Discover the Joy of a Perfectly Moist Gluten-Free Blackberry Cake
Embracing a gluten-free lifestyle certainly doesn’t mean missing out on the pleasure of a truly delicious, moist cake. This Gluten-Free Blackberry Yoghurt Cake is a wonderful example, bursting with fresh berry flavor and a beautifully tender crumb. It’s an ideal treat for any gathering, a delightful afternoon pick-me-up, or when you simply want to bake something special. If you enjoy baking with berries, our Gluten-Free Lemon Blueberry Muffins are another fantastic option for a fruity gluten-free bake.
This gluten free blackberry cake is thoughtfully crafted with a quality gluten-free flour blend and the richness of Greek yoghurt, which ensures a moist texture that everyone will love. The fresh blackberries scattered throughout provide vibrant pops of color and taste, making it a wonderful way to celebrate seasonal produce. Creating impressive gluten-free desserts doesn’t have to be complicated; for more inspiration, why not try our much-loved Gluten-Free Carrot Cake with Cream Cheese Frosting, or the comforting simplicity of our classic Gluten-Free Banana Bread?
The magic of this gluten free blackberry cake lies in its straightforward preparation and wholesome ingredients. Greek yoghurt is a key component, contributing not only to the cake’s delightful moisture but also adding a subtle, pleasant tang that perfectly complements the sweetness of the blackberries and the hint of lemon zest. Finished with an easy-to-make yoghurt glaze, this cake is a beautiful testament to how rewarding gluten-free baking can be. It’s a simple yet elegant dessert that proves you can achieve incredible flavor and texture without any gluten.
Why This Gluten-Free Blackberry Cake Works
Creating a moist, tender, and flavorful cake without gluten can sometimes feel like magic, but this gluten free blackberry cake recipe is designed for delicious success! It masterfully combines ingredients to deliver a cake that stands out for its wonderful texture and vibrant taste, proving that gluten-free baking can be utterly delightful.
The foundation of this recipe relies on a plain gluten-free flour blend. Unlike single gluten-free flours, a good blend typically incorporates a mix of starches (like rice or tapioca) and flours (like sorghum or almond) to mimic the structure and absorption properties of wheat flour. While different blends perform uniquely, using a reliable one provides a base that gives the cake structure without the toughness gluten can impart if mixed incorrectly.
What truly makes this gluten free blackberry cake shine is the generous amount of moisture contributed by the wet ingredients. The star player is the plain Greek yoghurt. Yoghurt adds significant moisture and richness, resulting in a tender crumb that doesn’t dry out easily. The acidity in the yoghurt also interacts with the baking powder, helping to create a beautiful lift and a lighter texture. Paired with melted butter and four eggs, these ingredients provide the necessary fat and binding structure that gluten-free flours often miss on their own, ensuring the cake is soft, moist, and holds together beautifully.
The addition of lemon zest and vanilla extract infuses the cake with bright, aromatic notes that perfectly complement the star ingredient: fresh blackberries. As the cake bakes, the blackberries soften, releasing bursts of juicy, slightly tart flavor that contrast wonderfully with the sweet, rich cake. Their natural moisture also helps keep the cake tender.
Finally, the simple yoghurt glaze adds an extra layer of moisture and tangy sweetness, elevating both the flavor and presentation of this lovely gluten free blackberry cake. This recipe demonstrates how accessible and rewarding gluten-free baking can be when you use the right ingredients to create moisture, structure, and incredible flavor.
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How to Make Your Gluten-Free Blackberry Yoghurt Cake
Get ready to bake a moist and delicious gluten-free treat packed with fresh berry flavor!
Get Started: Prep the Oven and Pan
- Preheat your oven to 180°C (350°F). If using a fan-forced or convection oven, reduce the temperature by 20°C (35°F).
- Generously brush a 23 cm (9-inch Bundt tin) with extra melted unsalted butter to prevent sticking.
