36+ Delicious Gluten-Free Blackberry Cake Recipes for Every Season

When it comes to gluten-free baking, blackberry cakes are a delightful way to enjoy fresh, seasonal fruit while satisfying a sweet tooth.

Whether you’re following a gluten-free diet due to health reasons or simply want to explore a healthier dessert option, blackberry cakes are an ideal choice.

Their juicy, tart flavor pairs beautifully with the richness of gluten-free flours, making them a versatile base for a variety of cakes.

From light and fluffy creations to indulgent, moist cakes, blackberries bring an irresistible burst of color and taste to any dessert.

In this blog post, we’ve gathered 36+ gluten-free blackberry cake recipes that will help you explore the endless possibilities of baking with this delicious berry.

These recipes range from simple one-bowl cakes to layered masterpieces, all featuring the gorgeous, vibrant blackberries.

Whether you’re a seasoned gluten-free baker or a beginner, these recipes will inspire you to bake something extraordinary.

So, grab your apron and your favorite fresh blackberries, and let’s dive into the world of gluten-free blackberry cakes!

36+ Delicious Gluten-Free Blackberry Cake Recipes for Every Season

Whether you’re hosting a family gathering or simply craving a delicious treat, these 36+ gluten-free blackberry cake recipes offer a range of options that are sure to impress.

With their fresh, vibrant flavor, blackberries are the perfect addition to any gluten-free cake, transforming it into a fruity, flavorful delight.

Whether you prefer a light and fluffy cake or a denser, more indulgent one, the possibilities are endless.

Don’t let a gluten-free diet limit your dessert options.

With the right ingredients and a little creativity, you can enjoy the same decadent cakes that everyone else loves.

We hope these recipes inspire you to get baking and explore the wonderful world of gluten-free blackberry cakes.

Gluten-Free Blackberry Almond Cake

This moist and fragrant gluten-free blackberry almond cake is a delicious dessert that combines the tartness of blackberries with the nutty flavor of almonds.

It’s perfect for any occasion, from casual gatherings to special celebrations.

The use of almond flour gives the cake a rich texture and a slightly sweet flavor that pairs wonderfully with the berries.

Ingredients:

• 2 cups almond flour
• 1 cup gluten-free all-purpose flour
• 1 cup coconut sugar (or regular sugar)
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1/2 cup almond milk (or any milk of your choice)
• 1 cup fresh blackberries
• 1/4 cup sliced almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan with butter or non-stick spray.
2. In a large bowl, whisk together almond flour, gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs, then add the melted coconut oil, vanilla extract, and almond milk. Mix well until combined.
4. Gradually add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the fresh blackberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Sprinkle the sliced almonds on top for added crunch (optional).
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blackberry almond cake is a wonderful treat that combines the best of both worlds: the richness of almonds and the freshness of blackberries.

It’s soft, yet sturdy enough to hold its shape, making it perfect for tea parties or an afternoon snack.

Gluten-Free Blackberry Lemon Cake

This gluten-free blackberry lemon cake is a refreshing and light dessert with a perfect balance of tangy lemon and sweet blackberries.

It’s ideal for a summer gathering or as a sweet treat to serve at a brunch.

The citrusy lemon flavor elevates the natural sweetness of the blackberries, making it a delightful combination.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup coconut sugar (or granulated sugar)
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Zest of 1 lemon
• 3 large eggs
• 1/2 cup unsweetened applesauce or yogurt
• 1/2 cup lemon juice (about 2 lemons)
• 1/2 cup coconut oil or butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8-inch cake pan with parchment paper or grease it with butter.
2. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, salt, and lemon zest.
3. In a separate bowl, whisk the eggs, then add the applesauce, lemon juice, melted coconut oil, and vanilla extract. Mix until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the fresh blackberries, being careful not to crush them.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blackberry lemon cake is bright, sweet, and has just the right amount of tartness.

It’s an easy-to-make gluten-free treat that offers both refreshing flavors and a light, airy texture.

Whether you serve it with whipped cream or enjoy it on its own, this cake is sure to impress your guests.

Gluten-Free Blackberry Coconut Cake

If you love coconut and berries, this gluten-free blackberry coconut cake is the ultimate dessert for you.

