Gluten free blackberry cakes are an ode to Summer.
It is not true summer without blackberries. Although in Sicily they are not as popular as they are not cultivated, given the unfavorable climate, I try to consume them and enjoy their goodness as soon as possible. Wild blackberries are the most recommended but also those grown, especially if organic, give as much sweetness and benefits. In Italy, the best blackberries are grown in Trentino (northern Italy) and it is precisely with these special delicacies that I love preparing my desserts, especially cakes.
These totally vegan and gluten-free cakes have all the flavor of almonds milk and almond flour, which makes them soft and fragrant for some days. Blackberry gives a touch of flavor and freshness to these cakes perfect for breakfast, tea time or ice cream. You can replace coconut sugar with dates syrup or apple juice for an even more natural flavor. Almond flour and milk can be replace with hazelnut milk and flour or coconut flour and milk.
I made these cake without eggs replacer because in small portions, the cakes remain well compact even without it but, if you prefer, you can add one mashed banana as egg replacer.
Gluten free blackberry cakes: Ingredients
200 g (7 oz) almonds flour
50 g (2 oz) brown rice flour, sifted
1 tsp organic baking powder
80 g (3 oz) raw coconut sugar
Pinch of sea salt
50 ml (2 fl oz) mild extra virgin olive oil
50 ml (2 fl oz) almond milk, unsweetened
200 g (7 oz) fresh blackberry
Gluten free blackberry cakes: Ingredients: Method
- Preheat tthe oven to 180° (350°F/Gas 4).
- In a bowl, mix the flour, baking powder, sugar and salt.
- Add the olive oil, milk and almond milk and knead the mixture until it becomes homogeneous.
- Pour the dough into the muffin pan, add some blackberries to each and cook for 20 minutes.