This gluten free blackberry lemon poppy seed cake is made of 2 moist layers of light + fluffy cake, smothered in sweet blackberry chia jam, and finished off with indulgent whipped cream.
Hello, friends. ❤️
Just in time for Mother’s Day, I’m sharing a gloriously beautiful cake that looks stunning but is super simple to make.
If you search my site, you won’t find many cake recipes. Honestly, making cakes feel intimidating to me. Especially after I see all the amazing cakes all over social media. I’m more of a practical baker.
But every time I make my easy Coconut Flour Lemon Cake, it’s a huge hit. So I’m doing it again. A simple 2 layer cake loaded with whipped cream and a flavorful filling. Rave reviews so far from all of my people. I think you’re going to love it too.
What we LOVE about this blackberry lemon poppy seed cake
❤️ the light + fluffy sponge… is made from a combination of a GF flour mix + almond flour. I used avocado oil instead of butter for a lighter texture. It’s so moist + flavorful. NOTE: this cake is not grain free, like many of my recipes.
❤️ bright lemon flavor… comes from the homemade dairy free “buttermilk” and lemon zest.
❤️ homemade blackberry jam… is so easy to make. And it pairs so nicely with the tangy lemon flavor. If you don’t want to make your own jam, you can always use your favorite store-bought jam.
❤️ whipped cream… is so much better than super sweet cake icing. Use coconut whipped cream to keep it dairy free.
❤️ so easy to make… I love a cake that looks fancy pants but is super simple to put together. Make your cake layers, make you jam, make your whipped cream, + assemble. No expert cake decorating skills necessary.
How to make your own gluten free flour mix
I make my own gluten free flour mix because I find many of the store-bought ones are so heavy on the starchy flours. I have tons of flours to choose from in my pantry for making GF Sourdough Bread. Plus I’m not a big fan of xanthan gum. It can cause digestive upset for some folks.
My basic GF flour blend is:
You can use Bob’s Red Mill Gluten Free 1:1 as well, if that’s what you have. I haven’t tried King Arthur Gluten Free Blend or any of the other brands, but I’m guessing they will work just fine.
What I love most is the simplicity of this cake. There’s nothing better than fresh berries + cream, IMHO. My inner Scandinavian LOVES this cake. ??
And so did everyone else who taste-tested it for me. Our smallest human said it was the best cake I have EVER made. (even better than my Brownie Bottom Ice Cream Cake!) She has requested it for her next birthday. ?
So if you’re looking for a healthy, delicious cake to make for Mother’s Day, a birthday, or just to celebrate another day of life, this cake is it. It’s beautiful, it’s tasty, + it’s guaranteed to be a crowd pleaser. Enjoy!
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Gluten free blackberry lemon poppy seed cake with 2 moist layers of light + fluffy cake, sweet blackberry chia jam, and finished off with indulgent whipped cream. So easy to make.
FOR BLACKBERRY CHIA JAM
- 3 cups blackberries
- 1/4 cup maple syrup
- 2 tbsp + 1 tsp chia seeds (like this)
FOR BLACKBERRY LEMON POPPYSEED CAKE
- 1 cup blackberries
- 1/2 cup + 2 tbsp dairy free milk (I used almond milk)
- 1/4 cup fresh lemon juice
- 1 and 1/4 cup gluten free flour mix (see note)
- 3/4 cup super fine almond flour (I use THIS blanched brand)
- 1 cup coconut sugar (like this)
- 1 and 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/3 cup avocado oil (or your favorite oil)
- zest from 2 lemons
- 1 tsp vanilla
- 2 tbsp poppy seeds
- whipped cream (about 1 and 1/2 cups heavy cream) OR coconut whipped cream (plus optional maple syrup or coconut sugar to sweeten)
- fresh blackberries + lemon zest for garnish
- Prepare blackberry chia jam by adding blackberries + maple syrup to small pot and cook on medium for 5 minutes until berries begin to break apart. With a fork or immersion blender, mash berries and simmer for another 5 minutes. Remove from heat, stir in chia seeds, and place in fridge to thicken + cool.
- Preheat oven to 350’F. Liberally grease two 9 inch cake pans and line bottoms with circle of parchment paper. Set aside.
- In a small bowl, combine dairy free milk + lemon juice and set aside to curdle to make “buttermilk.”
- Whisk together gluten free flour, almond flour, coconut sugar, baking powder, baking soda, + salt. Set aside.
- In a large bowl, whisk together eggs, avocado oil, lemon zest, and vanilla extract. Add in curdled milk mixture, dry flour mixture, and poppyseeds. Mix until just incorporated. Do not over mix. Gently fold in mashed blackberries.
- Divide cake batter evenly between prepared cake pans. Bake on middle rack of oven for 18-22 minutes, until golden + toothpick comes out clean in center.
- Remove from oven and allow to cool for 20 minutes then turn out onto cooling racks to cool completely. Cake layers can be made ahead of time, covered + placed into fridge overnight.
- To assemble cake, make whipped cream or coconut whipped cream. Spread blackberry chia jam over the first cake layer. Add an even layer of whipped cream + place second layer on top. Spread the remaining blackberry jam over second layer and then top with remaining whipped cream. Garnish with fresh blackberries + lemon zest.
This cake is best assembled right before serving. Cake layers and blackberry jam can be made the day before and kept in fridge. Whipped cream is always best served fresh.
I make my own gluten free flour mix by combining 3/4 cup brown rice flour, 3/4 cup sorghum flour, 1/2 cup tapioca powder, + 1/4 cup sweet rice flour. You can use Bob’s Red Mill Gluten Free 1:1 as well. I haven’t tried King Arthur Gluten Free Blend or any of the other brands, but I’m guessing they will work just fine.
While I LOVE butter/ghee for baking, I use avocado oil for this recipe to create a lighter, fluffy texture.
Feel free to add a bit of blackberry chia jam to the whipped cream to add color + flavor.
If you don’t want to make your own blackberry jam, you can use store-bought.
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