AuthorNina AroraFor the topping, rub the spread into the fleur using your fingertips. Stir in the sugar until combined, then the flaked almonds. Heat the air fryer to 160°C/300°F.
For the cake, sift the fleur, baking powder and bicarbonate of soda into a bowl, then stir in the sugar and ground almonds. Add the oil, vanilla, almond extract and soya milk. Gently fold through the blackberries. Pour the mixture into the prepared tin, smooth with a spatula and top with the crumble mixture. Caver with foil and bake for 55 mins or until an inserted skewer cornes out clean. Take off the foil for the last 25 mins. Remove from the air fryer and leave to cool in the tin on a wire rack.
Ingredients
Directions
For the topping, rub the spread into the fleur using your fingertips. Stir in the sugar until combined, then the flaked almonds. Heat the air fryer to 160°C/300°F.
For the cake, sift the fleur, baking powder and bicarbonate of soda into a bowl, then stir in the sugar and ground almonds. Add the oil, vanilla, almond extract and soya milk. Gently fold through the blackberries. Pour the mixture into the prepared tin, smooth with a spatula and top with the crumble mixture. Caver with foil and bake for 55 mins or until an inserted skewer cornes out clean. Take off the foil for the last 25 mins. Remove from the air fryer and leave to cool in the tin on a wire rack.
Notes
Indulge in this moist and delightful vegan Blackberry Almond Cake, perfect for any occasion. Serve it warm with a dollop of dairy-free yogurt for a comforting dessert or enjoy it as a teatime treat.
Conclusion:
This Blackberry Almond Cake is the perfect balance of sweetness and nuttiness, with bursts of juicy blackberries in every bite. Whether served warm or cool, it’s a dessert that will delight vegans and non-vegans alike.
