One Bowl Blackberry Almond Cake

The blackberry and almond flavor in this cake is so good, you’ll want to eat it by the spoonful. It’s a perfect dessert for celebrating your birthday with friends or hosting an autumnal get-together.

The “blackberry almond flour cake” is a light and fluffy blackberry cake that is gluten-free and vegan. The recipe uses almond flour, coconut oil, blackberries, vanilla extract, agave nectar, baking powder, salt, and vinegar.

You’ll adore this blackberry almond cake, which is made in just one dish (and you’ll enjoy cleaning up even more). The delicate, moist texture of this summer cake is brimming with fresh blackberries.

Blackberry Almond Cake in One Bowl

Today I’m going to share one of my favorite types of recipes. A one-bowl cake that’s very easy to make. A delicate, fragile almond cake is studded with real blackberries in this blackberry almond cake. It’s as moist as a can be, and it’s simple to create with just a few ingredients. This rustic cake is perfect for breakfast, afternoon tea, or as a special treat after a spring or summer dinner party.

You’ll like it as well.

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blackberry almond cake ingredients

You’ll need eggs, sugar, oil, leavener, and other ingredients, as with most baked cakes. In fact, you probably already have most of these components on hand, calling out to you, “hello.” I know you don’t think much of me since I’m only an egg, but I can turn into the most delectable cake you’ve ever had.”

Pay attention to what they’re saying and what I’m saying–you need this cake! Only 9 ingredients and one dish are required! Here’s what you’ll need:

  • Sugar Granules
  • Eggs
  • Oil from Vegetables
  • Extract of Vanilla
  • Extract of Almonds
  • Flour for All Purposes
  • Flour from Almonds
  • Baking soda and powder
  • Salt
  • Blackberries

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What is the best way to keep this one-bowl cake?

This is a trick question since I’m virtually certain you won’t have any leftover blackberry almond cake. It’s one of those cakes where you start with a little slice and keep coming back for more until it’s entirely gone. However, if you have any leftovers, you may keep them for up to 5 days in an airtight container, plastic bag, covered plate, or under a cake dome!

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It also freezes nicely, as a bonus! Allow the cake to cool fully before putting it in a freezer-safe plastic bag. Simply refrigerate the cake overnight to thaw it. Freeze for up to two months in advance!

Good luck with your baking!

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Print

You’ll adore this blackberry almond cake, which is made in just one dish (and you’ll enjoy cleaning up even more). The delicate, moist texture of this summer cake is brimming with fresh blackberries.

  • Sofi is the author of this piece.
  • Time to prepare: 5 minutes
  • Time to prepare: 40 minutes
  • 45 minutes in total
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to prepare: 5 minutes
  • Time to prepare: 40 minutes
  • 45 minutes in total
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to prepare: 5 minutes
  • Time to prepare: 40 minutes
  • 45 minutes in total
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

  • 1 cup sugar (granulated)
  • 2 big room-temperature eggs
  • 3/4 cup oil with no taste (I used canola)
  • vanilla extract (two tablespoons)
  • 1 teaspoon extract (almond)
  • 2 Tablespoons all-purpose flour + 1 cup all-purpose flour
  • 12 CUP ALMONDFILLER
  • 1 teaspoon powdered baking soda
  • a quarter teaspoon of salt
  • blackberries, 1 1/2 cup

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line an 8 or 9-inch round baking pan with parchment paper. Remove from the equation.
  2. 1 minute on medium speed with a stand mixer, whisk the sugar and eggs together until light yellow. You may also do this by hand with a whisk if you don’t have a stand mixer.
  3. Slowly stream in the oil to emulsify while keeping the mixer running at a medium low speed. Make sure you move gently so the batter doesn’t split! Combine the vanilla and almond extracts in a mixing bowl. Mix thoroughly.
  4. Stir in the dry ingredients (all-purpose flour, almond flour, baking powder, and salt) until smooth. Don’t overmix the ingredients. Finally, carefully fold in the blackberries.
  5. Bake for 40-55 minutes, or until the cake is a light golden brown and a knife inserted into the center comes out largely clean. Enjoy with a dusting of powdered sugar!

Blackberry cake, summer cake, and almond cake are some of the words that come to mind when thinking of this cake.

Watch This Video-

This is a blackberry cake that has been made with almond extract. It is a very moist and delicious cake, perfect for any occasion.

Related Tags

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