Gluten Free Lemon Poppy Seed Blackberry Cake
by: claire cary
This gluten free lemon poppy seed cake is the ultimate Spring dessert. With fresh blackberries and a simple lemon blackberry buttercream, this gluten free cake is sure to be a crowd pleaser.
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12
Ingredients
Cake
- 2 eggs
- 1 cup sugar
- ⅓ cup oil
- ½ cup milk
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- ½ teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 ¾ cups gluten free all purpose baking flour I used Bob's Red Mill 1:1
- ½ cup almond flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ tablespoons poppy seeds
- ½ cup blackberries + 2 teaspoons flour optional
Blackberry Frosting
- ½ cup butter softened/room temperature
- 2 cups powdered sugar
- ½ cup fresh blackberries
- 2-3 tablespoons blackberry jam
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 Fahrenheit.
- Toss the 1/2 cup of blackberries for the cake with the flour and set aside.
- Line an 8x8 inch baking pan with parchment paper and set aside.
- In a large mixing bowl or bowl of a stand mixer, beat together the eggs, sugar, oil, milk, lemon juice, lemon zest, lemon extract and vanilla extract on low speed until combined.
- Beat in the GF all purpose flour, almond flour, baking powder, baking soda and salt. Make sure to spoon and level the flours.
- Mix on low speed just until everything is well combined.
- Fold in the poppy seeds followed by the blackberries.
- Transfer to your prepared pan and bake for 32-40 minutes or until a toothpick comes out clean. Mine is usually perfect around 35 minutes.
- Remove from the oven and let cool for 15 minutes in the pan, then carefully flip onto a wire rack to finish cooling.
- Meanwhile, add the softened butter to a bowl or bowl of a stand mixer and cream for about 2-3 minutes.
- Add in the powdered sugar and mix until well combined.
- Add the fresh blackberries and blackberry jam to a blender and blend until combined.
- Add the blackberry mixture, vanilla and lemon zest to the butter/sugar bowl and beat until well combined and fluffy.
- Taste and adjust as desired. If it's too thick, thin it out with a bit of milk and if it's too thin, add in more powdered sugar.
- When the cake is completely cool, top with the frosting and swirl with additional blackberry jam if desired and enjoy!
Notes
You can sub the lemon extract with more lemon zest if desired. I'd suggest an extra tablespoon or so, but taste and just add more as needed.
Make this dairy free by using vegan butter in the frosting and non-dairy milk in the cake.
Serving: 1slice / Calories: 384kcal / Carbohydrates: 51g / Protein: 4g / Fat: 15g / Fiber: 3g / Sugar: 34g
