Vegan Blackberry Nut Sheet Cake

Ingredients

• 300 g spelt whole grain flour
• 300 g spelt flour (Type 630)
• 1 fresh yeast
• 125 g coconut blossom sugar
• 200 ml almond drink (almond milk) (lukewarm)
• 1 vanilla pod
• 1 pinch salt
• 175 g coconut oil
• 750 g blackberries
• 100 g Ground Almonds
• 0.5 tsp cinnamon
• 50 g walnut kernels
• powdered sugar from erythritol (for dusting)
• 200 g soy yogurt alternative (unsweetened)

Instructions

1. 1.

   Sift 300 g spelt whole grain flour and 300 g spelt flour into a large bowl, creating a well in the center. Break the yeast into the well and combine with 75 g coconut blossom sugar and half of the almond drink; let rise for 10 minutes. Split the vanilla pod lengthwise and scrape out the seeds. Add vanilla seeds, salt, 75 g coconut oil, and the remaining almond drink to the bowl. Mix all ingredients with a dough hook attachment on a hand mixer until smooth. Cover with a damp kitchen towel and allow to proof at room temperature for about 50 minutes.

2. 2.

   Meanwhile rinse the blackberries, discard stems, and pat dry. In a separate bowl mix the remaining spelt whole grain flour with coconut blossom sugar, ground almonds, and cinnamon. Melt 100 g coconut oil and gradually fold into the dry mixture until crumbly streusel forms.

3. 3.

   Roll out the dough onto a sheet of parchment paper on a baking tray. Raise a small edge around the perimeter. Chop walnut kernels and sprinkle over the dough. Arrange blackberries on top, then scatter the streusel over them. Bake in a preheated oven at 180 °C (160 °C fan) for about 50 minutes.

4. 4.

   Remove from the oven and let cool completely. Cut into pieces. Dust with powdered erythritol sugar and serve each piece topped with a dollop of soy yogurt alternative.