Go Back
+ servings
Print
These gluten free blackberry cakes are a delicious summer treat!

Gluten Free Blackberry Cakes.

Vegan and gluten free blackberry cakes served in ramekins.
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 373 kcal

Ingredients

  • 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

Instructions

  1. Preheat oven to 400 degrees. Grease four ramekins with melted buttery spread.
  2. Whisk together the corn meal, gluten free flour, baking powder, sugar, and salt.
  3. Add the melted buttery spread, applesauce, and water, and mix together.
  4. Gently stir in most of the blackberries, reserving a few for on top of the cakes.
  5. Divide the batter among the ramekins and sprinkle with remaining blackberries.
  6. Place the ramekins on a cookie sheet and bake until firm and golden brown at the edges, about 25-28 minutes.
  7. Serve warm or at room temperature.
Nutrition Facts
Gluten Free Blackberry Cakes.
Amount per Serving
Calories
373
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Sodium
 
238
mg
10
%
Potassium
 
172
mg
5
%
Carbohydrates
 
67
g
22
%
Fiber
 
5
g
21
%
Sugar
 
41
g
46
%
Protein
 
4
g
8
%
Vitamin A
 
610
IU
12
%
Vitamin C
 
7.6
mg
9
%
Calcium
 
42
mg
4
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.