The cake has a rich, coconutty flavor, and the blackberries provide bursts of tart sweetness.

It’s perfect for anyone following a gluten-free diet or simply looking for a delicious cake that everyone can enjoy.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup shredded unsweetened coconut
• 1/2 cup coconut flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coconut sugar (or regular sugar)
• 4 large eggs
• 1/2 cup melted coconut oil
• 1 cup full-fat coconut milk
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a medium-sized bowl, whisk together the gluten-free flour, coconut flour, shredded coconut, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk the eggs, then add the coconut sugar, melted coconut oil, coconut milk, and vanilla extract. Mix well until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring to combine.
5. Gently fold in the blackberries, being careful not to break them apart.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The blackberry coconut cake is a tropical delight, with the flavors of coconut and berries coming together in a perfect harmony.

It’s both soft and hearty, making it a great choice for serving at any celebration.

You’ll love the natural sweetness from the coconut and the burst of blackberries in every bite.

Gluten-Free Blackberry Yogurt Cake

This gluten-free blackberry yogurt cake is light, tangy, and incredibly moist, thanks to the addition of yogurt.

The fresh blackberries not only enhance the flavor but also provide a natural burst of color and sweetness.

It’s a fantastic dessert to serve at a brunch or a casual get-together, offering a delicious balance of creamy yogurt and juicy berries.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup coconut sugar (or regular sugar)
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup plain Greek yogurt (or dairy-free alternative)
• 3 large eggs
• 1/2 cup vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 1/2 cup fresh blackberries
• Zest of 1 lemon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, then add the yogurt, oil, and vanilla extract. Stir until smooth and combined.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the blackberries and lemon zest (if using), being careful not to crush the berries.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This blackberry yogurt cake is incredibly moist and has a subtle tang from the yogurt.

The combination of creamy texture and fruity sweetness from the blackberries makes it an unforgettable dessert.

It’s perfect for a light afternoon treat or a sweet way to finish off a meal.

Gluten-Free Blackberry Cinnamon Swirl Cake

The gluten-free blackberry cinnamon swirl cake is a showstopper, combining a warm cinnamon flavor with the tartness of fresh blackberries.

The cinnamon swirl adds a cozy, comforting touch that pairs perfectly with the juicy berries.

This cake is ideal for fall gatherings, cozy mornings, or a sweet snack.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup coconut sugar (or regular sugar)
• 2 large eggs
• 1/2 cup melted butter or coconut oil
• 1/2 cup milk (dairy or dairy-free)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries
• 1 tablespoon cinnamon sugar (for swirl)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and ground cinnamon.
3. In a separate large bowl, whisk the eggs, then add the melted butter, milk, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
5. Pour half of the batter into the prepared cake pan and spread it evenly.
6. Sprinkle the cinnamon sugar evenly over the batter and gently swirl it using a knife.
7. Add the remaining batter on top and spread it evenly. Gently fold in the fresh blackberries, pressing them slightly into the batter.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blackberry cinnamon swirl cake is the perfect blend of sweetness, spice, and tartness.

The cinnamon swirl adds an extra layer of flavor, while the blackberries provide refreshing bursts of sweetness.

This cake is wonderful served warm with a cup of coffee or tea.

Gluten-Free Blackberry Spice Cake

The gluten-free blackberry spice cake is a warm and comforting dessert with a rich blend of aromatic spices, making it perfect for cooler months.

The blackberries add a pop of color and a tangy sweetness that balances beautifully with the warming spices.

This cake is perfect for gatherings and makes a fantastic fall or winter treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup coconut sugar (or regular sugar)
• 3 large eggs
• 1/2 cup vegetable oil (or melted coconut oil)
• 1/2 cup molasses
• 1/2 cup orange juice
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In another bowl, whisk the eggs, then add the coconut sugar, vegetable oil, molasses, orange juice, and vanilla extract. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the blackberries, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This blackberry spice cake is an aromatic, flavorful dessert that offers the warmth of spices combined with the fresh, fruity burst of blackberries. It’s the perfect way to end a meal or to enjoy as a cozy treat with a warm drink.

Gluten-Free Blackberry Hazelnut Cake

This gluten-free blackberry hazelnut cake is a deliciously nutty and fruity dessert, with crunchy hazelnuts complementing the tartness of fresh blackberries.

