These individual blackberry cakes are a delicious and fun dessert for summertime!
One fruit that I love to buy from Costco is blackberries. They are huge, and usually very sweet. I don’t know why their blackberries are the best, but I make it a point to get a container of them each time I shop there. And while I eat some of them plain, they are also awesome in desserts.
Like these mini gluten free blackberry cakes.
Remember how I said that I miss Everyday Food magazine? Well, I have all my issues, and there is one issue in particular that is full of recipes that I use. It never fails me. I was looking through this wrinkled, dog-eared issue the other day and found a recipe for pistachio raspberry cakes. It looked so good, but since it contained eggs, nuts, and gluten, I knew it would not work for our family. Boo. We were out of raspberries, but we had blackberries! So I decided to come up with my own cute little berry cake recipe.
I wasn’t entirely sure how it would work out, since egg free/gluten free desserts can be hit or miss. But sometimes you just have to experiment a little bit. I’m happy to report that these were very tasty!
I made these gluten free blackberry cakes in little ceramic ramekins. If you don’t have those, you can just make muffins! Be sure to use paper liners in your muffin tin as I think these would stick.
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Gluten Free Blackberry Cakes.
- ½ cup corn meal
- ½ cup gluten free flour blend I used King Arthur Multi-Purpose Gluten Free Flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 Tablespoons vegan buttery spread melted, plus a bit more for greasing the ramekins
- 3 Tablespoons unsweetened applesauce
- 3 Tablespoons water
- 1 cup blackberries
Preheat oven to 400 degrees. Grease four ramekins with melted buttery spread.
Whisk together the corn meal, gluten free flour, baking powder, sugar, and salt.
Add the melted buttery spread, applesauce, and water, and mix together.
Gently stir in most of the blackberries, reserving a few for on top of the cakes.
Divide the batter among the ramekins and sprinkle with remaining blackberries.
Place the ramekins on a cookie sheet and bake until firm and golden brown at the edges, about 25-28 minutes.
Serve warm or at room temperature.
Inspired by Everyday Food Magazine, March 2005
If you just need a single sweet treat, try this chocolate blackberry mug cake!
These are sooooo good! Darryl ate his and promptly said, “You have to make these again tomorrow.”
They would be a perfect dessert for Easter, sweet but not too heavy. You could add ice cream if you wanted, or a dusting of powdered sugar. Or just eat them plain like we did. So yummy.