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Gluten-free Blackberry Cake

Gluten-free Blackberry Cake

I recently started experimenting with coconut flour, I love the sweet, nutty taste and it performs especially well in baked goods, pancakes and we love the texture and aroma it adds to smoothies. It’s gluten-free, low in carbs and packed with fibre.

Coconut flour tends to absorb a lot more liquid than other grain and nut flours, so, substituting an equal amount of coconut flour for the other flours called in the recipe doesn’t work well, I found through trial and error and a few little edible but not so great looking ‘disasters’ that adding a little nut flour and increasing the amount of liquids and eggs in the recipe really improves the texture.

Last week, I was determined to make a healthy dessert for Father’s day, I started with this strawberry cake recipe; I substituted fresh, local blackberries instead of strawberries, to lighten the texture of the coconut flour, I added some almond meal, increased the amount of liquid and finally chose to sweeten it with agave nectar instead of sugar.

The cake batter is fairly stiff and I find freezing the blackberries make it easier to fold them into the batter without damaging them too much.

  • ¾ cup coconut flour (plus more for the pan)
  • ½ cup almond meal
  • 1/3 cup agave nectar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Zest and juice of 1 lemon
  • 2/3 cup buttermilk
  • 2 egg
  • 3 tbsp virgin coconut oil or melted butter (plus more for the pan)
  • 1 1/2 cup blackberries, preferably frozen
  • Coarse turbinado sugar to sprinkle on top (optional)

Preheat the oven to 325F, grease and flour an 8×8 inch oven proof dish or a cake pan, set aside.

In a medium bowl, combine the coconut flour, almond meal, baking powder and baking soda. In another bowl combine the lemon juice, zest, agave nectar, buttermilk, eggs, and canola oil.

Add the wet mixture to the dry ingredients and mix with a fork, fold in the blackberries using a spatula and transfer the cake batter into the prepared baking dish. Sprinkle with coarse turbinado sugar, if using.

Bake for about 25-30 minutes or until a skewer inserted in the middle of the cake comes out clean. Let the cake cool slightly and serve warm or at room temperature.

Gluten-free Blackberry Cake


12 comments to Gluten-free Blackberry Cake

  • This looks so moist and delicious. Love the use of blackberries

  • Many of my favourite ingredients in this one cake! I must look out for some coconut flour too.

  • This looks scrumptious! I’ve never seen coconut flour. It’s great that you restructured this cake to suit your needs. It looks so very moist!

  • Megi’ciğim, harika bir tarif ellerine sağlık.Denemek istiyorum ama hindistan cevizi unu yerine kuru hindistan cevizini robottan geçirsem aynı sonucu verir mi? Agave yerine de bal ya da pekmez hangisini önerirsin? Servgiler.

  • LindenTea

    Maris, thank you for your comment. :)

    Angie, the more I use it the more I like it, hope you give it a try.

    Kathy, thank you for stopping by, most health food stores started to carry coconut flour, it gives baked goods a delicious flavour and texture, let me know if you ever try it.

    Bengu’cugum, cok tesekkur ederim. Hindistan cevizini robottan gecirerek ayni dokuyu elde edebilecegini sanmiyorum. Bu tarifteki sivi miktari fazla gelecektir, bu cilekli keki bir miktar robottan gecirilmis hindistan cevizi ile yaparsan daha memnun kalirsin. Pekmezin tadi meyveyi bastiracagindan agave yerine de bal ya da akcaagac surubu en iyi neticeyi verir diye dusunuyorum, umarim dener begenirsin.

  • Hi Megi, I love how you experimented with the coconut flour…it looks like a success. So moist and lovely looking. And coconut…well, you can’t go wrong:). I’ve been wanting to combine almond meal with coconut flour for some time now…I’ve done it in small batches, but you’ve used quite a bit in this recipe. Would love to try it.
    Have a great day!

  • Megi, all your desserts have me drooling! I will have to get some coconut flour. THat reminds me that I’m almost out of coconut oil….

  • I am bookmarking this to try next weekend. I had blackberries this weekend and wasn’t sure what to do with them. I ended up tossing them in a green salad, which was wonderful, but this dessert looks terrific.

  • It looks so crumbly and yummy :) I would like to have some!

  • I need to get me some coconut flour. I have seen several recipes lately that call for it. Thanks for sharing a lovely looking recipe. Yum!

  • I love that you used coconut flour in this cake, I have to make one as well pretty soon, now that I saw your picture :) and the flavors, mmm, just amazing!

  • I love blackberries in baked good, I have never used coconut flour but I am going to have to try it now!

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