The cake has a light, tender texture and is perfect for special occasions or a cozy afternoon treat with your favorite tea or coffee.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup ground hazelnuts (or hazelnut meal)
• 1 teaspoon baking powder (ensure gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup coconut sugar (or regular sugar)
• 3 large eggs
• 1/2 cup coconut oil or butter, melted
• 1/2 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries
• 1/4 cup chopped hazelnuts for topping (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, ground hazelnuts, baking powder, baking soda, and salt.
3. In a separate large bowl, whisk the eggs, then add the coconut oil, almond milk, and vanilla extract. Mix well.
4. Gradually add the dry ingredients to the wet ingredients and stir until combined.
5. Gently fold in the fresh blackberries, taking care not to crush them.
6. Pour the batter into the prepared cake pan and smooth the top.
7. If desired, sprinkle chopped hazelnuts on top for extra crunch.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The blackberry hazelnut cake offers a delightful mix of flavors, with the earthiness of hazelnuts and the brightness of blackberries in every bite.

It’s a perfect dessert for nut lovers and a great way to showcase the natural flavors of the ingredients.

Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra special touch.

Gluten-Free Blackberry Orange Cake

This gluten-free blackberry orange cake is bursting with citrusy brightness, complemented by the juicy sweetness of blackberries.

The combination of orange zest and juice adds a fresh, aromatic twist to the cake, making it a perfect dessert for spring and summer gatherings.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar (or regular sugar)
• Zest of 1 orange
• 2 large eggs
• 1/2 cup orange juice (freshly squeezed)
• 1/2 cup coconut oil or butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries
• 1/4 cup fresh orange juice for glaze (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and orange zest.
3. In another bowl, whisk the eggs, then add the coconut sugar, orange juice, melted coconut oil, and vanilla extract. Stir to combine.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the fresh blackberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. (Optional) For extra flavor, drizzle fresh orange juice over the top of the cake once it has cooled.

This blackberry orange cake has a perfect balance of tangy citrus and sweet berries.

It’s light, flavorful, and aromatic, making it an excellent option for any gathering.

The fresh orange glaze adds an extra layer of sweetness and citrus flair, making this cake even more irresistible.

Gluten-Free Blackberry Chia Seed Cake

This gluten-free blackberry chia seed cake is packed with nutrients and flavor.

Chia seeds add a subtle crunch and a healthy twist, while the blackberries provide a natural sweetness that balances beautifully with the nutty undertones of the cake.

It’s a wholesome, yet indulgent treat for anyone looking for a healthy dessert option.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup chia seeds
• 1 teaspoon baking powder (ensure gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup coconut sugar (or regular sugar)
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries
• 1 tablespoon honey or maple syrup (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, chia seeds, baking powder, baking soda, salt, and coconut sugar.
3. In a separate bowl, whisk the eggs, then add the applesauce, almond milk, and vanilla extract. Stir to combine.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the fresh blackberries, taking care not to crush them.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. (Optional) Drizzle with honey or maple syrup for an added touch of sweetness.

This blackberry chia seed cake is not only delicious but also a healthy dessert option.

The chia seeds add a slight crunch and an extra boost of fiber, while the blackberries provide natural antioxidants and sweetness.

This cake is perfect for anyone looking to indulge without compromising on health. Enjoy it as a snack, breakfast treat, or a wholesome dessert.

Gluten-Free Blackberry Maple Cake

This gluten-free blackberry maple cake is a rich and flavorful dessert that blends the earthy sweetness of maple syrup with the tartness of fresh blackberries.

It’s a perfect cake to enjoy during the fall or winter months when the comforting flavors of maple and berries shine.

With a soft, tender crumb, this cake is sure to impress your guests.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup maple syrup
• 1/2 cup coconut sugar (or regular sugar)
• 3 large eggs
• 1/2 cup coconut oil or butter, melted
• 1/2 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, then add the maple syrup, coconut sugar, melted coconut oil, almond milk, and vanilla extract. Mix well until smooth.
4. Gradually add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the fresh blackberries and walnuts (if using).
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blackberry maple cake is a delightful combination of deep maple flavor and bright, fresh blackberries.

