Description
A delightful gluten-free cake bursting with the flavors of fresh blackberries and lemon, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup honey or maple syrup
- 1/2 cup coconut oil, melted
- 4 large eggs
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 cup fresh blackberries
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pan with a bit of coconut oil or line it with parchment paper for easy release.
- In a large mixing bowl, whisk together the almond flour, coconut flour, poppy seeds, baking powder, and salt until well combined.
- In another bowl, whisk together the honey (or maple syrup), melted coconut oil, eggs, lemon juice, and lemon zest until smooth and creamy.
- Gently pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix! Add the fresh blackberries, folding them in gently.
- Transfer the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
Notes
Experiment with sweetness levels by adjusting honey or maple syrup. Frozen blackberries can also be used if fresh are unavailable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 140mg
Keywords: gluten free, cake, lemon poppy seed, blackberry cake, dessert