This Blackberry Honey Almond Cake is the epitome of late summer indulgence—naturally gluten-free and made with wholesome, pantry-friendly ingredients. The almond flour gives it a tender, delicate crumb while the combination of honey, olive oil, and lemon creates a moist, fragrant base that feels both indulgent and nourishing. Dotted with fresh blackberries, every bite offers a burst of tart-sweet juiciness balanced by the subtle warmth of vanilla and citrus.
It’s the kind of cake that feels equally at home on a rustic brunch table or served with a dollop of maple-sweetened yogurt for an effortless dessert. With its simple one-bowl mixing method, it’s a recipe you’ll find yourself returning to again and again—just as suitable for spontaneous baking whims as it is for planned gatherings. Switch up the fruit based on what’s in season—figs, plums, or even thinly sliced pears make excellent variations.
Full recipe:
Ingredients:
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2 1/2 cups (250g) almond flour
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1 ½ tsp baking powder
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½ tsp salt
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2 large eggs
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½ cup (120 ml) extra-virgin olive oil
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½ cup (120 ml) honey
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½ tsp vanilla extract
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Zest of 1 lemon
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¼ cup (60 ml) fresh lemon juice
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1 cup (6 oz.) fresh blackberries, halved if large
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Coconut flour or powdered sugar (for dusting)
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Natural yogurt or coconut yogurt sweetened with maple syrup (for serving)
Directions:
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Preheat oven to 350°F (180°C). Line the bottom of a 7–8 inch (18–20 cm) springform pan or pie dish with parchment paper and lightly grease the paper and sides.
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In a large mixing bowl, combine almond flour, baking powder, and salt.
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In another bowl, whisk together the eggs, olive oil, honey, vanilla extract, lemon zest, and lemon juice until smooth.
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Pour the wet ingredients into the dry ingredients and stir gently until combined.
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Fold in the blackberries carefully to avoid breaking them.
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Transfer the batter to the prepared pan and spread evenly.
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Bake for 40–55 minutes, or until golden on top and a skewer inserted into the center comes out clean. Cover with foil halfway through if browning too quickly.
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Cool the cake in the pan on a wire rack for 30 minutes.
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Carefully remove the cake from the pan. Let cool completely on the wire rack.
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Dust with coconut flour or powdered sugar and serve with maple-sweetened yogurt.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: ~285 kcal per serving | Servings: 8
A Naturally Gluten-Free Masterpiece
What makes this cake truly remarkable—aside from its vibrant seasonal flavor—is that it is naturally gluten-free. Almond flour takes the place of traditional wheat-based flour, creating a tender, moist crumb without sacrificing structure or flavor. This makes the cake ideal not only for those with gluten sensitivities but for anyone looking to enjoy a lighter, whole food-based dessert. The use of almond flour not only improves the nutritional profile of the cake, adding protein and healthy fats, but also contributes a richness and nuttiness that elevates the entire flavor experience.
Celebrating Simplicity with Whole Ingredients
At its core, this cake champions simplicity. It uses a minimal ingredient list—most of which are pantry staples or easily found in any grocery store—and the method is a straightforward “dump and stir” technique. That means no creaming of butter and sugar, no separating egg whites, no complicated layering or frosting—just honest ingredients mixed in a bowl and baked to perfection. This ease of preparation makes it ideal for home bakers at all skill levels, from beginners to seasoned experts looking for a wholesome go-to recipe.
The cake also invites customization. While blackberries are the featured fruit, the recipe is flexible. You can easily swap them out for other fruits like sliced plums, figs, or pears depending on the season or what’s available in your fridge. This adaptability ensures the cake remains a timeless favorite that can be reinvented again and again without losing its integrity.
Flavor Profile: Balanced, Bright, and Bold
One of the most captivating aspects of this cake is its flavor balance. The blackberries add a burst of tartness and juiciness in every bite, playing beautifully against the smooth sweetness of honey. The honey doesn’t just sweeten—it adds complexity with its floral undertones, something refined sugars can’t replicate. Olive oil brings a velvety richness that enhances the almond flour’s nutty depth while keeping the crumb soft and moist. And the lemon—both zest and juice—lifts the entire flavor palette, adding freshness and a mild zing that cuts through the richness.