It’s perfect for cozy gatherings or as an afternoon treat with a cup of coffee.

The cake’s rich, tender crumb paired with the natural sweetness of maple syrup and blackberries will make it a favorite in your dessert repertoire.

Gluten-Free Blackberry Ricotta Cake

This gluten-free blackberry ricotta cake is a creamy, fluffy dessert that offers the perfect balance of sweetness and tang.

The addition of ricotta cheese creates a rich, velvety texture, while the blackberries provide bursts of juiciness.

It’s a light yet indulgent cake that works wonderfully for any celebration.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar (or regular sugar)
• 2 large eggs
• 1 cup ricotta cheese (drained)
• 1/2 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries
• Zest of 1 lemon (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and coconut sugar.
3. In another bowl, whisk the eggs, then add the ricotta cheese, almond milk, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the fresh blackberries and lemon zest (if using).
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blackberry ricotta cake is wonderfully moist and creamy, with a light texture and the tangy flavor of ricotta cheese.

The blackberries add freshness, making it a versatile dessert that can be enjoyed year-round. It’s an elegant option for a dinner party or a light afternoon treat.

Gluten-Free Blackberry Cinnamon Streusel Cake

This gluten-free blackberry cinnamon streusel cake is a delightful blend of fruity, sweet, and spiced flavors.

The cinnamon streusel topping adds a crunchy, caramelized texture that contrasts beautifully with the moist cake and juicy blackberries.

It’s a comforting, indulgent dessert that’s perfect for any season.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar (or regular sugar)
• 1 teaspoon ground cinnamon
• 3 large eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries

For the streusel topping:

• 1/4 cup gluten-free all-purpose flour
• 1/4 cup coconut sugar (or regular sugar)
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold butter, cubed

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, coconut sugar, and cinnamon.
3. In another bowl, whisk the eggs, then add the applesauce, almond milk, and vanilla extract. Mix well.
4. Gradually add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the fresh blackberries.
6. For the streusel topping: In a small bowl, combine the flour, coconut sugar, and cinnamon. Add the cold butter and use your fingers or a pastry cutter to work the butter into the dry ingredients until crumbly.
7. Sprinkle the streusel topping evenly over the batter in the cake pan.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blackberry cinnamon streusel cake is the perfect balance of sweet, spicy, and fruity flavors.

The crunchy streusel topping provides a delightful contrast to the moist cake, while the blackberries offer juicy bursts of freshness.

It’s a great dessert for breakfast or as an after-dinner treat with a cup of tea.

Gluten-Free Blackberry Almond Cake

This gluten-free blackberry almond cake is a delightful treat featuring a moist, nutty cake base with the sweet, tangy burst of blackberries in every bite.

The addition of ground almonds creates a rich, tender texture that complements the freshness of the berries perfectly.

This cake is not only delicious but also naturally gluten-free, making it ideal for those with dietary restrictions.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/4 teaspoon salt
• 1/2 cup coconut sugar (or regular sugar)
• 3 large eggs
• 1/2 cup almond milk (or any milk of your choice)
• 1/4 cup coconut oil or butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries
• 1/4 cup sliced almonds for topping (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, gluten-free flour, baking powder, salt, and coconut sugar.
3. In another bowl, whisk the eggs, then add the almond milk, melted coconut oil, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the fresh blackberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Sprinkle sliced almonds on top of the batter for extra crunch (optional).
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blackberry almond cake is a delightful fusion of rich almonds and sweet, juicy blackberries.

It’s a perfect dessert for those who enjoy nutty flavors, and the addition of fresh blackberries gives it a burst of freshness.

Ideal for a special occasion or a simple afternoon tea, this cake offers a great balance of flavors and textures.

Gluten-Free Blackberry Lemon Cake

This gluten-free blackberry lemon cake is a refreshing and vibrant dessert that combines the tartness of blackberries with the zesty brightness of lemon.

The cake has a light, fluffy texture, and the tangy lemon glaze perfectly complements the sweet and tart berries.

