When I was in high school, one of my favorite things was cappuccinos and a good pastry! There was this place we all used to go to that made the best blackberry muffins, lemon poppyseed scones and carrot cake, seriously now I am just dreaming of all of that! The thing I miss the most about eating grain-free is a good breakfast pastry with my morning cup of coffee, nothing too sweet, just something buttery and comforting.
I picked up these most beautiful yellow blooms at the store and that totally inspired me to make something with lemon for a Mother’s Day treat. My mom, grandma, sister and niece are actually coming to Hawaii for a girls weekend so I am so excited to get to make something special for her and she just loves all things lemon and berry related!
Speaking of Mother’s day…how are you celebrating that special lady in your life?! You should make her this cake because it is so easy, surprise her with flowers or even treat her to some fun, girly new makeup! This coral lipstick and flamingo blush are my favorite picks for mom and summer!
This grain-free lemon blackberry poppyseed cake is perfect to accompany your morning cup of coffee or weekend brunch spread! It is not overly sweetened I just love that! I made this three times to perfect it for you all and my taste testers loved it!
Please note: Due to the nature of grain-free flours and refined sugar free sweeteners as well as my extensive recipe testing, I do not answer substitution questions. Maple sugar and coconut sugar do not act the same when baking a cake, so any substitutions are at your own risk!
Grain Free Lemon Blackberry Poppyseed Bundt Cake
makes 1 bundt cake with 12 slices | approximately 16g carbs per slice
- 4 cups blanched almond flour
- 2 tbsp maple sugar
- 1 tsp baking soda
- 1/4 tsp Celtic sea salt
- 4 eggs
- 1 cup whole milk, plain yogurt (use plain coconut yogurt for dairy free)
- 8 tbsp butter or ghee, melted
- 1/4 cup raw honey
- 2 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1 tbsp poppy seeds
- zest of 1 lemon
- 1 cup blackberries
- coconut oil, for greasing bundt cake pan
- Pre-heat the oven to 350 degrees F and position the baking rack to the lowest possible position. Generously brush the insides of the bundt cake pan with coconut oil and set aside.
- Add the blanched almond flour, maple sugar, baking soda and salt to one bowl. Use a fork to sift together, removing any clumps.
- In a separate mixing bowl add the eggs, yogurt, melted butter, raw honey, lemon juice and vanilla extract. Use an hand mixer to mix until smooth and foamy. Add in the flour mixture and blend until smooth, scraping down the sides and bottom of the bowl to incorporate. Add in the poppy seeds and lemon zest and briefly mix to combine
- Pour the batter into the greased bundt cake pan. Give the pan a slight jiggle or do a little dance so that the top smoothes out a bit. Add the blackberries to the top of the cake, using a knife or your fingers to press them slightly into the batter, being careful to not press them all the way down as this will cause the cake to stick to the pan (trust me, speaking from experience here!).
- Bake for 38-42 minutes or until a tester comes out clean (watch carefully at the end as almond flour can burn easily).
- Allow your cake to cool for about 30 minutes before carefully inverting onto a cake platter.
- Make the glaze while the cake is cooling by melting the butter in a small sauce pan. Stir in the lemon juice and raw honey and simmer for about 10 minutes so the glaze slightly thickens. Slowly pour spoonfuls of the glaze ontop of a still somewhat warm cake, allowing the glaze to soak in.
- Serve with whipped cream and blackberries if desired.