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–+ servings
Blackberry Lemon Cake
Amy

Blackberry Lemon Cake

This Blackberry Lemon Cake is a delightful harmony of tangy and sweet, perfect for any occasion. The moist, tender crumb is infused with zesty lemon, while juicy blackberries burst with flavor in every bite.
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Servings: 5
Ingredients Method

Ingredients
  

  • 1 cup white flour
  • 1 cup spelt flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup almond milk
  • ¾ cup sugar
  • ½ cup coconut oil, melted
  • juice and zest of one lemon (equalling ¼ cup juice)
  • 1 teaspoon lemon oil
  • 1 teaspoon vanilla
blackberry topping
  • 1 cup blackberries
  • 1 teaspoon sugar
  • pinch of salt
coconut cream frosting
  • this recipe plus a few drops of lemon oil

Method
 

  1. Preheat oven to 350 and grease a 6" round cake pan or equivalent.
  2. In a medium bowl, sift together all dry ingredients except for the sugar.
  3. In another bowl, whisk together the almond milk, sugar, coconut oil, lemon juice, lemon zest, lemon oil and vanilla.
  4. Gradually add in your dry ingredients, whisking together each addition.
  5. Pour the batter into your baking pan and bake for 25-30 minutes or until a toothpick comes out nearly clean.
  6. While the cake cools, mix together the blackberries, sugar, and a pinch of salt.
  7. Using your hands or a fork, gently mash some of the berries. Set aside.
  8. Once the cake is cool, frost & top with the blackberries.
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