Prepare the Cake Batter
- Into a large mixing bowl, sift the plain gluten-free flour. Add the caster sugar and baking powder, whisking everything together until well combined.
- Pour in the plain Greek yoghurt, the measured melted and cooled unsalted butter, crack in the eggs, add the zest of one lemon, and stir in the vanilla extract. Whisk the wet ingredients into the dry ingredients just until a smooth batter forms.
- Gently fold the fresh blackberries into the batter using a spoon or spatula.
- Carefully pour the completed cake mixture into the prepared and greased Bundt tin.
Baking and Cooling Instructions
- Place the tin in the preheated oven and bake for approximately 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Allow the cake to stand and cool in the tin for 10 to 15 minutes after removing it from the oven.
- After the standing time, carefully invert the tin to turn the cake out onto a wire rack. Let the cake cool completely before adding the glaze.
Whip Up the Yoghurt Glaze
- To make the yoghurt glaze, place the sifted pure icing sugar, plain Greek yoghurt, and the blackberry juice into a bowl.
- Use a whisk to combine the ingredients until smooth. If you prefer a thicker glaze, add more icing sugar, one spoonful at a time, whisking after each addition until the desired consistency is reached.
- As soon as the cake is completely cool, immediately pour the prepared glaze evenly over it before the glaze starts to set.
Quick Tip: Making Blackberry Juice for Glaze
To create the blackberry juice needed for the glaze, simmer a small handful of blackberries with about 1 teaspoon of water in a small saucepan over low heat. Cook until the berries begin to break down and release their juice. Press the softened berries and juice through a fine mesh sieve with the back of a spoon to extract the liquid.
Tips for Perfect Gluten Free Blackberry Cake
Baking gluten-free doesn’t have to be tricky! Follow these expert tips to ensure your gluten-free blackberry yoghurt cake turns out beautifully moist and delicious every time.
- Measure Your Flour Carefully: Gluten-free flour blends can vary significantly. Use the spoon-and-level method (gently spoon flour into your measuring cup and level off) or, even better, use a kitchen scale for precise measurements. This helps prevent your cake from being too dry or dense.
- Don’t Overmix: Once you add the wet ingredients to the dry, mix just until combined. Overmixing gluten-free batter can incorporate too much air initially and lead to a crumbly texture after baking.
- Handle Berries Gently: Blackberries are delicate! Fold them into the batter carefully towards the end to avoid crushing them and potentially bleeding too much colour into your cake.
- Grease and Flour Your Bundt Tin Well: Bundt tins can be notorious for cakes sticking. Use softened butter (not melted) to generously coat every crevice, then dust with gluten-free flour or a gluten-free baking spray containing flour. This is crucial for an easy release.
- Allow Proper Cooling Time: Resist the urge to turn the cake out too soon. Letting it sit in the tin for the recommended 10-15 minutes allows it to firm up slightly before cooling completely on a wire rack.
A common mistake to avoid is substituting gluten-free flour blends inconsistently between bakes, as different brands perform differently.
Ingredients
- 290 g plain gluten-free flour
- 330 g caster sugar
- 1 tbsp baking powder
- 390 g plain Greek yoghurt
- 185 g unsalted butter, melted and cooled, plus extra for brushing
- 4 eggs
- Zest of 1 lemon
- 2 tsp vanilla extract
- 250 g fresh blackberries
Yoghurt glaze
- 200 g pure icing sugar, sifted
- 2 tbsp plain Greek yoghurt
- 1 tsp blackberry juice
Nutritional Breakdown
Indulge in this gluten free blackberry cake, a delicious option for those following a gluten-free lifestyle. By using plain gluten-free flour instead of traditional wheat flour, this recipe is suitable for individuals with coeliac disease or gluten sensitivity. While exact nutritional values can vary based on specific ingredients used, here’s a general overview of the benefits this cake offers:
- Naturally Gluten-Free Base: The foundation of this cake uses a gluten-free flour blend, making it accessible and enjoyable for everyone.
