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Blackberry Coffee Cake (Gluten-Free)

Morgan James Eckroth
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.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 310 kcal

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%
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.