This cake is perfect for a summer gathering or a fresh treat anytime you’re craving something citrusy and fruity.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup coconut sugar (or regular sugar)
• Zest of 1 lemon
• 3 large eggs
• 1/2 cup coconut oil or butter, melted
• 1/2 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries

For the lemon glaze:

• 1/4 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, coconut sugar, and lemon zest.
3. In another bowl, whisk the eggs, then add the melted coconut oil, almond milk, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until combined.
5. Gently fold in the fresh blackberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and fresh lemon juice until smooth.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Drizzle the lemon glaze over the cooled cake before serving.

This blackberry lemon cake is a delightful combination of sweet and tart flavors.

The bright, citrusy lemon glaze perfectly complements the juicy blackberries, making each bite a refreshing experience.

It’s perfect for warm weather gatherings, and the bright flavors make it a fun and light dessert for any occasion.

Gluten-Free Blackberry Coconut Cake

This gluten-free blackberry coconut cake combines the tropical sweetness of coconut with the rich flavor of blackberries. The coconut flavor is subtle but adds a lovely depth to the cake, while the blackberries provide refreshing bursts of fruitiness.

It’s a wonderfully moist cake with a tropical flair, ideal for any gathering or special occasion.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shredded coconut (unsweetened)
• 3/4 cup coconut sugar (or regular sugar)
• 3 large eggs
• 1/2 cup coconut oil or butter, melted
• 1/2 cup coconut milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries
• 1/4 cup unsweetened shredded coconut for topping (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, shredded coconut, and coconut sugar.
3. In another bowl, whisk the eggs, then add the melted coconut oil, coconut milk, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the fresh blackberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Sprinkle shredded coconut on top of the batter for added texture and flavor (optional).
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blackberry coconut cake offers a unique and tropical flavor combination that’s perfect for anyone who loves coconut.

The moist, fluffy texture paired with the juicy blackberries creates a delightful contrast, making it a perfect choice for a summery dessert.

Whether you’re serving it at a family gathering or as a sweet treat after dinner, this cake is sure to be a hit.

Gluten-Free Blackberry Banana Cake

This gluten-free blackberry banana cake combines the natural sweetness of ripe bananas with the tartness of fresh blackberries.

The cake is moist and flavorful, with a tender crumb, making it the perfect way to use up overripe bananas.

With its fruity flavors and hearty texture, this cake is perfect for breakfast, dessert, or as an afternoon snack.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup coconut sugar (or regular sugar)
• 2 large ripe bananas, mashed
• 3 large eggs
• 1/4 cup coconut oil or butter, melted
• 1/2 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and coconut sugar.
3. In another bowl, whisk the eggs, then add the mashed bananas, melted coconut oil, almond milk, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the fresh blackberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blackberry banana cake is a wonderfully moist, fruit-filled treat that’s both satisfying and nutritious.

The combination of ripe bananas and blackberries gives the cake a natural sweetness, while the ground cinnamon adds a touch of warmth.

It’s the perfect option for a healthy-ish dessert or a breakfast treat.

Gluten-Free Blackberry Lavender Cake

This gluten-free blackberry lavender cake is a unique and elegant dessert that combines the floral notes of lavender with the sweet, tangy flavor of blackberries.

The soft and light texture of the cake pairs beautifully with the delicate lavender aroma, making this cake a sophisticated option for special occasions or intimate gatherings.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar (or regular sugar)
• 2 tablespoons dried lavender flowers
• 3 large eggs
• 1/2 cup coconut oil or butter, melted
• 1/2 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries

For the lavender syrup (optional):

• 1/4 cup water
• 2 tablespoons honey
• 1 teaspoon dried lavender flowers

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a small bowl, gently crush the dried lavender flowers to release their flavor.
3. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, coconut sugar, and crushed lavender.
4. In another bowl, whisk the eggs, then add the melted coconut oil, almond milk, and vanilla extract. Stir until smooth.
5. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
6. Gently fold in the fresh blackberries.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is baking, prepare the lavender syrup (optional) by bringing the water, honey, and lavender flowers to a simmer in a small saucepan. Strain the syrup and let it cool.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. Once the cake has cooled, drizzle with the lavender syrup (if using).

This blackberry lavender cake is aromatic, light, and refreshing, with the perfect blend of floral and fruity notes.

It’s a beautiful and elegant dessert to serve at a brunch, garden party, or special celebration.

The lavender syrup adds an extra layer of sophistication to this already-delicious treat.

