Upsidedown Blackberry Chocolate Cake

Upsidedown blackberry chocolate cake naturally sweetened with date puree and maple syrup, it’s the perfect balance of fruity and rich.

By @eatsbyellaa

Original recipe source

Cook time: 43 minutes

Servings: 8

Ingredients

• 200 g frozen blackberries
• 1 tbsp coconut sugar
• 1 to taste lemon juice
• 150 g dates
• 125 ml plant milk
• 35 g cocoa powder
• 0.5 tbsp coffee powder
• 100 ml hot water
• 90 g dark chocolate
• 85 ml olive oil
• 50 ml maple syrup
• 0.5 tsp salt
• 60 g almond flour
• 175 g plain flour
• 1.25 tsp baking powder
• 0.5 tsp baking soda
• 1 unit flaxegg
• 2 punnets fresh blackberries
• 1 to serve coconut yoghurt

Instructions

1. Make the blackberry compote, cooking over medium until brown down, and set aside to cool.
2. Make the date puree by cooking the chopped dates with milk until softened and broken down and set aside to cool.
3. Preheat oven to 175c.
4. Mix cocoa powder, coffee powder and hot water into one mixture.
5. Melt the chocolate then stir in the cocoa powder mixture.
6. To a large bowl, add the chocolate mixture, oil, maple syrup, salt, almond flour, and date puree.
7. Sieve in the flour, baking powder and baking soda.
8. Stir in the flaxegg and fold until just combined.
9. To a lined 7” cake tin add the blackberries into a packed even layer.
10. Top with the cake batter and bake for around 40-43 minutes until a toothpick tester comes out clean.
11. Once cooled, tip upsidedown, slice and serve with coconut yoghurt and blackberry compote.