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Blackberry Ginger Crumb Cake

  • Author: Laura
  • Total Time: 1 hour 20 minutes
  • Yield: 8 slices 1x


A classic treat for breakfast or dessert with cake, tons of fresh blackberries, and crumb topping, all with a hint of warm spice.




½ cup coconut oil, room temperature

2/3 cup coconut sugar

2 large eggs

2 teaspoons vanilla bean powder

½ cup unsweetened almond milk

1 1/3 cup paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

2 teaspoons ground ginger

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon sea salt

3 cups fresh blackberries


½ cup coconut sugar

2/3 cup paleo flour blend

1 tablespoon ground cinnamon

2 teaspoons ground ginger

¼ cup olive oil

2 tablespoons pure maple syrup


Preheat oven to 350 degrees F/ 325 degrees F convection.  Oil an 8 or 9 inch round or square cake pan.


Make the cake.  In a large bowl, beat together oil and sugar until fully combined.  Beat in the eggs one at a time, followed by the vanilla.  Stir in half the flour, followed by the milk.  Finish the batter by stirring in the remaining flour, ginger, baking powder and soda, and salt.  Pour into the prepared pan and smooth into an even layer.  Sprinkle with an even layer of blackberries.


Make the topping.  In a medium bowl, stir together sugar, flour, cinnamon, and ginger.  Stir in the oil and syrup until clumps form.  Sprinkle over top of the blackberries.  Bake for 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.  Cool completely in the pan before serving.  Cake may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months.  Thaw in the microwave about 1 minute.


Recipe adapted from Sally’s Baking Addiction

  • Prep Time: 20 minutes
  • Cook Time: 1 hour