Gluten Free Blackberry Cake with a blackberry filling
 
Prep time
Cook time
Total time
 
A delicious and beautiful cake with blackberries with a blackberry filling and a white frosting!
Author:
Recipe type: Gluten Free Dessert
Serves: 8-10
RecipeIngredients
For the Cake:
  • 1 cup unrefined cane sugar
  • ¼ cup extra virgin olive oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup plain whole fat yogurt
  • 1¼ cups gluten free flour blend (I used King Arthur Measure for Measure)
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup whole fat milk
  • 2 tbsps fresh lemon juice (from juice of one lemon)
  • 1 cup blackberries, washed and dried and cut into half
  • 1 tablespoon of gluten free flour (King Arthur Measure for Measure)
For the filling:
  • 1 cup fresh blackberries (you can also use a combination of blueberries and blackberries)
  • ¼ cup water
  • 1 tbsp maple syrup
  • pinch sea salt
  • 1 tsp arrowroot starch mixed in 2 tbsp cup water
For the frosting:
  • ¾ cup Heavy whipping cream
  • ¼ cup powdered unrefined cane sugar
  • 1 tsp vanilla extract
  • Fresh blackberries for decoration
RecipeInstructions
For the Cake:
  1. Pre heat oven to 350 F. Grease a 6 inch by 2¾ inch baking tin with olive oil and dust it lightly with the gluten free flour blend. Keep aside.
  2. In a large mixing bowl or the bowl of a stand mixer, add the sugar, olive oil and eggs and beat until fluffy. Then add the vanilla and the yogurt and again mix for a few more seconds until creamy.
  3. In a large sheet of parchment paper, add the flour, the baking powder and the salt. Mix them using a spatula to blend well. Add this flour blend in portions to the egg mixture and keep blending. Add the milk and lemon juice too and blend until you get a thick cake batter. Keep aside.
  4. In a small bowl add the flour and the blackberries and mix the berries gently into the flour using your hands. Add this floured blackberries into the cake batter and fold them gently into the batter using a silicone spatula.
  5. Pour this batter into the prepared cake pan. Bake in the oven at 350 F for about 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Take the cake out of the oven and let cool for about 30 mins to 1 hour.
Preparing the filling:
  1. While the cake is baking, prepare the filling. Add all ingredients except the arrow root starch slurry into a small sauce pan and heat on medium heat until it starts to boil. Lower the heat and cover with a lid and cook for 5-6 mins until the berries are all mushy and soft. Now add the arrowroot starch slurry slowly stirring the mixture using your other hand. Stir for 1 -2 minutes until the mixture achieves a thick loose jelly like consistency. Turn heat off and let it cool.
For making the frosting:
  1. While the cake is cooling, add all ingredients to a mixing bowl and using an electric mixer beat for 2-3 minutes until fluffy. Keep aside.
Assembling the cake:
  1. Get the cake out of the cake pan and horizontally cut it into two layers. (alternatively you can bake the cake in two 6 inch or smaller pans to avoid this step)
  2. Take the top portion out and keep aside.
  3. Take about 2 tbsp of the filling and place on the top of the first layer and spread gently using a flat spoon. Next place the top cake layer back.
  4. Frost the top and sides of the cake with the whipped frosting.
  5. Decorate with extra filling and fresh raspberries on top!
Notes
You can also use two 6 inch pans to bake the batter so you won't need to cut the cake to make the layers.
Recipe by Cook2Nourish at https://cook2nourish.com/2021/04/blackberry-cake-with-a-blackberry-filling-gluten-free-refined-sugar-free.html