Everything that you love about pound cake now in this delicious Gluten Free Lemon Blackberry Pound Cake {Dairy Free}.  Filled with chunks of fresh blackberries and lemon juice and zest, this is the perfect summer pick me up.
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Gluten Free Lemon Blackberry Pound Cake {Dairy Free}

Everything that you love about pound cake now in this
delicious Gluten Free Lemon Blackberry Pound Cake {Dairy Free}.  Filled
with chunks of fresh blackberries and lemon juice and zest, this is the
perfect summer pick me up.


Prep Time10 mins
Cook Time1 hr 10 mins
Chilling Time6 hrs
Course: Dessert
Cuisine: American
Keyword: blackberries, cheesecake, dairy free, dessert, Gluten Free, lemon, pound cake, summer
Servings: 8
Author: The Gluten Free Gathering

Ingredients

  • 1/2 cup coconut oil
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup unsweetened coconut milk
  • 2 eggs
  • 1 teaspoon pure vanilla extract (I used Rodelle)
  • 2 tablespoons fresh lemon zest
  • 1 cup granulated sugar
  • 2 cups gluten free flour with xanthan gum (I used Bob's 1 to 1 Gluten Free)
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 6 ounces fresh blackberries, halved
  • 1 & 1/2 teaspoons gluten free flour

Instructions

  • The very first thing that I must stress in that you need to work with
    ingredients that are at room temperature.  You simply must.  If you add
    cold lemon juice, cold coconut milk, or cold eggs to melted coconut oil,
    it will almost instantly begin to solidify into small chunks.  This
    will really alter your final product.  So please, take the extra step of
    allowing your ingredients to rest at room temperature prior to
    beginning this recipe.

  • Preheat your oven to 350 degrees.

  • Line a standard sized loaf pan with parchment paper so that 1″ of paper
    overhangs each long side of the pan (after the paper is pressed inside
    of the pan).  Set aside.

  • Melt 1/2 cup of coconut oil.  Allow it to cool at room temperature.

  • Place the oil along with 1/2 cup unsweetened coconut milk, 1/4 cup
    freshly squeezed lemon juice, and 2 eggs into the bowl of a stand mixer
    fitted with a paddle attachment.  Mix until all of the ingredients have
    come together.  Add in 1 teaspoon of pure vanilla extract, 2 tablespoons
    of fresh lemon zest, and one cup of granulated sugar.  Mix until
    smooth.

  • In a separate bowl, sift together 2 cups of gluten free flour (with
    xanthan gum), 2 teaspoons baking powder, and 1/4 teaspoon of sea salt. 
    Mix together until the wet and the dry ingredients are just
    incorporated.

  • Take one 6 oz. container of fresh blackberries and cut each berry in
    half (either lengthwise or widthwise is fine).  Stir is 1 1/2 teaspoons
    of gluten free flour into the berries.  This will help to prevent the
    berries from all sinking to the bottom of the loaf during baking. 
    Carefully fold the berries into the batter.

  • Spread into the prepared loaf pan and bake at 350 degrees for 1 hour and
    10 minutes (70 minutes) or until a cake tester inserted into the center
    of the loaf comes out clean.

  • Allow the cake to rest in the pan for 10 minutes.  Run a butter knife
    around the edge of the pan.  Lift up on the overhanging parchment paper;
    place the loaf onto a cooling rack.  Allow to completely cool.

  • Once cooled, wrap the pound cake is plastic wrap and store in the fridge
    overnight (or for 6 hours).  Allow the cake to chill completely.  This
    step really makes for a wonderful, dense pound cake (but in a very
    pleasing way).  Using a sharp knife cut the cake into slices.