This beautiful gluten-free blackberry cake is sweetened with pure maple syrup and has a frosting made out of whipped cream. It is the perfect treat to serve with a summer meal after a day of picking blackberries! Other berries can be substituted; try blueberries, raspberries, or huckleberries!
Preparation Note
It is very important to allow the yogurt and eggs to come to room temperature before making this cake. Having these ingredients at room temp (about 65 degrees F) allows the wet ingredients to emulsify with the eggs, which forms a nice cake crumb.
Ingredients
Dry Ingredients
1¼ cups
brown rice flour
½ cups
white rice flour
¾ cups
tapioca flour
2½ teaspoons
baking powder
½ teaspoons
fine sea salt
Wet Ingredients
¾ cups
whole milk greek yogurt
¾ cups
maple syrup
½ cups
avocado oil
3 large
eggs
2 teaspoons
vanilla extract
Other Ingredients
1½ cups
blackberries
Frosting
1½ cups
heavy cream
whipped
