Lemon Blackberry Cake

| Cara Reed
Lemon Blackberry Cake

Cake

  • 2 cup Cara’s gluten-free flour blend (see below for link to recipe)
  • 3/4 cup sugar
  • 3 tsp baking powder
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1 cup fresh blackberry
  • 1 lemon's zest
  • 1 cup non-dairy milk (I used almond, unsweetened)
  • 1 tbsp apple cider vinegar
  • 4 tbsp oil
  1. Preheat oven to 350 degrees.
  2. Mix non-dairy milk and vinegar together and allow to sit for 5-7 minutes to sour.
  3. Combine all of the dry ingredients together (minus the blackberries and zest). Whisk well.
  4. Pour oil into soured non-dairy milk and pour into dry ingredients.
  5. Fold in berries and lemon zest.
  6. Pour into desired pan/dish and top with pistachio cardamom sugar topping (recipe below).
  7. Bake 22-25 minutes or until knife is clean when inserted in the middle (I have a really old oven that bakes things quicker than newer ovens).

    Pistachio Cardamom Sugar Topping

    • 5 tbsp vegan butter, chilled
    • 1/3 cup gluten-free flour
    • 1/4 cup brown sugar, packed
    • 1/4 cup sugar
    • 1/3 cup pistachios, dry roasted, unsalted, roughly chopped
    • 1/2 tsp ground cardamom
    1. Combine sugars, flour and cardamom together.
    2. Add vegan butter until a sand-like crumble forms.
    3. Add pistachios.

    Note: Recipe for Cara’s Gluten-Free Flour Blend can be found here.

    This recipe is great baked in an 8″x 8″ greased baking dish

    For the full post, visit Fork and Beans.