This dairy free, gluten free dark fruit caked, baked in a cast iron pan is the perfect use for the last blackberries of the season. This would be lovely served with a drizzle of coconut milk glaze.
Simply combine all dry ingredients in bowl.
In a mixer blend coconut oil + sugar until smooth, slowly add eggs + vanilla beat for a minute of so, then gently fold in dry ingredients by hand and when mixed well sprinkle in fresh fruit.
Pour batter into warm oiled cast iron pan and dress the top with more fresh fruit and a sprinkle of coconut sugar.
Bake at 350 for about 35-40 minutes or until set. Serve warm and enjoy!