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Gluten and Nut Free Blackberry Cake (dairy-free option)

Sabrina
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Course Dessert, Snack

Ingredients
  

  • ½ cup blackberry jam
  • 2-3 tsps lemon juice I used bottled
  • 2 ⅓ cups (315 grams) Bob's Red Mill Gluten-Free 1:1 Baking Flour spooned and leveled not scooped
  • ¾ tsp salt
  • 1 tbsp baking powder
  • ½ tsp ground nutmeg
  • 1 ⅓ cups sugar
  • ¾ cup flavorless liquid oil or melted coconut oil
  • 3 large eggs (room temperature if using coconut oil) I never have room temperature eggs so I soak them (un-cracked) in hot water for 5-10 minutes
  • 2 tsps vanilla extract
  • 1 cup milk of choice room temperature if using coconut oil

Blackberry Buttercream Frosting:

  • 1 ½ cups (3 sticks) soft unsalted butter or vegan butter for dairy-free
  • ¼ tsp salt
  • 2 ¼ cups powdered sugar
  • 1 tsp vanilla extract
  • 1 ½ cups fresh or frozen (and thawed) blackberries

Instructions
 

  • Grease two 8 inch cake pans with oil or butter and line the bottoms of each with a circle of parchment paper.
  • If your jam is cold and firm, add it to a glass bowl and microwave for 10 seconds. Add the lemon juice and whisk until it is loosened up. Set this aside for later.
  • Preheat the oven to 350 degrees F (177 C). In medium-large bowl, whisk the GF flour, salt, baking powder, and nutmeg together.
  • In the bowl of a stand mixer (or a large bowl and use a hand mixer) using the whisk attachment, mix the sugar and oil together. Add the eggs and mix on high for a few minutes until light and fluffy. Add half of the dry mixture and mix until smooth. Add the vanilla and half of the milk and mix until combined. Add the rest of the dry mixture and mix until smooth. Scrape the sides and bottom of the bowl with a spatula. Add the remaining milk and give the batter one last good mix.
  • Add enough batter to cover the bottoms of both cake pans.  Drop 5 teaspoons of the blackberry jam mixture across the surface of the batter. Gently swirl the jam with a knife/skewer into the batter.  Repeat with the other cake pan.
  • Evenly distribute the remaining cake batter between both pans.  Repeat step 5 with the remaining jam mixture. Bake the cakes for 25-35 minutes or until a toothpick comes out clean or with some moist crumbs attached. Let the cake layers cool completely at room temperature.

Blackberry Frosting:

  • In the bowl of a stand mixer (or a large bowl and use a hand mixer) using the whisk attachment, beat the butter and salt on high until light and fluffy. Add the powdered sugar little by little until fully combined. Scrape the sides and bottom of the bowl with a spatula. Add the vanilla and blackberries and beat on high until the berries are broken up and mixed in. Scrape the sides and bottom of the bowl with a spatula. Give the frosting one last good mix.

Assembly:

  • Carefully remove the completely cooled cake layers from their pans and remove the parchment circles. If necessary, trim the domes off of the cake layers using a bread knife. Place one cake layer (domed/trimmed side down) on top of a large plate (set on top of a turn table if you have one).  Spread a layer of frosting on top.  Carefully place the 2nd cake layer (domed/trimmed side down) on top of the frosted one.  Spread as much or as little of the remaining frosting on the sides and top of the cake as you wish.  Now you can decorate the cake however you wish! I transferred the remaining frosting to a piping bag fitted with a piping tip and piped little blobs around the border of the cake. Slice, serve, and enjoy!