Blackberries for Blackberry Cake

I had fresh blackberries that I bought recently, they were so sweet and juicy so I decided to prepare this blackberry cake which turned out exactly how I envisioned it. Fluffy and light and beautiful reminds me of my Strawberry Breakfast Cake and my Banana Upside Down Cake.

This blackberry cake recipe is definitely a keeper, it was gone in minutes, my family enjoyed it so much and they couldn’t get enough. I can’t wait to make this recipe again. Next time I plan to serve it with coconut whipped cream or vegan vanilla ice cream. It is so flavorful, I know it will become your favorite as well.

Ingredients For Vegan Gluten-Free Blackberry Cake

  • Blackberries: These berries are the highlight, providing a juicy, tangy flavor and a burst of antioxidants that enhance both the taste and healthfulness of the cake.
  • Vegan Butter (Earth Balance Buttery Spread): Adds moisture and richness to the cake, ensuring a buttery texture without any animal products.
  • All-Purpose Gluten-Free Flour: The foundation of the cake, this flour ensures it is safe for those with gluten sensitivities, providing structure without compromising the cake’s tender crumb.
  • Cane Sugar: A natural sweetener that brings out the sweetness of the blackberries and balances the flavors in the cake.
  • Baking Powder: A leavening agent that helps the cake rise, making it fluffy and light.
  • Salt: Enhances the overall flavor of the cake, bringing out the sweetness and depth of the other ingredients.
  • Almond Milk: A dairy-free milk alternative that adds moisture to the batter, contributing to the cake’s soft texture.
  • Golden Flaxseeds: Used as an egg substitute, these flaxseeds are ground and mixed with water to create a “flax egg,” which helps bind the ingredients together while adding a mild, nutty flavor.
  • Vanilla: Infuses the cake with a warm, aromatic sweetness, enriching the overall flavor profile and complementing the blackberries perfectly.

Vegan Gluten-Free Blueberry Cake pre bake

How To Prepare Vegan, Gluten-Free Blackberry Cake

To prepare this blackberry coffee cake, I toss 2 tablespoons of sugar with blackberries and put aside while I prepare the remaining cake.  I melt vegan butter and pour in the base of a 9×13 pan. I used Earth Balance non-dairy spread.

Next,  I prepared the cake batter by mixing almond milk, ground flaxseeds, vanilla in a large bowl. Next, I add gluten-free flour, sugar, baking powder, salt, and mix well. I then pour the cake batter over the melted butter and spread to cover the base of the pan. Finally, I scattered the blackberries on top of the batter and bake in a preheated oven.

Blackberry Cake close up

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Vegan Gluten-Free Blackberry Cake

Vegan, Gluten-Free Blackberry Cake

This Vegan, Gluten-Free Blackberry Cake is an easy and delicious cake to prepare with juicy blackberries, it is not too sweet nor tart. Perfect to serve for tea or brunch, it comes together so easily.
4.80 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: vegan gluten free blackberry cake
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 15 servings
Calories: 123kcal


  • 1 9×13 inch cake pan


  • 2 cups blackberries
  • 1/2 cup vegan butter melted I used Earth Balance buttery spread
  • 1 cup all-purpose gluten-free flour; I used Pillsbury gluten-free flour no substitution
  • 1/2 cup cane sugar plus 2 tablespoons
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup almond milk
  • 2 tablespoons ground flaxseeds golden kind
  • 1 teaspoon vanilla


  • In a medium bowl, mix blackberries with 2 tablespoons sugar and set aside
  • Preheat oven 375 degrees. Pour melted butter in the bottom of a 9×13 pan.
  • Mix almond milk, flaxseeds, vanilla in a large bowl. Let it sit for 5 minutes, stir in gluten-free flour, the remaining 1/2 cup sugar, baking powder, and salt until you have a smooth batter.
  • Pour batter over melted butter and spread. Spread blackberries over batter and bake for 40 minutes until golden brown or until toothpick inserted comes out clean.


Calories: 123kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 166mg | Potassium: 41mg | Fiber: 2g | Sugar: 8g | Vitamin A: 230IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 1mg