Alright, coffee cake enthusiasts! Get ready to dive into the mouthwatering world of Blackberry Coffee Cake (Gluten-Free). Imagine biting into a cake that’s bursting with juicy blackberries and a hint of sweetness. It’s the perfect treat to pair with your morning brew or to devour in secret when no one’s looking.
I enjoy this cake on those rare sunny Portland mornings when I can pretend life isn’t just endless rain. The juicy blackberries bring a touch of summer to my coffee break, and frankly, it’s the best excuse to have cake for breakfast. Why do I love it? Because it’s delicious, and I deserve it.
Servings: 8
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Cuisine: American
Ingredients
Cake:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 1/2 cup almond milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
Blackberry Layer:
- 1 1/2 cups fresh blackberries
- 2 tbsp coconut sugar
- 1 tbsp lemon juice
Topping:
- 1/2 cup almond flour
- 1/4 cup chopped pecans
- 2 tbsp coconut sugar
- 2 tbsp melted coconut oil
- 1/2 tsp ground cinnamon
Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Small bowl
- Whisk
- Spatula
- 8-inch round or square cake pan
- Measuring cups and spoons
- Oven
Preparation Steps
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch pan or line it with parchment paper.
- Prepare Blackberry Layer: In a small bowl, mix 1 1/2 cups fresh blackberries, 2 tbsp coconut sugar, and 1 tbsp lemon juice. Set aside to let the flavors blend.
- Mix Dry Ingredients: In a large bowl, combine 1 1/2 cups almond flour, 1/2 cup coconut flour, 1/2 cup coconut sugar, 1 tsp baking soda, and 1/4 tsp salt.
- Blend Wet Ingredients: In a medium bowl, whisk together 1/4 cup melted coconut oil, 1/2 cup almond milk, 3 large eggs, and 1 tsp vanilla extract.
- Combine: Stir the wet ingredients into the dry ingredients until fully combined.
- Assemble: Pour half of the batter into the prepared pan. Spread the blackberry mixture evenly over the batter. Pour the remaining batter over the blackberries.
- Prepare Topping: In a small bowl, mix 1/2 cup almond flour, 1/4 cup chopped pecans, 2 tbsp coconut sugar, 2 tbsp melted coconut oil, and 1/2 tsp ground cinnamon. Sprinkle the topping over the cake batter.
- Bake: Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Nutritional Information (per serving)
- Calories: 310
- Total Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin C: 30%
- Vitamin E: 15%
- Iron: 8%
- Calcium: 6%
- Magnesium: 10%
There you have it! A scrumptious slice of gluten-free heaven that pairs perfectly with your favorite coffee. Enjoy every bite and don’t feel bad about keeping some for yourself—some things are just too good to share.
Blackberry Coffee Cake (Gluten-Free)
Alright, coffee cake enthusiasts! Get ready to dive into the mouthwatering world of Blackberry Coffee Cake (Gluten-Free). Imagine biting into a cake that's bursting with juicy blackberries and a hint of sweetness. It's the perfect treat to pair with your morning brew or to devour in secret when no one's looking.I enjoy this cake on those rare sunny Portland mornings when I can pretend life isn't just endless rain. The juicy blackberries bring a touch of summer to my coffee break, and frankly, it's the best excuse to have cake for breakfast. Why do I love it? Because it's delicious, and I deserve it.
Ingredients
Cake:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 1/2 cup almond milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
Blackberry Layer:
- 1 1/2 cups fresh blackberries
- 2 tbsp coconut sugar
- 1 tbsp lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch pan or line it with parchment paper.
- Prepare Blackberry Layer: In a small bowl, mix 1 1/2 cups fresh blackberries, 2 tbsp coconut sugar, and 1 tbsp lemon juice. Set aside to let the flavors blend.
- Mix Dry Ingredients: In a large bowl, combine 1 1/2 cups almond flour, 1/2 cup coconut flour, 1/2 cup coconut sugar, 1 tsp baking soda, and 1/4 tsp salt.
- Blend Wet Ingredients: In a medium bowl, whisk together 1/4 cup melted coconut oil, 1/2 cup almond milk, 3 large eggs, and 1 tsp vanilla extract.
- Combine: Stir the wet ingredients into the dry ingredients until fully combined.
- Assemble: Pour half of the batter into the prepared pan. Spread the blackberry mixture evenly over the batter. Pour the remaining batter over the blackberries.
- Prepare Topping: In a small bowl, mix 1/2 cup almond flour, 1/4 cup chopped pecans, 2 tbsp coconut sugar, 2 tbsp melted coconut oil, and 1/2 tsp ground cinnamon. Sprinkle the topping over the cake batter.
- Bake: Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Notes
Nutritional Information (per serving)
- Calories: 310
- Total Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 7g
Vitamins and Minerals (per serving)
- Vitamin C: 30%
- Vitamin E: 15%
- Iron: 8%
- Calcium: 6%
- Magnesium: 10%