- Source of Protein & Calcium: Plain Greek yoghurt adds moisture and richness while contributing protein and calcium. Eggs also provide essential protein and nutrients.
- Antioxidant Boost: Fresh blackberries are packed with antioxidants, vitamins (like Vitamin C and K), and fiber, adding not just flavour but also valuable nutrients to your slice of gluten free blackberry cake.
- Vitamins from Lemon: The zest of lemon provides a bright flavour and a hint of Vitamin C.
- Energy Source: Carbohydrates from the caster sugar and gluten-free flour provide energy. Remember that cakes are typically a treat and should be enjoyed as part of a balanced diet.
Tips and Variations
Making a delicious gluten free blackberry cake is simple with these tips and potential variations:
- Flour Matters: The performance of plain gluten-free flour blends can vary. Some are formulated with binders like xanthan gum, while others may require you to add it separately. If your blend doesn’t contain a binder, consider adding 1/2 to 1 teaspoon of xanthan gum to the dry ingredients for better structure.
- Making Blackberry Juice: To get the 1 tsp of blackberry juice needed for the glaze, gently heat a small handful of fresh blackberries with a splash of water in a small saucepan until they soften. Press the softened berries through a fine mesh sieve using the back of a spoon to extract the juice.
- Dairy-Free Option: For a dairy-free version, substitute the plain Greek yoghurt with a plain, unsweetened dairy-free yoghurt alternative (like coconut or almond milk yoghurt) and use plant-based butter.
- Egg Substitutes: If you need an egg-free cake, try using a commercial egg replacer, flax eggs (1 tbsp flax meal + 3 tbsp water per egg, let sit for 5 mins), or applesauce (1/4 cup per egg). Note that substitutions may slightly alter the texture.
- Fruit Variations: Don’t have blackberries? This recipe works well with other berries like raspberries or blueberries, or a mix!
- Baking Vessels: This recipe is designed for a 23 cm Bundt tin, which helps ensure even cooking for this moist batter. Ensure you grease and flour the tin thoroughly using extra melted unsalted butter and some gluten-free flour (or a gluten-free baking spray) to prevent sticking.
- Checking for Doneness: Use a cake testing skewer inserted into the deepest part of the cake to check if it’s baked through. It should come out clean or with just a few moist crumbs attached.
- Cooling: Allow the cake to cool in the Bundt tin for the recommended time before inverting it onto a wire rack to cool completely. This helps prevent it from breaking.
- Glaze Consistency: The pure icing sugar glaze sets quickly. Prepare it just before you are ready to pour it over the fully cooled cake. If you prefer a thicker glaze, gradually whisk in a little extra icing sugar; for a thinner glaze, add a tiny splash more yoghurt or juice. Use a whisk to combine everything smoothly in a large mixing bowl (or medium bowl for the glaze).
Essential Equipment for This Recipe
To prepare this delicious recipe, you’ll need the following kitchen tools:
- Mixing Bowls – A set of mixing bowls in various sizes is crucial for prepping and combining ingredients.
Find Mixing Bowls on Amazon - Measuring Cups and Spoons – Accuracy is key in baking! A good set ensures precise measurements.
Find Measuring Cups and Spoons on Amazon - Baking Sheets – Essential for baking cookies, roasting vegetables, and more.
Find Baking Sheets on Amazon - Whisks – Perfect for beating eggs, cream, or light sauces.
Find Whisks on Amazon - Spatulas – Use to fold ingredients and scrape bowls cleanly.
Find Spatulas on Amazon - Food Processors – Ideal for chopping, shredding, and pureeing.
Find Food Processors on Amazon - Saucepans – A must-have for simmering sauces, melting chocolate, or cooking grains.
Find Saucepans on Amazon - Chef’s Knives – A versatile tool for chopping, slicing, and dicing.
Find Chef’s Knives on Amazon - Cutting Boards – Provide a safe and stable surface for all your chopping needs.
Find Cutting Boards on Amazon