Blackberry & White Choc Chip Cake


From the little experience I have gained since I started cooking Gluten Free, I noticed that when it comes to sweets and desserts, you really cannot detect that they are gluten free, since nearly all recipes have other flavors added like vanilla, almond, chocolate and fresh fruits. This cake is a perfect example. It turned out really great. I used ready mixed all purpose gluten free flour for this.


225g or 1 cup plain yogurt
80ml or 1/3 cup peanut or vegetable oil
200gr or 1 cup caster sugar
Juice and zest of a lemon
2 eggs
230g or 1 2/3 cups gluten free all purpose flour (Dr Schar)
3 tsp tsp gluten free baking powder
215g or 1 1/2 cups of blackberries
60 g or 1/3 cup white chocolate chips

For the glaze

190g or 1 1/2 cups confectioner’s sugar
36g or 1/4 cup fresh blackberries, pureed*
1 tsp lemon juice


Wash the blackberries and put aside. Grease a cake or loaf tin and preheat the oven to 190C.

Whisk together the yogurt, sugar, oil, lemon juice and zest. Slowly add each egg. Sieve in the gluten free flour as well as the baking powder and combine well. Add the chocolate chips and mix them in.

Pour half of the batter into the cake tin and add half the blackberries. Then pour the remaining batter and add the rest of the blackberries, pushing them down slightly into the mixture.

Bake for three quarters to an hour or until a skewer when inserted comes out clean.

Leave to cool before pouring over the glaze.

To make the glaze

Whisk all the ingredients together until well combined. Pour over the cake. Leave to set for about half an hour before slicing and serving.

*If you do not like the seeds, strain the puree before continuing with the glaze recipe.


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