I really recommend trying this amazing blackberry cake. The lack of eggs in the dough makes this recipe quite intriguing. Mix everything with a spoon.
Blackberry cake Ingredients
- 240 g (1 cup) plain wheat flour
- One glass 250 ml of full-fat milk
- Five tablespoons of vegetable oil (50 ml)
- Five equal teaspoons (45g) of traditional cocoa powder
- 150 g, or about half a cup of powdered sugar
- One package (16 g) of vanilla sugar
- One tablespoon of lemon juice or one teaspoon of spirit vinegar
- One teaspoon of baking soda
- a lot of salt
- 250 grams of fresh blackberries
Blackberry cake
My glass is 250 milliliters. Make sure the milk has reached room temperature by taking it out of the refrigerator first.
For baking, use a larger baking tin or a cake tin with a diameter of 20-22 cm; however, the dough will come out lower.
Baking: convection 165 degrees or 180 degrees on the middle shelf with the option of baking at the top or bottom.
Bake for up to 55 minutes, checking whether the cake is dry in the center of the stick.
The basis for calculating calories were the ingredients I used. This is only an estimated calorie count as the calorie count of your ingredients may differ from mine. The given amount of ingredients will make a cake weighing approximately 920 grams.
When calculating the calorie content of the cake, I did not include additional fruit or powdered sugar. I recommend that you study the entire recipe before you start making the blackberry cake so that you can prepare well in advance for the next steps.
I suggest this simple cake recipe if you’re craving a blackberry cake but don’t want it to taste too chocolatey. We complement the whole thing with about 300-400 grams of blackberries. Make a chocolate cake if you like chocolate cake but prefer to have eggs in it. Before baking, add about 400 grams of blackberries to the dough.
Recipe for blackberry cake
Combine dry ingredients in a bowl. The ingredients used will be wheat flour (240 grams), cocoa (45 grams), baking soda (one teaspoon) and salt (a lot). Mix the dry ingredients thoroughly. In this case, a manual baking whisk or a regular spoon will work.
Tip: When baking blackberry cake, I only use wheat cake flour, no eggs. If you want to use slightly more flour, you may need to add additional milk to the dough. I only use organic dark chocolate. Although I haven’t tried carob cake, I would probably compare it to cocoa.
In the same pot, mix 150 grams of sugar (preferably powdered or fine) with a small sachet of vanilla sugar. After combining the ingredients, add a teaspoon of 10% spirit vinegar, 50 milliliters of mild vegetable oil and a glass of 250 milliliters of milk. Use a spoon to combine the ingredients into a uniform dough.
Prepare a cake tin with a diameter of 20-22 cm or another form of comparable size. An even larger variant can also be used. At this point, the dough will rise less and bake faster.
To ensure that the tall strips of parchment paper adhere well to the inside of the pan, line the bottom and sides of the pan with baking paper and grease the edges with a little butter or margarine. Level the surface of the baking tin and pour the prepared baking dough into it. Spread dried and cleaned blackberries on it.
First tip:
Erythritol can be replaced with regular sugar. I give him an extra 180 grams. Instead of vanilla sugar, you can use half a teaspoon of vanilla paste or essence, 15-20 grams of handmade vanilla sugar or hollowed out vanilla pod seeds. Goat milk can be replaced with cow milk.
I haven’t checked yet how the cake will turn out with unsweetened plant drinks. After adding vinegar, the dough will become more stable and fluffy. Instead, you can use a tablespoon of freshly squeezed lemon juice.
Tip No. 2:
Optionally, you can use frozen fruit. First, however, they should be allowed to thaw naturally, dried and brought to room temperature. Instead of blackberries, you can use raspberries, currants, cherries, forest berries or any combination of the above-mentioned fruits. Each cake contains a total of about 250 grams of fruit.
Preheat the oven to 180 degrees. Place the chocolate-blackberry cake tin on the middle shelf. Choose the 165-degree convection option or the top/bottom baking option. The cake should bake for 40 to 55 minutes. After about 40 minutes, check whether the cake is baked. Carefully open the oven door and then insert a wooden skewer into the cake in the center of the baked items.
If the skewer comes out dry, the blackberry cake is ready. Mine baked nicely (20 cm baking tin) and took me about 50 minutes. It will probably bake a little faster if you use a larger pan.
When finished, open the oven door slightly. I suggest using an oven mitt to block the door after making a small cut. After two to three minutes, open the door partially and remove the cake from the oven. Remove them from the mold and set aside the bending wire stand.
I decorated the cooled chocolate cake with fresh blackberries and then lightly sprinkled it with powdered sugar.
Alternatively, the blackberry cake can be topped with chocolate icing or homemade citrus icing. You can also divide them into two parts and spread them with plum jam, sour dark fruit jam or chocolate chaff.
Once the cake has cooled, lightly wrap it in wrapping paper and store it in a shopping bag in a cool, dry place. It is fresh for at least two days. If you intend to store the cake longer, it should be stored in the refrigerator under a lampshade.
Enjoy your meal
