Gluten Free Blackberry Almond Cake Recipe
This Gluten Free Blackberry Almond Sponge Cake is one of my all time favourite cakes. It’s light and spongy yet surprisingly moist and soft. It tastes like a bakewell tart but with much less effort! Not to mention, it’s gluten and dairy free! The blackberries may be replaced by any fruit you prefer! Raspberries, Blueberries or Cherries would also be fab in this. For a rhubarb version of this recipe you can check out my Rhubarb Almond Cake Recipe.
Ok so how do I make this Gluten Free Blackberry Almond Cake from scratch?
This recipe is so simple and is made all in one bowl!
Begin by adding the ground almonds, sugar, baking powder, vanilla and eggs to a large mixing bowl. Whisk together (this can be done with a hand whisk) until a smooth cake batter forms. Add in your blackberries and switch to a rubber spatula. Carefully fold in the blackberries being mindful not to squish or crush the berries. Pour into a greased and lined tin. Sprinkle with some more blackberries and flaked almonds and bake until golden brown. Allow to cool fully before slicing.
Frequently Asked Questions
You can use either! Both will work beautifully. The frozen blackberries may be a bit easier to incorporate as they are not as delicate when adding to the cake batter.
If you can’t get your hands on good quality blackberries because they are not available or in season in your area, you can use a wide variety of fruits instead. You can substitute 1:1 with other berries like raspberries, cherries or blueberries. You can also add in roasted fruits like rhubarb, gooseberries or apple. Nuts or chocolate chips may also be added to this recipe.
Unfortunately the main ingredient in this recipe is ground almonds. I have not tested this recipe with gluten free or plain flour instead so I really can’t say if it would work with a substitute.
You sure can! As long as they are ground nuts, they will work. Ground almonds tend to be ground a little finer though so using other ground nuts may result in a slightly denser cake.
Any cooled leftovers can be stored in an airtight container at room temperature for up to 5 days.
Absolutely! Once the cake has completely cooled, you can portion it into slices. Tightly wrap each slice or place into an airtight container. Place into the freezer and freeze for up to 3 months. Defrost the cake slice(s) at room temperature for at least 1 hour before consuming.
For more Cake Recipes, check out my Cake Category, here.
Maybe you’re interested in Gluten Free Recipes? I have Gluten Free Category, here.
Gluten Free Blackberry Almond Cake
Equipment
- 1 Large mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 8 inch round cake tin
Ingredients
- 160 grams ground almonds
- 140 grams caster sugar (you can reduce to 100g if the fruit is sweet or you prefer a less sweet cake)
- 1/2 tsp baking powder
- 1 tsp almond essence
- 4 whole eggs
- 200 grams whole blackberries fresh or frozen
- 20 grams flaked almonds
Instructions
- Preheat oven to 170°c (340°f) or 160°c (320°c) if fan assisted.
- In a large mixing bowl, add the ground almonds, sugar, baking powder, almond essence and eggs.
- Whisk gently for 1-2 minutes until everything has combined and a smooth batter has formed.
- Add 150 grams of blackberries to the cake batter.
- Gently mix together using the rubber spatula, being careful not to break or squish the blackberries.
- Grease and line an 8 inch cake tin and carefully pour the cake batter into the lined tin.
- Sprinkle over the remaining blackberries along with the flaked almonds.
- Bake for 30-40 minutes until the cake has turned an even golden brown colour and a toothpick inserted into the center comes out clean.
- Allow to cool fully before slicing.
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