Blackberry Pudding Cake

Blackberry Cake 4

This cake is kind of magical. As it bakes, it develops a golden crust on top and a fruity pudding underneath. It is a mix between a cobbler and a cake with a pudding-like filling…I mean really it is just simply a divinely comforting dessert! Now, you can use ANY fruit you like in this cake. I happened to have some gorgeous blackberries on hand for this cake I photoed, but I have made it with blueberries, raspberries, peaches…whatever you like will most definitely work. You will love how simply this cake comes together and how yummy it is! I personally think this cake goes well with this Coconut Vanilla Ice Cream, but that is for you to decide. I hope you enjoy!

Blackberry Cake 3

Blackberry Cake 2

Blackberry Cake

2 cups blackberries *or any other berry, fresh or frozen

1 1/2 cups gluten-free flour blend

1 1/2 teaspoons baking powder

1 cup organic sugar (or coconut sugar)

1 1/2 cups non-dairy milk, room temperature

4 tablespoons coconut oil, melted

1 teaspoon vanilla

1 tbsp arrowroot starch (or cornstarch)

1 cup boiling water

Preheat oven to 375°F. Place blackberries in the bottom of a parchment lined (or greased) 9-inch cake pan. Combine flour, baking powder, and half the sugar in a mixing bowl. Add milk, melted coconut oil and vanilla. Using an electric mixer, beat until smooth. Spread batter over blackberries. Combine remaining sugar and arrowroot. Sprinkle over batter. Pour boiling water over mixture. Bake 35-40 minutes or until tester comes out clean when inserted into center.

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