Blackberry Olive Oil Cake with Lemon and Nutmeg
Servings: 8 people
Equipment
- 1 8 inch Cake Pan OR 9 inch Cake Pan
Ingredients
- 2 cups gluten-free all-purpose flour blend (Cup4Cup or Bob's Red Mill 1:1 recommended)
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp ground nutmeg
- 1/2 cup extra-virgin olive oil
- 1 1/3 cups unsweetened almond milk
- 1 tbsp vanilla extract
- 3 lg eggs
- 1 cup light brown sugar
- 1 lemon zested and juiced
- 2 cups blackberries
Instructions
- Prep the pan: Line an 8-inch cake pan (at least 2 inches deep) with nonstick baking spray and line the bottom with parchment paper. Set aside.
- Whisk the wet ingredients: In a large bowl, whisk the eggs with the brown sugar. Add the almond milk, olive oil, vanilla extract, and the lemon zest and juice. Whisk to combine.
- Add the dry ingredients: Add the gluten-free flour, kosher salt, baking soda, baking powder, and nutmeg to the wet mixture. Whisk just until there are no more traces of flour.
- Fold in the blackberries: Gently fold in the blackberries, reserving a small handful to scatter on top of the cake before baking.
- Bake: Pour the batter into the prepared pan and top with the reserved blackberries. Bake until the top is golden and a cake tester comes out just clean.
- Cool and unmold: Let the cake sit in the pan for 30 minutes, then run a knife around the perimeter and turn it out onto a cooling rack to cool completely.
- Serve and Enjoy!
Nutrition
Serving: 8g | Calories: 356kcal | Carbohydrates: 54g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 462mg | Potassium: 118mg | Fiber: 6g | Sugar: 30g | Vitamin A: 82IU | Vitamin C: 15mg | Calcium: 130mg | Iron: 2mg
