Natural Food Sweet

Blackberry cakes

Written by Veronica Lavenia

Fresh, ripe and seasonal blueberries make simple but fragrant cakes special, ideal for a healthy and delicious break. Cashew flour and date syrup are two of the key ingredients of this sustainable and vegan proposal.

Blackberry cakes: Ingredients

Makes 6-8

200 g  wholemeal (whole-wheat) kamut or farro flour, sifted

100 g cashew flour

2 tsp organic baking powder

4 tbsp whole date nectar juice

 pinch of sea salt

1 tsp ground cinnamon

100 ml rice or soy yoghurt, sugar-free

50 ml mild Extra virgin olive oil

100 ml warm water

 100 g fresh blackberries, washed

The juice of 1 lemon

©Veronica Lavenia- The Wolf Post

Blackberry cakes: Method

  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. Lightly grease eight muffin holes. Combine the flour sifted with the baking powder, the date nectar, salt, cinnamon and yoghurt in a bowl.
  3. Add the olive oil and water, stirring constantly until the mixture is smooth. Mash the blackberries with the tines of a fork and drizzle with the lemon juice.
  4. Add 1 teaspoon mashed blackberries into each muffin hole.
  5. Pour the dough into the molds. Bake for 30 minutes, or until lightly golden and a skewer inserted into the centre comes out clean.
  6. Leave to cool in the tin for 5 minutes, before turning out onto a wire rack to cool completely.

Don’t miss:

Gluten free blackberry cakes

Gluten free berries cake


About the author

Veronica Lavenia

PhD (former University academic).
Italian based writer and magazine contributor.
Authors of six books (five cookbooks), some of her works have appeared in the most popular International food magazine, as "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea"; "Gluten free Heaven";" TML", among others.
Food Connoisseur.
EVOO Communicator.
Founder of #evoostories and #storiedievo at @veronicalavenia_
Founder of the EVOO Column at "The Wolf Post".
Translator at "The Wolf Post".