Skip to content


Wholesome Mulberry-Mesquite Coconut Crumble Cake

Wholesome Mulberry-Mesquite Coconut Crumble Cake

ingredients: 1/2 cup extra virgin olive oil 1 cup Cashews 1 1/2 cups whole wheat flour 1/2 cup Sweet Mesquite Powder  1 apple, sliced thin with mandolin 1/4 cup coconut shreds 1 cup blueberries 1/2 cup White Mulberries 3 eggs 1/2 cup Maple Crystals dissolved in a splash hot water OR 1 cup honey 1/2 cup Homemade Almond Milk or Pump-it-Up Pumpkin Seed Milk 1 T baking powder to create: 1. Preheat oven to 350 F. 2. Slice, dice, defrost, and prepare fruit and set aside in their own bowl. 3. With muscle power or electric beater, beat (to the beat of a good jam) eggs with honey. 4. Add olive oil, mix. 5. Add flour and milk, mix. 6. Finally, whisk in baking powder...add fruit... and BAKE! Bake for 30-35 minutes, or until a toothpick comes out cleeeeeean. Let sit for 10 minutes.. YUM. I love slicing a piece of cake, toasting it, and adding a dab of Coconut Butter or Nut Butter on top....
Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Added to cart