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Blackberry Lemon Poppy Seed Cake (gluten free)

  • Author: Katja Heino
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes


Gluten free blackberry lemon poppy seed cake with 2 moist layers of light + fluffy cake, sweet blackberry chia jam, and finished off with indulgent whipped cream. So easy to make. 





  • 3 cups blackberries
  • 1/4 cup maple syrup
  • 2 tbsp + 1 tsp chia seeds (like this)


  • 1 cup blackberries
  • 1/2 cup + 2 tbsp dairy free milk (I used almond milk)
  • 1/4 cup fresh lemon juice
  • 1 and 1/4 cup gluten free flour mix (see note)
  • 3/4 cup super fine almond flour (I use THIS blanched brand)
  • 1 cup coconut sugar (like this)
  • 1 and 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1/3 cup avocado oil (or your favorite oil)
  • zest from 2 lemons
  • 1 tsp vanilla
  • 2 tbsp poppy seeds
  • whipped cream (about 1 and 1/2 cups heavy cream) OR coconut whipped cream (plus optional maple syrup or coconut sugar to sweeten)
  • fresh blackberries + lemon zest for garnish




  1. Prepare blackberry chia jam by adding blackberries + maple syrup to small pot and cook on medium for 5 minutes until berries begin to break apart.  With a fork or immersion blender, mash berries and simmer for another 5 minutes. Remove from heat, stir in chia seeds, and place in fridge to thicken + cool.
  2. Preheat oven to 350’F.  Liberally grease two 9 inch cake pans and line bottoms with circle of parchment paper.  Set aside. 
  3. In a small bowl, combine dairy free milk + lemon juice and set aside to curdle to make “buttermilk.”
  4. Whisk together gluten free flour, almond flour, coconut sugar, baking powder, baking soda, + salt.  Set aside.
  5. In a large bowl, whisk together eggs, avocado oil, lemon zest, and vanilla extract. Add in curdled milk mixture, dry flour mixture, and poppyseeds. Mix until just incorporated.  Do not over mix.  Gently fold in mashed blackberries.
  6. Divide cake batter evenly between prepared cake pans. Bake on middle rack of oven for 18-22 minutes, until golden + toothpick comes out clean in center. 
  7. Remove from oven and allow to cool for 20 minutes then turn out onto cooling racks to cool completely.  Cake layers can be made ahead of time, covered + placed into fridge overnight. 
  8. To assemble cake, make whipped cream or coconut whipped cream.  Spread blackberry chia jam over the first cake layer.  Add an even layer of whipped cream + place second layer on top.  Spread the remaining blackberry jam over second layer and then top with remaining whipped cream.  Garnish with fresh blackberries + lemon zest.


This cake is best assembled right before serving.  Cake layers and blackberry jam can be made the day before and kept in fridge.  Whipped cream is always best served fresh. 

I make my own gluten free flour mix by combining 3/4 cup brown rice flour, 3/4 cup sorghum flour, 1/2 cup tapioca powder, + 1/4 cup sweet rice flour.  You can use Bob’s Red Mill Gluten Free 1:1 as well.  I haven’t tried King Arthur Gluten Free Blend or any of the other brands, but I’m guessing they will work just fine.

While I LOVE butter/ghee for baking, I use avocado oil for this recipe to create a lighter, fluffy texture. 

Feel free to add a bit of blackberry chia jam to the whipped cream to add color + flavor.

If you don’t want to make your own blackberry jam, you can use store-bought.