I have never been a big fan of icing plus there is something so beautiful and summery about still seeing some naked cake after decorating, That is why I decided to do a glaze for this Blackberry Cake. What pairs better with blackberries than lemon? well possibly bananas… go check out my vegan, gluten- free, refined sugar- free Blackberry Banana Bread too and decide which you think pairs better with blackberries.

One of my biggest challenges when doing gluten-free baking are the baked goods turning out a little dense, am I the only one? I used THIS gluten-free baking flour for this recipe and I’m really pleased with how the texture of this cake turned out, springy, soft, and moist. I really couldn’t tell that it is gluten- free by the taste and texture, which In my opinion is a success.

Naturally fruit flavored cakes are so fun to make and are definitely one of my most favorite things to bake in the spring and summer. I hope you love this recipe!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Blackberry Cake

2 Cups Gluten- free All purpose baking flour *Can substitute with regular Unbleached All purpose flour and omit Xanthan Gum if not gluten-free*

1/2 Teaspoon  Xanthan Gum

1 Tablespoon baking powder

1/2 Teaspoon pink Himalayan salt

1 Cup Pure cane sugar

1/2 Cup Coconut Oil

1/4 Cup Unsweetened Applesauce

1 Teaspoon Vanilla extract

10 oz Fresh blackberries

Thick Lemon Glaze

3 Cups Powdered sugar

1 Teaspoon Lemon zest

1 Tablespoon Lemon juice

2-3 Tablespoons Plant- based milk

Directions:

Preheat oven to 350°F

Prepare two 6″ or 8″ round cake pans by lightly greasing with coconut oil and lining bottom with parchment paper.

Pulse blackberries in a food processor or high powered blender until pureed, set aside.

In a large bowl, mix GF baking flour, xanthan gum, baking powder, salt, and sugar together. Then add coconut oil, applesauce, vanilla, and pureed blackberries, stir until combined.

Divide batter between the two prepared cake pans.

Bake at 350°F for 20-25 minutes or until toothpick come out clean when poke into center of the cakes.

Let cakes cool in pans 5-10 minutes after removing from oven, the flip over onto wire cooling racks *gently peel parchment paper off bottom of cakes if it stuck*, let cakes cool completely before spreading on the glaze.

To prepare Thick Lemon Glaze:

Mix all glaze ingredients using whisk or mixer with whisk attachment until smooth. Spread over cooled cake.

Enjoy!