From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Preheat the oven to 350 degrees. Spray an 8×8″ square baking pan with cooking spray and set aside.
2
Place the eggs in a large bowl and beat lightly with a whisk. Add the applesauce, coconut sugar, coconut oil, vanilla, cinnamon, baking powder, baking soda, and salt and whisk well to combine.
3
Add the whole wheat and oat flours, stirring until almost combined. Add the blackberries and fold gently until incorporated being careful not to over mix.
4
Pour the batter into the prepared pan and spread evenly. Top with the pecans if using and bake in the center rack of the oven for 30-40 minutes or until the top springs back when pressed with your finger, or a toothpick inserted into the center comes out clean.
5
Cool on a wire rack and cut into squares. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Oat Flour 🌾Lightly toast the oat flour in a dry skillet for 2-3 minutes before mixing to enhance its nutty flavor and prevent the cake from tasting bland or one-dimensional.
- Pat Blackberries Dry 🫐Gently pat fresh blackberries with paper towels and toss them in a tablespoon of oat flour before folding into batter to prevent them from sinking to the bottom during baking.
- Use Room Temperature Eggs 🥚Allow eggs to sit at room temperature for 15 minutes before mixing to ensure proper emulsification with the coconut oil, resulting in a moister, more tender crumb structure.
- Don't Overmix the Batter 🥄Fold ingredients together gently until just combined; overmixing develops gluten and creates a dense, tough cake rather than the desired light, delicate texture.
- Tent with Foil if Browning Too Fast 🍰If the top of your cake begins browning too quickly, loosely cover it with aluminum foil halfway through baking to allow the interior to cook through without burning the surface.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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