Almond Blackberry Cake {gluten-free}

A delicate, gluten-free almond cake dotted with fresh blackberries, sliced almonds, and a hint of cinnamon.

It’s finally feeling like fall here in Northern California.

Even though the sun in still shining –leaves are falling, the wind is blowing, and the very hot days are finally behind us.

This time of year really makes me want to be all cozy and snuggle by the fire.

And with that comes all the delicious comforting food and warm drinks we love.

This Almond Blackberry Cake is more of a transitional dish – as you can make it in the summer and into the early fall.

For a nice, warming flavor to celebrate the changing seasons, I added a bit of ground cinnamon. This really took that cake to a whole new level.

I also made this treat a little bit healthier by not using white, processed flour. So, whether you have a gluten sensitivity or not, you’re going to love this cake!

It’s true — this Almond Blackberry Cake is light and satisfying.

It’s made with a combination of almond flour and coconut flour. I think the two of these make a wonderfully delightful, soft texture.

As well, the addition of sweet, fresh blackberries, crisp sliced almonds, and warm ground cinnamon give the cake extra layers of textures and flavors.

This cake literally melts in your mouth and it’s so good with a warm cup of coffee or tea.

Almond Blackberry Cake

Servings: 10
Difficulty: easy
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By: Sheila | Sweet Baked Life

Ingredients

Cake:

1-1/4 cups almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
1/2 cup unsweetened vanilla almond milk
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
4 large eggs
2 cups fresh blackberries

Topping

2 tablespoons unsalted butter, melted
2/3 cup almond flour
1/3 cup sliced almonds
1 tablespoon granulated sugar
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon fresh lemon juice

Instructions:

Heat oven to 350 degrees. Prepare an 8-inch springform pan with non-stick cooking spray and set aside.
Into a small bowl add the ingredients for the topping and stir with a fork until the mixture resembles small, course crumbs and set aside.
Add all ingredients for the cake, except the blackberries, into a large bowl. Stir until combined. Pour the cake batter into the prepared pan. Then place the blackberries on the top. Bake for 15 minutes, then remove cake and sprinkle topping in a even layer over the top of the cake. Continue baking for 45-50 minutes, until the topping is a light golden brown and the cake is firm to the touch.
Cool the cake on a wire rack. When cool, remove the pan. Before serving, add additional blackberries and sliced almonds for garnish.