Since January I have been ploughing my way through recipes and gradually teaching myself how to cook or rather bake. I was a total novice and I am having so much fun finding healthier recipes, especially sugar-free or gluten-free. This cake has a bit of both. I don’t like to use refined sugar but love honey so this was a perfect addition to my baking folder and it had the added bonus of being so easy and quick to make. My first cake that took hardly any time at all.
As it is blackberry picking season in the UK I picked some gorgeous juicy fresh blackberries this week and they were super sweet. I added some to my breakfast muesli and the rest have gone into this yummy cake.
Take your children (or your inner child) blackberry picking this week (if you are in the UK they are probably ripe in your area right now). It is so much fun (wear long trousers and shoes – I was nettled and spiked a lot – and if your children have gardening gloves they may prefer to wear them).
Cheesy photo incoming – I apologise in advance I was very excited. I felt like a child again.
I hunted online for a recipe, as I was not sure if I wanted blackberry crumble or something else and the crumble did not feel right so this cake recipe I borrowed from WildHealthFood and I am thankful they shared as it turned out so well.
I made a few changes due to what I had in my cupboard and fridge but it is one of those recipes you can amend easily.
2 Cups of gluten-free baking mix (or ordinary wholemeal, spelt etc if you are not bothered about going gluten-free, I used Doves Farm Gluten-Free Bread mix as I had it in my cupboard).
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 cup of honey
1/2 cup of coconut sugar (or you can use ordinary sugar or rapadura).
100g soft butter (or olive oil spread if you want dairy free)
1 teaspoon of vanilla extract
1/2 cup of yoghurt or rice milk (I actually did not have enough yoghurt so I used part yoghurt and part double cream – yum!).
1 cup of frozen blackberries – you may want more I added more to cover the entire cake so it was lovely a full (or fresh like I used)
|Some of the ingredients – flour, blackberries, cream/yoghurt, coconut sugar and honey
Set your oven to 180 degrees C /360 F (if you have a fan oven you may want to decrease the temperature slightly).
Blend or beat (by hand or machine) the honey, sugar and butter until smooth. Mix in the eggs one at a time until light and fluffy. Add the vanilla.
Gently fold in the flour, baking powder, baking soda and yoghurt.
It should look something like this:
Pour the mixture into a greased cake tin (25-30cm round – mine was actually 20 cm and worked out fine).
Once poured in and smoothed out you can then sprinkle the juicy blackberries on top of the mix. I used a little extra so it was jam-packed with them.
Pop the cake tin in the oven for around 35-45 minutes – until firm (I actually left mine in an hour as it took longer – my oven is funny sometimes).
Once cool enough, remove from cake tin and allow cool fully. Once cool slice, pour lovely cream or other sauces on top and enjoy. I cut my cake in half and froze to enjoy at a another time.
And this went down a treat and even Michael liked it (grin!).
As I used gluten-free flour it turned out light and fluffy, not heavy on the stomach, a lovely after dinner treat.
Serve with cream it is heaven! Or custard whatever is your preference.
I imagine a fruit sauce my be nice too.
I love cream!
And please leave feedback on how it turned out for you and any additions or changes you made as I love to play.