There’s also vanilla extract in the batter, a subtle addition that rounds out the flavors with its warmth and familiar comfort. These layers work together in harmony, allowing each ingredient to shine without overpowering the others.
Texture: Moist, Tender, and Irresistible
Texture is often the downfall of gluten-free cakes, but this recipe succeeds in delivering a perfect crumb. The almond flour ensures the cake is moist and dense, but never heavy. It’s tender and soft, with a slightly crumbly edge that melts in the mouth. The blackberries burst during baking, adding little pockets of jammy goodness throughout the cake. This results in a satisfying contrast between the delicate base and the fruity surprises in every slice.
Because of its composition, the cake actually improves with time. Leftovers (if you have any!) are even more flavorful the next day after the ingredients have had time to meld. It stores well and remains moist for several days, making it an excellent make-ahead option for gatherings or busy weekdays.
Serving Suggestions and Enhancements
This cake is beautifully simple on its own, but the suggested serving style takes it up a notch. Katie recommends serving the slices with natural plain yogurt (or coconut yogurt) that’s lightly sweetened with maple syrup. The creaminess of the yogurt balances the sweet and tart notes in the cake, while the maple syrup adds another layer of earthy sweetness. This pairing is particularly welcome if you’re enjoying the cake for brunch or as an afternoon snack.
For presentation, a light dusting of coconut flour or powdered sugar adds an elegant finish. It gives the cake a refined look without detracting from its rustic charm. The golden top, the flecks of lemon zest, and the bursts of blackberry all make this cake visually appealing, perfect for a cozy get-together or even as a centerpiece on a dessert table.
Kitchen Tips and Tricks
Here are a few tips that can help ensure your Blackberry Honey Almond Cake comes out perfectly every time:
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Choose ripe but firm blackberries so they hold their shape while baking. If they’re too soft, they may break down too much and overly moisten the cake.
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Don’t overmix the batter once the wet and dry ingredients are combined. Overmixing can deflate the batter and affect the final texture.
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If you notice the cake browning too quickly on top while baking, tent it with foil halfway through to prevent over-browning.
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Use a springform pan if you have one—it makes unmolding the cake much easier and ensures a cleaner presentation.
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Make sure to let the cake cool in the pan for 30 minutes before attempting to remove it. It will continue to set during this time, making it more stable to handle.
The Seasonal Story Behind the Cake
This cake feels like a farewell letter to summer and a welcome to fall. It embodies the quiet shift in seasons—when sun-ripened fruit is still available, but cooler breezes start to roll in. Katie’s story reflects this seasonal transition beautifully. She was inspired to bake it during a cool spell in Madrid, using the last of summer’s blackberries and combining them with the warmth of honey and lemon. This narrative gives the cake a personal, almost poetic dimension that resonates with home cooks who find joy in cooking with the rhythms of nature.
A Recipe to Share and Make Your Own
One of the greatest gifts of this cake is its shareability. It’s the kind of recipe you make on a lazy weekend morning, slice up for friends, or bring to a potluck. It’s not flashy or over-the-top, but it’s memorable—the kind of dessert people take a bite of and immediately ask for the recipe. And because it’s so adaptable, you can tweak it to your heart’s content. Add a handful of chopped nuts, switch out the fruit, drizzle with a citrus glaze, or keep it as-is in all its golden simplicity.
It also serves as a gateway recipe for those wanting to experiment more with gluten-free or alternative baking. No gums or starches are needed here. Just a wholesome blend of ingredients that happen to come together into something that feels both indulgent and good for you.
Conclusion: A Cake That Nourishes Body and Soul
In a world full of complicated recipes and overly processed ingredients, the Blackberry Honey Almond Cake is a breath of fresh air. It’s uncomplicated yet sophisticated, humble yet elegant. It invites you to bake with intention, to appreciate the flavors of the season, and to nourish both your body and your soul. Whether you serve it at brunch with yogurt, enjoy it quietly with tea, or offer it as a gift to loved ones, this cake becomes more than just a dessert—it becomes a story, a memory, a moment of connection.
And that, perhaps, is what makes it so special. Not just the blackberries or the honey or the almond flour—but the thoughtfulness behind it all.