Blackberry Coconut Milk Cake Recipe by Bella Gluten-Free

Blackberry Coconut Milk Cake Recipe by Bella Gluten-Free

Serve in the morning with coffee or after dinner with ice cream. This beautiful cake is worth the heat. I guarantee it.

Servings: Makes 10 servings

Prep: 12 mins

Total: 1.5 hours

  • Ingredients
  • Prep
  • Directions
  • 1/3 cup brown sugar
  • 2 1/2 cups fresh berries such blackberries, blueberries, or raspberries
  • 1 1/2 sticks unsalted butter or butter alternative
  • 1 1/2 cup granulated sugar such as organic evaporated cane juice
  • 3 large eggs
  • 2 tsp lemon extract
  • 1 tsp vanilla
  • 2 1/4 cups Bella Gluten-Free All Purpose Baking Mix
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup coconut milk or milk alternative
  • 1 TBL lemon juice
  • Confectioner's Sugar for dusting

15 minutes

  • Preheat oven to 350. Spray and line bottom of 9" spring form pan with parchment paper.
  • Evenly distribute 1/3 cup of brown sugar to lined spring form pan. Add berries evenly to the sugar. Set pan aside.
  • Add lemon juice to coconut milk or preferred milk alternative. Let sit for 5 minutes until it becomes lumpy. Some fat free milks will not form lumps.
  • With a kitchen aid or stand mixer, blend butter and and sugar together for about 3 minutes. Add eggs one at a time just until incorporated. Add extract and blend.
  • In medium bowl, whisk together Bella Gluten-Free All Purpose Baking Mix, baking powder and baking soda. Alternate adding milk and flour mixtures to batter and stir in until batter is smooth. Do not over mix.
  • Pour batter into spring form pan. Bake for 1 hour and 20 minutes or until center is set. Let cool for 10 minutes. Invert pan onto a cake plate and peel off parchment paper. Dust generously with powdered sugar while still warm. Let cool before cutting.

Chef’s Notes:

  • Adding lemon to you milk alternative will create a dairy free buttermilk. The fattier the milk the more clumps you will see.
All Purpose Gluten-Free Baking Mix - bellaglutenfree

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