Lemon Blackberry Cake

By Fork and Beans

Ingredients:
Cake

• 2 cup Cara's gluten-free flour blend (see below for link to recipe)

• ¾ cup sugar

• 3 tsp baking powder

• 1 tsp xanthan gum

• ½ tsp salt

• 1 cup fresh blackberry

• 1 lemon's zest1 cup non-dairy milk (I used almond, unsweetened)

• 1 Tbsp apple cider vinegar

• 4 Tbsp oil

Directions:

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).

Ingredients:
Pistachio Cardamom Sugar Topping

• 5 Tbsp vegan butter, chilled

• ⅓ cup gluten-free flour

• ¼ cup brown sugar, packed

• ¼ cup sugar

• ⅓ cup pistachios, dry roasted, unsalted, roughly chopped

• ½ tsp ground cardamom

Directions:

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.

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