Gluten-Free Blackberry Chocolate Cake

This gluten-free blackberry chocolate cake is a rich, decadent dessert that pairs the intense flavor of dark chocolate with the tart sweetness of fresh blackberries.

The chocolate cake itself is moist and tender, while the fresh berries provide bursts of juicy freshness.

This cake is perfect for chocolate lovers and an indulgent way to enjoy blackberries.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup coconut sugar (or regular sugar)
• 3 large eggs
• 1/2 cup coconut oil or butter, melted
• 1/2 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries
• 1/4 cup dark chocolate chips (optional)

For the chocolate ganache (optional):

• 1/2 cup dark chocolate chips
• 1/4 cup almond milk (or any milk of your choice)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, and coconut sugar.
3. In another bowl, whisk the eggs, then add the melted coconut oil, almond milk, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the fresh blackberries and dark chocolate chips (if using).
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the chocolate ganache (optional) by melting the chocolate chips with almond milk in a heatproof bowl over simmering water, or in the microwave, stirring every 15 seconds.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Drizzle the chocolate ganache over the cooled cake and garnish with fresh blackberries.

This blackberry chocolate cake is a rich, indulgent treat with a perfect balance of sweet, tart, and deep chocolate flavors.

The dark chocolate ganache and fresh blackberries on top make it an even more decadent dessert.

Whether for a special occasion or a chocolate craving, this cake is sure to satisfy.

Gluten-Free Blackberry Orange Cake

This gluten-free blackberry orange cake is a fresh, citrus-infused treat that combines the sweetness of blackberries with the zesty brightness of orange.

The cake has a soft, light texture that perfectly complements the burst of flavor from the fruit.

The subtle orange flavor paired with the juicy blackberries creates a refreshing dessert that works well for spring or summer occasions.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar (or regular sugar)
• Zest of 1 orange
• 3 large eggs
• 1/2 cup coconut oil or butter, melted
• 1/2 cup orange juice (freshly squeezed)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries

For the orange glaze:

• 1/4 cup powdered sugar
• 2 tablespoons fresh orange juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and coconut sugar.
3. In another bowl, whisk the eggs, then add the melted coconut oil, orange juice, orange zest, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the fresh blackberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the orange glaze by whisking together the powdered sugar and orange juice until smooth.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Drizzle the orange glaze over the cooled cake before serving.

This blackberry orange cake is a wonderfully light and zesty dessert.

The bright orange flavor pairs beautifully with the juicy blackberries, making it an excellent treat for a warm afternoon.

The addition of the orange glaze provides a perfect finishing touch, making the cake both beautiful and delicious.

Gluten-Free Blackberry Cinnamon Swirl Cake

This gluten-free blackberry cinnamon swirl cake is a deliciously spiced dessert that combines the warm, comforting flavor of cinnamon with the fresh, tart blackberries.

The cinnamon swirl creates a beautiful marbled effect, adding both visual appeal and extra flavor. The result is a moist, flavorful cake that’s perfect for cozy gatherings or an afternoon snack.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar (or regular sugar)
• 1 teaspoon ground cinnamon
• 3 large eggs
• 1/2 cup coconut oil or butter, melted
• 1/2 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries

For the cinnamon swirl:

• 1/4 cup coconut sugar (or regular sugar)
• 1 tablespoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, coconut sugar, and ground cinnamon.
3. In another bowl, whisk the eggs, then add the melted coconut oil, almond milk, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
5. In a small bowl, combine the coconut sugar and cinnamon for the swirl.
6. Pour half of the batter into the prepared cake pan. Sprinkle half of the cinnamon-sugar mixture over the batter, followed by half of the blackberries.
7. Repeat the process with the remaining batter, cinnamon-sugar, and blackberries.
8. Use a knife or toothpick to swirl the cinnamon and blackberries through the batter.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blackberry cinnamon swirl cake is an irresistible treat that combines the best of both worlds: warm, spiced cinnamon and fresh, juicy blackberries.

The swirling effect not only looks gorgeous but enhances the flavor in every bite.

This cake is perfect for a cozy morning or as a sweet treat to share with friends.

