Gluten Free Lime'n'Blackberry Cake / Recipe

Like I promised, I made my Lime'n'Blackberry Cake again to make sure the recipe works. And boy did it work, the second time around the cake came out just as nice as the first time and I even left out the Xanthan Gum. I read up on the "Gums" and apparently they make a lot of people feel sick.

So no gums in cakes for me!


Here is what you need for this deliciously moist cake:

2 Limes or 1 big Lemon, finely grated zest and juice
200 g soft unsalted Butter (or unsalted margarine)
200 g fine Sugar
4 large Eggs
200 g Flour Mixture (50 g Oat, 50 g Quinoa, 100 g Rice)
1 Tsp Baking Powder
1 container Blackberries (any berries really)
3 Tbsp powdered Sugar
Lemon/Lime juice


In a mixing bowl cream the soft butter until you see it forming little peaks, mix in the sugar, add the lime/lemon zest and juice and then mix in the eggs one by one.

Combine the baking powder with the flour mixture and using a rubber spatula fold it into the butter/egg mixture. Do NOT use a mixer for this, your cake will come out rubbery.

Then place half of the batter into a buttered loaf pan, take the blackberries and add about half of them to the batter. Cover with the remaining batter and then add the rest of the blackberries pushing them into the batter a little.

Place in a pre-heated 350 F oven and bake for 75 minutes or until wooden pick comes out clean. Cover the cake with Foil after about 60 minutes so it doesn't get too dark.

Let cake cool slightly. In the meantime, make a glaze with some powdered sugar and lemon/lime juice (it should have a thick syrupy consistency). Poke little holes in the cake and brush with the glaze while still warm. This way, the cake will absorb some of the syrup and that will add to the nice lemony aroma.

Cool completely and ENJOY!

Tip: you can make this cake with any berries you like, or any other small fruit like cherries!

Gluten Free Lime'n'blackberry Cake