Preheat the oven to 175 degrees and line a 20cm springform pan with baking paper (bottoms) and brush the sides with a little margarine.
FOR THE CAKE Pour vegetable milk into a large bowl, add apple cider vinegar and baking powder. Stir briefly. The liquid should now foam slightly.
125 ml Plant milk, 3 tbspn Baking powder, 7,5 ml Apple cider vinegar
Add fine spelt flour, mashed banana, raw cane sugar, melted margarine, cinnamon, bourbon vanilla and salt. Stir until a smooth dough is formed.
250 g fine spelt flour, 1 Piece ripe banana, 100 g Raw cane sugar, 100 g melted margarine, ¼ tbspn Bourbon vanilla ground, 1 Pinch of salt
Check the consistency of the dough, it should be easy to pour into the mold, but not too runny (see video). If too runny add more flour, if too solid add more vegetable milk.
Pour into the mold and smooth out.
Spread the blackberries on the dough and set aside.
200 g fresh blackberries
FOR THE CRUMBLEKnead spelt flour, oat flakes, melted margarine, coconut blossom sugar and cinnamon with your hands until everything is well combined. One piece at a time, spread the crumble evenly over the blackberries.
50 g fine spelt flour, 40 g melted margarine, 30 g Coconut blossom sugar, ½ tbspn Cinnamon, 30 g Oatmeal
Put in the oven and bake for 40 minutes.
When the baking time is over, use a wooden stick to check if the cake is done. If the wooden stick comes out "clean", remove from oven and let cool completely.
Cut into pieces and serve optionally with powdered sugar and cream.
Store in an airtight container at room temperature for up to 3 days.