blackberry lemon cake
Blackberry lemon cake is a dairy free dessert. For $1.36 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 502 calories, 8g of protein, and 30g of fat. This recipe serves 4. Plenty of people made this recipe, and 1591 would say it hit the spot. Head to the store and pick up almond milk, juice of lemon, white flour, and a few other things to make it today. It is brought to you by Love & Lemons. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a solid spoonacular score of 50%. Blackberry-Lemon Pudding Cake, Blackberry Lemon Coffee Cake, and Lemon Glazed Blackberry Cake are very similar to this recipe.
Servings: 4
Ingredients:
1 cup almond milk
1 teaspoon baking powder
1 teaspoon baking soda
1 cup blackberries
1/2 cup coconut oil, melted
juice and zest of 1 lemon (equalling 1/4 cup juice)
1 teaspoon lemon oil
pinch of salt
1 cup spelt flour
1 teaspoon sugar
1 teaspoon vanilla
1 cup white flour
Equipment:
cake form
whisk
bowl
oven
baking pan
toothpicks
Cooking instruction summary:
Preheat oven to 350 and grease a 6" round cake pan or equivalent.In a medium bowl, sift together all dry ingredients except for the sugar.In another bowl, whisk together the almond milk, sugar, coconut oil, lemon juice, lemon zest, lemon oil and vanilla. Gradually add in your dry ingredients, whisking together each addition.Pour the batter into your baking pan and bake for 25-30 minutes or until a toothpick comes out nearly clean.While the cake cools, mix together the blackberries, sugar, and a pinch of salt. Using your hands or a fork, gently mash some of the berries. Set aside.Once the cake is cool, frost & top with the blackberries.
Step by step:
1. Preheat oven to 350 and grease a 6" round cake pan or equivalent.In a medium bowl, sift together all dry ingredients except for the sugar.In another bowl, whisk together the almond milk, sugar, coconut oil, lemon juice, lemon zest, lemon oil and vanilla. Gradually add in your dry ingredients, whisking together each addition.
2. Pour the batter into your baking pan and bake for 25-30 minutes or until a toothpick comes out nearly clean.While the cake cools, mix together the blackberries, sugar, and a pinch of salt. Using your hands or a fork, gently mash some of the berries. Set aside.Once the cake is cool, frost & top with the blackberries.
Nutrition Information:
covered percent of daily need
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