Vegan, Gluten-Free 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.
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.
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Vegan, Gluten-Free Blackberry Cake
Equipment
- 1 9×13 inch cake pan
Ingredients
- 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
Instructions
- 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.
So easy to make! I used half GF flour and half oat flour, coconut sugar, and added some blueberries too. Next time I will maybe only use 1/4 cup butter, which I hope won’t affect its yum factor.