A one bowl wonder of a coffee cake that is as gorgeous as it is scrumptious!
Heat your oven to 350º F. Lightly grease an 8 inch round springform pan.
Stir together the soy milk and the apple cider vinegar in a small bowl or mug and leave for 5 minutes.
Make your topping by melting the vegan butter and mixing it together with the brown sugar, oats, cocoa powder and cinnamon in a small bowl.. Set aside.
In an large bowl whisk together the flour, baking powder, baking soda, sugar and salt.
Pour in the Soymilk/vinegar mixture, the oil, the cornstarch/aquafaba slurry and vanilla extract. Whisk until smooth.
Arrange the blackberries on the bottom of your springform pan and scoop in the batter. If you have any extrs berries like I did press 3-4 into the top inch of the batter and smooth the top. Now sprinkle on the oatmeal topping. I chose to do it in a circle as you can see from the photos.
Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on a cooling rack and then slice and eat!!!!