When it comes to our food preference, we love a good dessert and this Berry Crumble Dessert Cake ticks all the boxes. It comes direct to us from the lovely Emily Rose of Emily Rose Recipes, a site full of great recipes that have no added sugar, artificial sweeteners, butter, margarine or white flour.
But, don’t go thinking that this dessert isn’t going to be delicious! Emily is an expert at making healthy food taste like guilty treats, and this particular cake, with it’s sweet berry filling and crumbly base, is just what we’ve been craving.
Method
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Preheat oven to 160°C (325°F) fan-forced.
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Whisk egg, oil and honey together until smooth. Using a spoon, mix in coconut, flour and almond meal until combined.
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Grease a round 20cm cake tin with oil and line base with baking paper. Spread the mixture over the bottom of the base, using a spatula, to make sure that it covers the whole base.
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Bake for 15 minutes, then remove from oven.
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Increase the oven temperature to 170°C (335°F).
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To prepare the crumble topping, mix together the honey and oil until the honey is dissolved. In a separate bowl mix the coconut, flour and almonds. Add the honey mixture to the dry mixture and mix until combined.
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Cover the top of the cooked base evenly with the berries and then using your fingers, crumble the crumble mixture over the top of the berries.
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Bake for a further 30 minutes. Serve warm.
