Gluten Free Blackberry Cake

**This ingredient is available at Honey’s Farm Store, open Saturdays & Sundays, 10am-4pm

Recipe Adapted from The Roasted Root by Rebecca Feldman, Honey’s Holistic Chef

Ingredients:

  • 3 large eggs** OR 3 flax eggs (3 Tablespoons ground flaxseed + 6 Tablespoons water)

  • ¼ cup coconut oil**, softened

  • ½ cup honey**

  • 1 ½ teaspoons pure almond extract

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon apple cider vinegar OR lemon juice

  • 2 ½ cups almond meal/flour

  • ½ teaspoon ground cinnamon (optional)

  • ½ teaspoon baking soda

  • ½ teaspoon sea salt

  • 1 pint fresh blackberries**

Directions:

  1. Preheat the oven to 350ºF and line a 9-inch springform pan with parchment paper.

  2. Add all of the ingredients except the blackberries to a high-powered blender. Blend just until combined. Note: the batter will be very thick.

  3. Pour the cake batter into the prepared pan and smooth into an even layer. Arrange the blackberries on top, pushing them gently into the batter.

  4. Bake on the center rack of the preheated oven for 20-30 minutes or until the cake is golden-brown. Turn off the oven and keep the cake in the hot oven for another 10-15 minutes (until the center of the cake feels firm when gently poked) before removing.

  5. Allow the cake to cool for 30 minutes before releasing it from its mold. Serve with fresh blackberries and a drizzle of honey if desired.