This blackberry spelt cake is bursting with late summer blackberries! Topped with zingy lemon glaze, it’s perfect for summer gatherings.
This post first appeared on August 16, 2018 and was last updated August 16, 2020.
If you’ve seen our baking with Bundt pans tutorial, you’re ready to relish the flavours of late-summer blackberries and lemon in this beautiful blackberry spelt cake.
Blackberries are at their peak in August. After waiting patiently for the brambles to droop with dark berries, we fill our baskets with the dark purple fruits. The berries practically melt in our hands as we pluck them from the thorny branches! Juicy beyond belief, with the most delicate floral-like flavour, blackberries are, without a doubt, one of our favourite summer bounties.
Don’t let summer slip away without giving this recipe a try! You’ll be pleased you did.
Jump to:
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions.
Ingredients
For The Blackberry Spelt Cake
- flax meal
- water
- olive oil
- cane sugar
- sprouted spelt flour
- baking soda
- baking powder
- sea salt
- almond milk
- lemon zest
- vanilla
- apple cider vinegar
- fresh blackberries
For The Lemon Glaze
- confectioners sugar ( also called icing sugar or powdered sugar)
- lemon juice
- lemon zest
Method
Make The Blackberry Spelt Cake:
Preheat the oven and generously grease a bundt pan.
In a large bowl, combine the flax meal and water and let sit for 5 minutes. Stir the olive oil and sugar into the flax meal mixture until combined. Set aside.
In another bowl, sift together the spelt flour, baking soda, baking powder, and salt.
In a small bowl, mix together the almond milk, lemon zest, vanilla, and apple cider vinegar.
Alternatively add the flour mixture and almond milk mixture to the flax meal, stirring between each addition until everything is combined. Add in the blackberries and gently fold into the cake batter until evenly distributed.
Spoon the cake batter into the prepared pan and bake in the pre-heated oven for 50-55 minutes, or until a toothpick inserted into the centre comes out clean.
Remove the cake from the oven and cool, in the pan, on a wire rack for 15-20 minutes. Gently run a thin spatula or knife around the edge of the cake (including the centre tube). Place the cooling rack on top of the pan and flip the cake over while firmly holding the rack in place. Be sure to use oven mitts if the pan isn’t cool enough to handle. Once you feel the cake drop, gently lift off the pan. Cool the cake completely, about 3 to 4 hours, then gently transfer it to a serving plate.
Make The Lemon Glaze:
In a medium bowl, stir together the glaze ingredients and mix well to ensure there are no lumps. Start with 2 tablespoons of lemon juice and if the glaze seems too thick, add the remaining juice by the teaspoon. Drizzle the lemon glaze over the top of the cooled blackberry spelt cake, garnish with fresh blackberries (optional), and serve.
Tips & Notes
Check out our 8 Essential Tip For Baking With Bundt Pans post if you’re new to the world of baking bundt cakes.
This recipe works best in a fairly open Bundt pan without tight crevices. Because spelt flour contains less gluten than all-purpose flour, it can be more prone to breaking if you’re not careful. So long as you give your pan a good greasing beforehand, you shouldn’t have any troubles.
Substitutions
Any summer berry will work in this recipe, so feel free to experiment as the season allows.
The mixture of flax meal and water is essentially an egg substitute which helps bind the cake ingredients together. To learn more, check out this post called Our 6 Favourite Egg Substitutes.
Sprouted spelt flour adds a nutty taste to this cake which is a wonderful compliment to the berries. Feel free to substitute white all-purpose flour for the spelt, or a 60:40 ratio of all-purpose flour to whole wheat flour if you prefer.
More Summer Berry Inspiration
Orange Poppyseed Cake With Summer Berries
Blueberry White Chocolate Scones
Blueberry Swirl Coconut Milk Popsicles
Blackberry & Sweet Basil Galette
Recipe
Blackberry Spelt Cake With Lemon Glaze
This blackberry spelt cake is bursting with late summer blackberries! Topped with zingy lemon glaze, it's perfect for summer gatherings.
Ingredients
For the Cake
- 2 tbsp flax meal + 4 tbsp water
- 1/2 cup (125 ml) olive oil
- 1 cup (200 g) cane sugar
- 2-1/2 cups (375 g) sprouted spelt flour
- 1-1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1-1/2 (375 ml) cups almond milk
- 2 tsp lemon zest
- 2 tsp vanilla
- 1 tsp apple cider vinegar
- 2 cups (300 g) blackberries, plus extra for garnish
For the Lemon Glaze
- 1-1/2 cups (180 g) confectioners sugar, sifted
- 3-4 tbsp fresh lemon juice
- 1 tbsp lemon zest
Instructions
Preheat the oven to 375ºF (190ºC). Grease a 10-inch (25-cm) bundt pan or fluted tube pan generously with olive oil and set aside.
In a large bowl, combine the flax meal and water and let sit for 5 minutes.
Stir the olive oil and sugar into the flax meal mixture until combined. Set aside.
In another bowl, sift together the spelt flour, baking soda, baking powder, and salt.
In a small bowl, mix together the almond milk, lemon zest, vanilla, and apple cider vinegar.
Alternatively add the flour mixture and almond milk mixture to the flax meal, stirring between each addition until everything is combined. Add in the blackberries and gently fold into the cake batter until evenly distributed.
Spoon the cake batter into the prepared pan and bake in the pre-heated oven for 50-55 minutes, or until a toothpick inserted into the centre comes out clean.
Remove the cake from the oven and cool, in the pan, on a wire rack for 15-20 minutes. Gently run a thin spatula or knife around the edge of the cake (including the centre tube). Place the cooling rack on top of the pan and flip the cake over while firmly holding the rack in place. Be sure to use oven mitts if the pan isn't cool enough to handle. Once you feel the cake drop, gently lift off the pan. Cool the cake completely, about 3 to 4 hours, then gently transfer it to a serving plate.
Prepare the Glaze:
In a medium bowl, stir together the glaze ingredients and mix well to ensure there are no lumps. Start with 2 tablespoons of lemon juice and if the glaze seems too thick, add the remaining juice by the teaspoon. Drizzle the lemon glaze over the top of the cooled blackberry spelt cake, garnish with fresh blackberries (optional), and serve.
Notes
This recipe works best in a fairly open Bundt pan without tight crevices.
An equal measure of all-purpose flour can be used in exchange for spelt.
Confectioner's sugar is also known as icing sugar, or powdered sugar.
The cake will last covered for up to 5 days in the fridge.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 281Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 300mgCarbohydrates: 44gFiber: 5gSugar: 22gProtein: 5g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
Leave a Reply