Autumn, light yet cosy and studded with jammy blackberries. The cinnamon streusel topping is sweet with dark muscovado and boasts toasty walnuts and a hint of ground ginger. The rosemary adds an earthy touch. Eat with coffee, obviously.

 
I bring you an easy cake for Autumn. Something to keep you cosy, something to keep the end-of-Summertime sadness at bay. I have to say I don’t get this sadness, I don’t cope well with the heat so I look forward to Autumn and cooler weather every year. Look forward to is an understatement, I practically count down the days, and with every degree drop, I get a little extra energy and a little more spring in my step. I always say I just survive summer, but I thrive in winter (granted our winters are not particularly cold). Summer drains me. Though I miss the mangoes.
 
I’ve been listening to Nigel Slater’s podcast that is essentially just him reading his cookbook, ‘The Christmas Chronicles’, in his dreamy English accent, and oh how he has intensified my cold weather cravings! Truth be told I was baking this coffee cake in 30 degree heat, Autumn weather doesn’t hit here until around May. It’s a painstakingly slow wait. I’ll just bake with blackberries and cinnamon and wear knitted things whenever the temperature drops below 25 degrees and hope that Autumn arrives more quickly this year.

Blackberry + Rosemary Coffee Cake {vegan}

vegan, egg-free, dairy-free
A coffee cake for Autumn, light yet cosy and studded with jammy blackberries. The cinnamon streusel topping is sweet with dark muscovado and boasts toasty walnuts and a hint of ground ginger. The rosemary adds an earthy touch. Eat with coffee, obviously. Adapted from the Food 52 vegan peach crumble coffee cake by Gena Hamshaw.
Servings 12

Ingredients

dry

  • 1 1/4 cup / 155g all-purpose flour or white spelt four
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon

wet

  • 1 cup almond milk or other plant-based milk
  • 1 tsp apple cider vinegar
  • 1/2 cup / 100g raw granulated sugar
  • 1/3 cup good quality olive oil
  • 1 tbsp finely chopped rosemary
  • 1 tsp vanilla extract
  • 1 cup / 150g frozen blackberries

streusel

  • 3/4 cup / 95g all-purpose flour or white spelt flour
  • 1/3 cup / 75g dark muscovado sugar or dark brown sugar
  • 1/3 cup / 35g chopped walnuts
  • 1/8 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 4 – 5 tbsp good quality olive oil

Instructions

  • Preheat oven to 175 C / 350 F. Lightly oil and line a 20 cm / 8 inch square baking pan with baking paper.
  • In a large bowl whisk together the dry ingredients. In a medium bowl whisk the almond milk and vinegar together until frothy, then whisk in the rest of the wet ingredients except for the blackberries. Pour the wet mix into the dry mix and stir until just combined, fold through the blackberries. Scrape the batter into the prepared pan.
  • To make the streusel, place all of the ingredients except the oil into a small bowl and mix together well. Drizzle the oil over the mixture 1 tbsp at a time, mixing it in with your fingers after each addition. Add enough oil for large crumbs to form. Scatter the crumbs evenly over the batter.
  • Bake for 35-40 minutes until the topping is toasty and a toothpick inserted into the centre of the cake comes out clean (if there are a few cooked crumbs attached this is okay). Allow the cake to cool in the pan for 30 minutes, then remove to a cooling rack to cool completely, or tuck in while it’s still a little warm.

 
Autumn, when it truly hits, is my favourite season. All mottled shades of pink and purple and orange – blackberries, figs and pomegranate, persimmon and pumpkin, apples and beetroot and root veg. Life starts to get cosy again, and I live for cosiness. Indoors with blankets, dim lighting, something simmering or baking or both, steaming mugs, knitted things. It’s less bright, less in your face, less harsh, calm.
 
So here’s to the season and to coffee cake, which actually has no coffee in it whatsoever… it’s just a cake that is intended to be served with coffee. The cinnamon streusel topping of a coffee cake really can’t be beaten, and with the fluffy *moist* (cringe) cake underneath studded with blackberries, it’s definitely an easy cake to fall in love with, almost as easy as it is to make.

Happy change of seasons,
Bek x

 

Join the Conversation

  1. Tahlia says:

    Insanely delicious! And the recipe was so easy to follow. Can’t wait to bake this more coming into autumn!

    1. Thanks Tahlia! So glad you enjoyed the recipe 🙂 Bek x

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