Gluten-Free Blackberry Pistachio Cake

This gluten-free blackberry pistachio cake is a unique and flavorful dessert that blends the rich, nutty taste of pistachios with the sweet and tangy blackberries.

The combination of textures – the crunchy pistachios and juicy blackberries – makes each bite a delightful experience.

It’s a perfect cake for those who love nutty desserts and enjoy a bit of creativity in their baking.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar (or regular sugar)
• 1/2 cup ground pistachios (about 1/4 cup whole pistachios, finely ground)
• 3 large eggs
• 1/2 cup coconut oil or butter, melted
• 1/2 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries
• 1/4 cup chopped pistachios for topping (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, coconut sugar, and ground pistachios.
3. In another bowl, whisk the eggs, then add the melted coconut oil, almond milk, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the fresh blackberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Sprinkle chopped pistachios on top for added crunch (optional).
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blackberry pistachio cake is a decadent and unique dessert that combines nutty pistachios and fresh blackberries for an unforgettable flavor.

The crunch of pistachios adds a beautiful texture, while the blackberries bring a burst of juiciness to each bite.

It’s an elegant cake that’s perfect for a special occasion or an indulgent treat.

Gluten-Free Blackberry Spice Cake

This gluten-free blackberry spice cake combines the warmth of traditional spices like cinnamon, nutmeg, and ginger with the fresh, tart flavor of blackberries.

The cake is perfectly spiced without being overpowering, and the blackberries add a delightful burst of juicy freshness with every bite.

This cake is perfect for a cozy fall afternoon or holiday gatherings.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup coconut sugar (or regular sugar)
• 3 large eggs
• 1/2 cup coconut oil or butter, melted
• 1/2 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries

For the spiced sugar topping (optional):

• 2 tablespoons coconut sugar (or regular sugar)
• 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk the eggs, then add the melted coconut oil, almond milk, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the fresh blackberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. If using, mix together the coconut sugar and ground cinnamon and sprinkle over the top of the batter before baking.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blackberry spice cake is full of warming flavors and a perfect complement to the bright, tart blackberries.

The spices lend an aromatic depth to the cake, while the blackberries provide a juicy contrast, making it an ideal treat for the fall or winter months.

Gluten-Free Blackberry Ricotta Cake

This gluten-free blackberry ricotta cake is a light and fluffy cake that’s perfect for any occasion.

The ricotta adds richness and moisture, while the blackberries lend a burst of flavor. It’s a sophisticated dessert that’s not too heavy, making it great for after a meal or as an afternoon treat with a cup of tea.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar (or regular sugar)
• 1 cup ricotta cheese
• 3 large eggs
• 1/4 cup coconut oil or butter, melted
• 1/2 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries

For the ricotta filling (optional):

• 1/2 cup ricotta cheese
• 2 tablespoons honey or maple syrup

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and coconut sugar.
3. In another bowl, whisk the eggs, then add the ricotta cheese, melted coconut oil, almond milk, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the fresh blackberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. If making the ricotta filling, mix the ricotta and honey together in a small bowl and swirl it gently into the top of the cake batter before baking.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blackberry ricotta cake is an elegant and light dessert with a rich, creamy texture from the ricotta and the sweetness of the blackberries.

The ricotta filling, if added, provides a beautiful touch of indulgence, making this a delightful cake to serve at brunches or dinner parties.

Gluten-Free Blackberry Oatmeal Cake

This gluten-free blackberry oatmeal cake is a hearty, wholesome dessert that pairs the richness of oats with the sweet burst of fresh blackberries.

The oats add a lovely chewiness to the cake, while the blackberries provide a refreshing contrast. It’s a perfect balance of flavors and textures, ideal for anyone looking for a more filling dessert.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar (or regular sugar)
• 1/2 teaspoon ground cinnamon
• 3 large eggs
• 1/2 cup coconut oil or butter, melted
• 1/2 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries

For the oat topping (optional):

• 1/4 cup gluten-free rolled oats
• 2 tablespoons coconut sugar (or regular sugar)
• 1/4 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the oats, gluten-free flour, baking powder, baking soda, salt, coconut sugar, and cinnamon.
3. In another bowl, whisk the eggs, then add the melted coconut oil, almond milk, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the fresh blackberries.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. If using, mix together the rolled oats, coconut sugar, and cinnamon, and sprinkle the mixture on top of the batter before baking.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blackberry oatmeal cake is a wonderfully filling and satisfying dessert that combines the wholesome flavor of oats with the refreshing sweetness of blackberries.

