Gluten-Free Blackberry Honey Cake
This honey-sweetened Gluten Free Blackberry Cake is loaded with juicy blackberries and topped with a scattering of toasted almonds. This one-bowl recipe is made with just one gluten-free flour, or you can substitute your favorite 1:1 blend.
Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup honey
- ¼ cup raw sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- ½ cup Greek yogurt
- 2 lemons, zested
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 ¼ cup/210 g buckwheat flour
- 2 cups fresh or frozen blackberries
- ½ cup sliced almonds
Instructions
- Lightly grease an 8 or 9-inch cake round and line with a circle of parchment paper.
- In a large bowl, cream the butter, honey, and sugar until light and fluffy. Beat in the eggs one at a time, mixing thoroughly on medium speed until well combined. Beat in the Greek yogurt, vanilla, and lemon zest until well combined.
- Add the baking powder, baking soda, and salt and mix on low speed. Using a rubber spatula, gently fold in the buckwheat flour until incorporated; be careful not to over mix. Then, equally as gently, fold in the blackberries.
- Preheat oven to 350℉. Pour the batter into the prepared pan and smooth the top. Scatter the sliced almonds across the top if using. Let batter rest while oven heats, then place pan in oven and bake for about 35-45 minutes, checking at 35 minutes and at regular intervals, until the cake's surface is slightly firm, a tester inserted in the center comes out clean, and the edges are just pulling away from the pan.
- Remove cake from oven, place on a wire rack, and let cool for 20 minutes in the pan, then turn out onto a rack to cool completely. Cake will keep, well wrapped in plastic, for 3 days in the fridge.
Nutrition
Serving: 1 sliceCalories: 176kcalCarbohydrates: 35gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 1mgSodium: 239mgPotassium: 151mgFiber: 5gSugar: 19gVitamin A: 0.4IUVitamin C: 0.1mgCalcium: 71mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!