Lemon Blackberry Cake

Lemon Blackberry Cake

By Fork and Beans


  • 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


  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

  • 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


  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