Blackberry Chocolate Cake


For me blackberry season means late Summer days - Christmas has been & gone and the kids are getting ready to go back to school. We have wild blackberries on our place (which we try to keep under control) so depending on the season we may get bucket loads or hardly any. Even though we share the blackberries with birds, foxes & rabbits there have been enough this year to use them in baking. 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.


175 g Bakers' Magic Gluten free flour

30 g Potato starch

40 g Cocoa

1/4 tsp Salt

1 tsp Baking powder

1/2 tsp Bicarb of soda

200 g Caster sugar

150 g Butter

2 tsp Vanilla extract

3 Eggs

150 g Plain yoghurt (I used Greek style)

250 g Blackberries

extra - icing sugar for dusting

Cocoa- I use a rich cocoa that contains cocoa butter. The chocolaty taste of this cake will depend on the cocoa you use as there are vast differences between brands. If it isn't chocolaty enough for you add ~5-10 g more. 

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.



Turn the oven on to 170 C. 

Grease a cake ring tin. 

Whiz together the Bakers' Magic Gluten free flour, potato starch, cocoa, salt, baking powder & bicarb. I put these dry ingredients in my Thermomix & mix for 10 sec speed 7.

Cream together the butter & sugar using a stand mixer or hand held beaters.

Add in the vanilla extract & mix to combine.

Beat in one egg until the mixture is light & fluffy.

Repeat with one more egg.

Mix in the dry ingredients. Scrape down the sides of the bowl & beat the mixture some more.

Beat in the last egg until the mixture is uniform.

Add in the yoghurt & mix well. Scrape down the sides of the bowl & beat the mixture some more.

Gently add in the blackberries. 

Transfer cake batter to the tin & bake in the oven for ~35 mins. The actual time will vary depending on your oven. If in doubt insert a skewer into the cake if it comes out clean the cake is ready.

Cool the cake in the tin for ~5 mins before turning out.

Dust the cake with icing sugar just before serving.