Blackberry & Coconut Crumble Cake

25th Aug 2015 004

So, as promised if you follow me on Instagram here’s a rough guide to the blackberry and coconut type cake that I threw together yesterday. I am generally known as a mostly ‘sugar-free‘ gal but I’m also all about long-term, sustainable whole and healthy living, so if I’m going to add some sweetness to our afternoon tea then organic coconut sugar is the way for us (well, when it fits the budget or a kind friend has bought me a large Trader Joe’s bag from her trip to the States last month, yay).

I’m just someone who likes cooking and for whom sharing food is a form of expression. Maya Angelou

I love late summer/autumnal baking; all those foraged hedgerow berries and bundles of apples make for sensational smells in the kitchen. Play around with some spice in this cake too – I will next time.

So, this is pretty low gluten, refined sugar-free and dairy free. Have a go and let me know…


  • 125g Organic spelt flour
  • 125g Coconut flour
  • 25g Oats
  • 1 tsp Baking powder
  • 225g Organic coconut sugar
  • 200g Coconut oil
  • 75g Desiccated coconut
  • 2 tsp Maca powder (optional)
  • 1 tsp Bee Pollen (optional)
  • 2 Medium eggs, beaten
  • 350g Frozen or fresh blackberries

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  1. Heat oven to 180C/160C fan/gas 4.
  2. Tip the flour, oats and sugar into a large bowl. Rub the coconut oil into the flour mixture using your fingertips until it resembles (soft) breadcrumbs. Stir through the coconut.
  3. Stir the eggs into the bowl of mixture, then take around two-thirds of the mixture and spread over the bottom of a large spring bottom cake tin. Flatten the surface with the back of a spoon (or your fingers), then scatter over the blackberries. Sprinkle over the remaining one-third of the mixture, lightly press down (blackberries will poke out) and bake for 1 hr-1 hr 15 mins until golden and cooked through (if you poke a skewer in, it should come out with moist crumbs but no wet mixture). Leave to cool, then remove from the tin.
  4. Gather your family, slice and serve with a pot of tea!

Refined Sugar-Free Strawberry & Rhubarb Crumble


So I guess I’m still gently easing myself back into blogging…or blogging is gently easing itself back into my life. It’s been a while since my ‘sugar-free’ detox celebrations blog but I’m still living free from the white stuff and feeling great!

Here’s a recipe I’ve been developing for our family meal table; we don’t eat dessert often but there’s nothing quite like a fruit crumble on a Sunday afternoon – so here’s my take on it!


2oz Spelt flour

2oz Buckwheat flour

4oz oats

4oz Butter or coconut oil (or 2oz of each)

2tbsp chia or flax seeds (optional)

2tbsp rice malt syrup (add after fat mixed into flour)

Method: Rub the butter/coconut oil into the flour oat mix till it kind of resembles breadcrumbs then stir in 2tbsp of rice malt syrup


1 1/2 cups of strawberries chopped in half

1 1/2 cups of chopped rhubarb

Method: chop fruit and place in a deep pie dish (that’s it, easy huh?!)

Place crumble topping on top of the fruit and press down gently. Put dish in oven, gas mark 5 for 20 – 30 mins until crumble topping is golden brown and fruit juices are bubbling through.

Serve warm with cream and get ready for yummy noise all around the table!

Let me know if you make it – enjoy!