Description
A light and moist gluten-free cake bursting with lemon flavor and poppy seed crunch, topped with zesty buttercream frosting.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup poppy seeds
- 1 cup sugar
- 3 large eggs
- 1/2 cup lemon juice
- 1/2 cup unsweetened applesauce
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blackberries
- 1/2 cup butter (softened)
- 2 cups powdered sugar
- 1/4 cup lemon juice (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- Combine almond flour, coconut flour, poppy seeds, sugar, baking powder, and salt in a mixing bowl.
- Whisk together the eggs, lemon juice, and applesauce until smooth in another bowl.
- Gradually blend the wet ingredients into the dry ingredients until smooth.
- Gently stir in the fresh blackberries, being careful not to break them apart.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes.
- Beat the softened butter and add powdered sugar and lemon juice until creamy.
- Once the cake is completely cooled, spread the lemon blackberry buttercream on top.
- Slice, serve, and enjoy!
Notes
Use room temperature ingredients for better mixing. Don’t overmix the batter to maintain a light texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg