{Gluten & Sugar-Free} Blackberry Cake with Coconut Whipped Cream

This one has to go down in the books as one of my favorite desserts.  Ever.  I wasn’t even trying to be gluten-free, but rather experimental.  I wanted to try a few new ingredients out and this concoction worked.  I must say, I had no idea at all if it would be decent enough to serve to my colleagues at our work birthday celebration this week.

Here is my 2 cents on this fabulous cake: This cake has a subtle almost nutty flavor due to the millet flour.  The coconut milk used in the batter is not a noticeable flavor at all.  The berries add a little tart and extra oomph.  The texture is denser than typical cake mixes and slightly drier, almost more like a coffee cake or pound cake in its density.  And the coconut whipped cream will change the way you think about whipped cream, promise.

I started with millet flour, something I picked up on a whim.  I was browsing the baking aisle at Earth Fare, my favorite grocery locale and experience ever, and decided to give it a go.  I am one of those shoppers that grocery stores love – impulse buys.  However my impulse buys are usually more coffee, local microbrews, or baking goodies.

I am really sad we have no Earth Fare in Iowa.  Ohio or Indiana is the closest I can get, I have checked.

I have a friend doing no sugar at all right now and I try to avoid sugar when possible – it just makes me feel so much better.  However, I still love to bake.  It’s a conundrum.  So, I decided to give coconut palm sugar a try as well.  This is low glycemic, which is something I aim for throughout my diet, to avoid those painful blood sugar spikes.  

 This stuff is gorgeous.  I am know, dork geeking out on a photo of coconut sugar here.

You have to just forget what creamed butter and refined white sugar look – coconut sugar does not behave the same way.  The mixture will be dark, grainy, and not as creamy.  

For the liquid in this cake – I went with coconut milk and almond milk.  Death by cake if you have nut allergies.  You could easily swap out these two for another milk alternative.  

This recipe is great because you can use your electric mixer or mixing stand throughout the entire recipe.  Just add the dry ingredients in three increments and be sure to scrape the sides of the bowl – it’s a sticky batter.

 I used frozen blackberries from Earth Fare.

To thaw them, I spread them out in the pan with margarine.  This way, the margarine melted and combined with the blackberry juices to create a nice bottom fruit layer for the cake.

The baking soda is already hard at work.  If you have egg allergies, or want to make this vegan, swap out the eggs for 2 tablespoons lemon juice and 1 teaspoon baking soda per egg.

Carefully spread the batter over the top of the berries.  Bake at 350 degrees for 30 to 35 minutes.  Knife inserted in the center should come out clean.

This cake has a lovely appearance – a golden brown.

Read below for the recipe for the coconut whipped cream.  I am never ever buying fake whipped topping again – this is just too good.  Even Eric who is not always a coconut fan loved this topping.

Mommy’s Medley Gluten & (refined) Sugar-Free Blackberry Cake 
1. Stir together 3 cups millet flour and 2 ½ teaspoons baking powder in a bowl.  
2. In a mixing stand or with an electric mixer, beat 1 stick butter or margarine and 1 ½ cups coconut sugar together until creamed.  Add 3 eggs, beating well after each addition.  Beat in 2 teaspoons vanilla½ cup coconut milk, and ½ almond milk.  
3. Combine the dry ingredients in three increments, beating well and scraping the sides of the bowl after each addition.  
4. Place 10 oz of frozen or fresh blackberries, thawed into the bottom of a 9 x 13 inch pan with 2 tablespoons margarine.  Place in 350 degree oven until margarine is melted.  Remove pan, and pour cake batter over the berries carefully to evenly cover all berries.  
5. Bake in a 350 degree oven for 30 – 35 minutes or until a knife inserted in the center comes out clean. Allow to cool on wire rack.  Slice and serve with coconut whipped cream.  
Coconut Whipped Cream
1. Place one 13.5 oz can of unsweetened coconut milknot the light variety, in the refrigerator overnight.  Using a spatula, scrape off the creamy layer on top to separate from the coconut water.  Use coconut water for something else.  
2.  Place coconut cream into a mixing stand and beat on high until medium to stiff peaks are formed.  Keep in refrigerator.  

Published by Chelsea

Art teacher by day. Mother of 2 - day and night. Thrifter, crafter, artist, baker, chef, and DIYer in free time.

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