The cool girls of cake are coming to the States and we’re celebrating with…cake, of course.
Meet New Zealand native, Jordan Rondel and her sister Anouk — together, they run The Caker, a made-to-order cake business with a cult following that is now landing in the the U.S. with unusual and clean-ingredient cake mixes.
We’re swooning over their weirdly cool cake mixes like Matcha Cherry, Flourless Dark Chocolate Gold Leaf and Lemon Strawberry Poppy Seed, but we also asked them to share recipes from their cookbook that reader could make on their own.
This blackberry and apple cake is vegan and refined sugar-free. The fruit can be swapped with whatever you prefer (like pears!), but we love the use of apples here for a delicious fall dessert.
Swap the layered cake pans for cupcake tins and you’ve got a sweet treat for any occasion…
Blackberry and Apple Cake With Swirled Coconut Yogurt
For the cake:
8.8 oz plain or spelt flour (1.1 cup)
6.3 oz coconut sugar (.78 cup)
4.4 oz ground almonds (.55 cup)
2 tsp baking powder
Pinch sea salt
½ cup almond or coconut milk
1 tsp vanilla extract
½ cup light olive oil
½ cup unsweetened coconut yogurt
1 large green apple, peeled, cored and cut into ⅓” cubes
5.3 oz blackberries, fresh or frozen (.66 cups)
For the topping:
1 ½ cups unsweetened coconut yogurt
1 tsp ground cinnamon
2 tbsp good-quality blackberry jam
For the decorations: (optional)
Handful toasted almond flakes
Fresh flowers or petals
- Preheat the oven to 350˚F on fan bake. Line two 9” tins with baking paper.
- In the bowl of an electric mixer, combine the flour, coconut sugar, ground almonds, baking powder and salt.
- Gradually add in the nut milk, vanilla extract and oil.
- Finally, fold through the coconut yogurt, taking care not to overmix.
- Evenly divide the batter between the two tins and spread out to the sides. Dot in the apples cubes and blackberries, pressing them down lightly.
- Bake for approximately 30 minutes or until golden in color, springy to the touch and a skewer inserted in the center comes out clean.
- Allow the cakes to cool for 10 minutes before turning out onto a cooling rack.
- Meanwhile, make the topping. In a bowl, combine the coconut yogurt and the cinnamon and mix well. Finally, fold through the blackberry jam, leaving some visible ripples.
- Once the cakes are cool, spread half of the coconut yogurt mixture onto one layer and place the other layer on top.
- Neatly spread the remaining coconut yogurt mixture onto the top of the cake and decorate with toasted almond flakes and fresh flowers, if using.
- Serve at room temperature. Refrigerate in an airtight container for up to three days.
This recipe is entirely vegan and refined sugar free, but will suit all palates. The fruit is interchangeable with whatever you have on hand but, in autumn, I love baking with pears and apples. Try to get a really thick coconut yogurt so it holds itself as the topping for this cake (my favorite brand is Coyo).