Blackberry and almond cake

A lovely moist vegan cake that’s also delicious served warm as a pud with non-dairy custard.

Serves 10 • Ready in 1 hr 45 mins For the topping:

50g dairy-free spread, straight from the fridge

85g plain flour

35g soft light brown sugar

25g flaked almonds

Icing sugar, to dust

For the cake:

250g plain flour

2tsp baking powder

½tsp bicarbonate of soda

225g caster sugar

100g ground almonds

130ml sunflower oil

1½tsp vanilla extract

½tsp almond extract

200ml soya milk

175g blackberries

You will need:

23cm round springform tin, greased and lined with baking paper

1 Heat the oven to 180C/gas 4. To make the topping, rub the spread into the flour until it feels like breadcrumbs. Stir in the sugar, then set aside.

2 For the cake, sift the flour, baking powder and bicarbonate of soda into a bowl, then stir in the caster sugar and ground almonds. Add the oil, vanilla extract, almond extract and soya milk. Make a smooth batter, then gently fold in the blackberries.

3 Transfer the mixture to the prepared tin, spread evenly and sprinkle over the crumble topping and the flaked almonds. Cover with foil and bake for 1 hr. Remove the foil and bake for a further 30 mins until golden. Serve warm or cold, dusted with icing sugar. Per serving: 418 cals, 21g fat, 2.6g sat fat, 50g carbs >>