Lemon Blackberry Cake With Cashew Butter Frosting

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!