The optional oat topping gives it an extra bit of crunch and texture, making it a perfect choice for those looking for a more substantial treat.

Gluten-Free Blackberry Almond Cake

This gluten-free blackberry almond cake combines the delicate flavor of almonds with the tart sweetness of fresh blackberries.

Almond flour provides a rich, nutty base while offering a soft and moist texture.

With the added blackberries, this cake becomes a refreshing, flavorful treat that works beautifully as a dessert or even a breakfast option.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/4 teaspoon salt
• 1/2 cup coconut sugar (or regular sugar)
• 3 large eggs
• 1/4 cup coconut oil or butter, melted
• 1/2 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries
• 1/4 cup sliced almonds for topping (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, gluten-free flour, baking powder, salt, and coconut sugar.
3. In another bowl, whisk the eggs, then add the melted coconut oil, almond milk, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the fresh blackberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. If desired, sprinkle sliced almonds over the top of the batter for extra crunch.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This blackberry almond cake has a soft, moist crumb with a lovely nutty flavor from the almond flour.

The blackberries burst in every bite, while the sliced almonds add an extra texture contrast.

It’s a perfect cake for those who love nut-based desserts, and it makes a wonderful gluten-free option for any occasion.

Gluten-Free Blackberry Coconut Cake

This gluten-free blackberry coconut cake is a tropical-inspired treat that pairs the sweetness of coconut with the tartness of fresh blackberries.

The coconut flour provides a slightly dense, yet moist texture, while the blackberries add freshness and color.

The coconut frosting gives the cake a luscious finish, creating a cake that feels indulgent yet light.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar (or regular sugar)
• 3 large eggs
• 1/2 cup coconut oil or butter, melted
• 1/2 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries

For the coconut frosting:

• 1/2 cup coconut cream
• 2 tablespoons honey or maple syrup
• 1/4 cup unsweetened shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, coconut flour, baking powder, baking soda, salt, and coconut sugar.
3. In another bowl, whisk the eggs, then add the melted coconut oil, almond milk, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the fresh blackberries, taking care not to crush them.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the coconut frosting by whisking the coconut cream and honey or maple syrup until smooth. Stir in the shredded coconut.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Once cooled, frost the cake with the coconut frosting and garnish with extra blackberries or shredded coconut if desired.

This blackberry coconut cake is a tropical delight with a soft, spongy texture and bursts of fresh blackberry flavor.

The coconut frosting adds richness while remaining light and refreshing.

It’s perfect for a summer gathering or any time you want to enjoy the delightful combination of coconut and berries.

Gluten-Free Blackberry Lemon Cake

This gluten-free blackberry lemon cake is a bright and zesty dessert, perfect for spring and summer.

The tangy lemon flavor balances beautifully with the sweetness of the blackberries, and the result is a moist, fluffy cake with layers of citrusy goodness.

The blackberry glaze on top adds a burst of flavor and a gorgeous color, making this cake not only delicious but visually stunning.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder (ensure gluten-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar (or regular sugar)
• Zest of 1 lemon
• 3 large eggs
• 1/2 cup coconut oil or butter, melted
• 1/2 cup almond milk (or any milk of your choice)
• 1 teaspoon vanilla extract
• 1 cup fresh blackberries

For the blackberry lemon glaze:

• 1/2 cup fresh blackberries
• 1/2 cup powdered sugar
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and coconut sugar.
3. In another bowl, whisk the eggs, then add the melted coconut oil, almond milk, vanilla extract, and lemon zest. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
5. Gently fold in the fresh blackberries, taking care not to crush them.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the blackberry lemon glaze by mashing the blackberries and mixing them with powdered sugar and lemon juice.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Once the cake is cool, drizzle the blackberry lemon glaze over the top.

This blackberry lemon cake is a refreshing and light dessert, with the tangy lemon and sweet blackberries complementing each other perfectly.

The glaze adds an extra burst of flavor, making this cake a beautiful and delicious treat for any occasion.