Lemon Blackberry Cake With Cashew Butter Frosting

Bright lemon zest and juicy blackberries pair beautifully in this gluten-free lemon blackberry cake, creating a refreshing dessert that balances tart citrus with natural sweetness. The crumb is light and tender, thanks to a blend of almond flour and gluten-free baking flour, while poppy seeds add a subtle, pleasant crunch in every bite.

The standout feature is the unique cashew butter frosting, which offers a creamy, nutty richness that complements the fruit-forward cake perfectly. Swirled with blackberry jam and topped with fresh berries, this treat manages to feel sophisticated without requiring hours of work in the kitchen.

Whether you are looking for a simple weekend baking project or a reliable option for a casual afternoon tea, this cake holds up beautifully on the counter. It is easy to slice into neat squares, making it a practical choice for sharing with friends or keeping on hand for a quick afternoon pick-me-up.

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If you enjoy the bright, citrus-forward profile of this blackberry cake, you might want to experiment with different textures in your next bake. For a lighter, airy crumb, our fluffy coconut cake offers a tropical alternative that feels just as celebratory. Alternatively, if you are looking to lean further into the sophisticated pairing of citrus and confection, this lemon and white chocolate cake provides a richer, creamier finish that complements the tartness of fresh fruit perfectly.

Key Ingredients

Blackberries: Freshly sliced berries provide bright fruitiness to both the cake batter and the decorative garnish.
Lemon: Fresh juice and zest infuse the cake with a vibrant, citrus-forward aroma and acidity.
Cashew Butter: This creamy nut butter forms the rich, smooth base for the frosting.
Poppy seeds: These seeds are folded into the batter and used as a garnish for delicate crunch.
Almond flour: This finely ground flour contributes a dense, nutty texture to the gluten-free cake crumb.
Blackberry jam: Sweet jam is incorporated into the frosting to intensify the berry notes.
Coconut sugar: This natural sweetener provides a subtle caramel depth to the cake sponge.

More Ways to Enjoy Fruity and Citrus Bakes

For those who prefer simple elegance, the butter tea cake makes a perfect afternoon pairing that isn't overly sweet.
If you love the zest used in this recipe, our classic lemon pound cake offers a denser, more traditional crumb structure for your tea time.
When you have leftover fruit to use up, this blueberry lemon bread pudding is a comforting way to repurpose your ingredients into a warm, indulgent dessert.

Lemon Blackberry Cake With Cashew Butter Frosting

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Ingredients

Cake:1⁄3 cup freshly sliced blackberries1⁄4 cup gluten-free 1:1 baking flour2 large eggs1 cup coconut sugar1 teaspoon pure vanilla extract1⁄2 teaspoon pure lemon extract2 tablespoons fresh lemon juice2 teaspoons fresh lemon zest1⁄2 cup plain & unsweetened almond milk1⁄3 cup melted coconut oil1 2⁄3 cups gluten free 1:1 baking flour1⁄2 cup fine almond flour3⁄4 teaspoon baking powder1⁄2 teaspoon baking soda1⁄4 teaspoon fine sea salt1 tablespoon poppy seeds

Frosting

1⁄3 cup Artisana Naturals Cashew Butter1⁄4 cup melted coconut oil3 tablespoons blackberry jam1 teaspoon pure vanilla extract1 tablespoon plain & unsweetened almond milk1 1⁄2 cups grain-free powdered sugar1 teaspoon poppy seeds2 tablespoons fresh sliced blackberries2-3 fresh slices of lemon1 teaspoon fresh lemon zest

Directions

Preheat the oven to 350 F (176 C), and line an 8×8” baking pan with parchment paper.Add freshly sliced blackberries to a bowl and toss with 1⁄4 cup 1:1 gluten free baking flour so that the berries are coated in flour. Set aside to add to cake batter later.Add eggs and coconut sugar to a large mixing bowl (or an electric stand-mixer) and mix until well-combined. Slowly add the pure vanilla extract, pure lemon extract, fresh lemon juice and zest, and almond milk, and continue mixing until well-combined.Slowly add the melted coconut oil to the bowl and mix again.To a separate bowl, add the 1:1 gluten-free baking flour, fine almond flour, baking powder, baking soda, and fine sea salt, and mix well.Slowly pour the dry ingredients into the wet ingredients and mix until a creamy batter has formed. Fold in the floured blackberries and poppy seeds.Pour the batter into the baking pan lined with parchment paper and spread it evenly throughout the pan.Bake in the oven for 35-40 minutes, or until a toothpick pierced in the center of the cake comes out clean.Remove the cake from the oven and place on a wire cooling rack. After 15 minutes, carefully remove the cake from the pan by lifting on the edges of the parchment paper and setting the cake back on the wire cooling rack. Let it cool for 2-3 hours.While the cake is cooling, prepare the cashew butter frosting by mixing all of the frosting ingredients together until well-combined and creamy.Spread the frosting on the top of the cake, and garnish with freshly sliced blackberries, lemon slices, poppy seeds, and lemon zest.Cut into 12 squares.Enjoy!

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