I know that some of you *cough* East Coast *cough* are buried in snow, at the moment, but in Southern California Spring is here! You know what that means? Plenty of berries, beautiful produce, and more daylight. For me, this also means incorporating colors aside from gray, black, off-white, and dark green, into my wardrobe and everyday life. It’s easily done with these adorable plates from Lenox, which this delicious Gluten-free Blackberry Banana Cake sits upon!
You may remember similar plates and bowls from the first post that I did with this reputable dish company. But, I couldn’t resist obtaining the Around the Table Floral designs; I’m super in love with the size of the dessert plates and bowls. They’re perfect for serving up cute brunch appetizers, tasty tea sandwiches, or of course, slices of gluten-free blackberry banana cake.
Aside from looking pretty, Lenox’s stoneware is dishwasher and microwave safe, which makes cleanup even better. If you’re anything like me and break a piece (says the lady who has broken Pyrex in a sink before), you can replace it through Lenox for 50% off (a lifetime guarantee!).
While their website is great to comb through for quality dishes, many of which are on sale, you can easily find Lenox at Bed, Bath & Beyond (don’t forget those coupons!) and Macy’s. They also sell beautiful barware and holiday dishes, which you can see in my posts for Sparkling Fall Sangria and Double Chocolate Peppermint Cookies.
Now, back to this gluten-free blackberry banana cake! I don’t play around with gluten-free baking very much, and while it’s gotten easier as I go, there are still failures and missteps. Like, when I first went to make the cake, got the batter mixed and realized that I had left out the apple cider vinegar. UH, WHOOPS. I rapidly tried to mix the ACV in, to catalyze the baking soda and threw it into the oven.
You might be surprised that the center turned into the most bizarre souffle-type thing ever? Halfway through the baking time I figured out that this clearly wasn’t going to work out. So, I immediately started on a second batch, thanking my past self for buying more blackberries than was necessary. The end product was this beautiful gluten-free blackberry banana cake that is in between a sheet cake and a light bread.
Either way, it’s super delicious for breakfast or dessert! And even better with this incredibly easy and light vegan whip, made from aquafaba. If you’re into a heavier whip, try this coconut milk version out, that I used for banana crepes – #throwback – and that I use just as frequently as aquafaba fluff.
- 1 3/4 cup all-purpose gluten-free flour, I used Bob's Red Mill
- 2/3 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold water
- 1/2 cup mashed ripe bananas
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup chopped fresh blackberries, plus extra for topping
- 1/2 cup aquafaba, aka chickpea brine from a can of chickpeas
- 1/2 teaspoon cream of tartar
- 3/4 cup powdered sugar
- 1 teaspoon vanilla powder
- Preheat oven to 350F. Grease a 7-inch round cake pan, and lightly dust it with GF flour.
- In a large mixing bowl, sift flour, sugar, baking soda and salt. In a smaller mixing bowl, whisk together cold water, mashed bananas, olive oil, apple cider vinegar and vanilla extract until smooth and combined.
- Pour the wet mixture into the dry and whisk until combined. Transfer cake batter to cake pan, sprinkle blackberry pieces over the top - tucking some into the batter - and bake in oven for 42-45 minutes, or until an inserted toothpick draws clean.
- Once done baking, place on cooling rack for 20 minutes before removing from pan.
- In a stand mixer, place aquafaba and cream of tartar. Using this whisk attachment, beat on medium speed until frothy. Adjust speed to high and whisk until there are soft peaks.
- While the whisk is mixing, add 1/4 cup of powdered sugar at a time, slowly, while it is incorporated into the fluff. Lastly, add vanilla powder and whisk until combined.
- Serve a large scoop of whip with each slice of cake, accompanied by a few fresh blackberries.
If you do not have vanilla powder (a beige powder that's a combination of vanilla bean and sugar), you can used vanilla extract, instead.
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Enjoy your slice of gluten-free blackberry banana cake with a mimosa, some herbal tea, or a light-roast mug of coffee to truly round out the experience! Oh, and Lenox has those for you, too. 😉 Thank you so much for following my series with them, talking about quality products that go for longevity and are a great investment for your kitchen.
This post is in partnership with Lenox and Women’s Choice Award, all words and opinions are my own. Posts like these help me to keep this blog and more recipes coming your way!