Blackberry and Apple Cake

You know that feeling when you want a dessert that feels a little fancy but doesn’t require a chemistry degree to make? Yeah, me too. That’s exactly why I’m so excited to share this recipe with you. This Blackberry and Apple Cake is my go-to when I need something impressively delicious without the fuss. It’s the kind of humble, rustic cake that makes your whole kitchen smell incredible and has everyone asking for a second slice.

Try my Fluffy Pancakes with Apple Compote recipe.

Why You’ll Love This Recipe

Seriously, this cake is about to become your new best friend. Here’s the scoop:

→ It’s Stupidly Easy. No fancy mixer, no creaming butter and sugar, no stress. Just whisk the dry stuff, stir in the wet stuff, and you’re done. It’s basically a one-bowl wonder.

→ The “Wow” Factor is Real. Flipping the cake to reveal that gorgeous, jeweled fruit top is pure magic. It looks like you slaved away in a fancy bakery, but we’ll keep your secret.

→ No Eggs, No Dairy, No Problem! Accidentally vegan and easily made gluten-free with a 1:1 flour swap. It’s the perfect dessert to please almost any crowd without any extra effort.

→ The Perfect Texture Combo. You get the moist, tender crumb from the olive oil and the little bursts of tangy-sweetness from the blackberries and apple. It’s a party in your mouth.

→ It’s Not Too Sweet. The coconut sugar gives it a warm, mellow sweetness that lets the fruit really shine. It’s perfect for breakfast with a cup of coffee, an afternoon snack, or a not-too-heavy dessert.

→ Your Kitchen Will Smell Amazing. The combination of baking apples, orange zest, and vanilla will make your house smell like a cozy fall dream, no candle required.

In short, it’s the low-effort, high-reward cake of your dreams. Let’s bake it.

Try my Lemon Blueberry Yogurt Cake recipe.

What You’ll Need To Make

NOTE: For measurements and rest of the ingredients check the recipe card below.

Okay, let’s geek out for a second on what makes this cake so darn good. You might look at this list and think, “Huh, that’s an interesting mix,” but trust me, every single one has a job to do!

→ Olive Oil: I know it might sound fancy, but it’s the secret to an unbelievably moist and tender crumb. It gives this cake a rich depth that butter just can’t match, and it keeps everything incredibly soft for days.

→ Coconut Sugar: This isn’t just for health food stores! I love using coconut sugar because it gives a warm, almost caramel-like sweetness that pairs perfectly with the fruit. It’s a less refined option, and it makes the cake feel a little more wholesome.

→ The Orange Zest: Don’t you dare skip this! A little zest is like a bright burst of sunshine that wakes up all the other flavors. It doesn’t make the cake taste like orange; it just makes it taste more. You’ll be amazed at the difference it makes.

→ Apple Cider Vinegar: This is our magic trick! When it teams up with the baking soda, it creates tiny bubbles that make the cake light and fluffy. You won’t taste it at all, I promise. It’s just there to give us the perfect rise.

So, you see, every ingredient is a key player on the team. Together, they create a cake that’s anything but ordinary.

NOTE: For measurements and rest of the ingredients check the recipe card below.

What You’ll Need To Do

Time required: 75 mins Serves: 12

Alright, let’s get this show on the road! It’s time to turn those gorgeous ingredients into a stunning cake.

Step 1: Get Prepped!

First things first, crank that oven to 350°F (160°C). Grab an 8-inch round cake pan and give it a hug with some baking paper, or use a trusty silicone pan if you have one. This just makes life so much easier later!

Step 2: Whisk Together the Dry Stuff

In a large bowl, whisk together your flour, baking powder, coconut sugar, baking soda, and that tiny, mighty pinch of salt. Just whisk until everyone is happily acquainted.

Step 3: Bring in the Wet Team!

Now, let’s make things interesting! Gradually pour in the olive oil, vanilla extract, apple cider vinegar, and that sunny orange zest. Follow it up with the almond milk. Stir it all together until you have a lovely, smooth, and somewhat thin batter. Don’t overthink it just mix until no dry spots remain.

Step 4: The Grand Fruit Fold-In

Here comes the fun part! Gently fold your chopped apples and blackberries into the batter. Be patient and kind we want to keep those beautiful berries mostly intact, not smush them into jam.

Step 5: Create Your Fruity Bottom Layer!

Wait, the bottom? Yes, you read that right! This is the magic trick. Take your prepped cake pan and arrange the sliced apples and halved blackberries (cut-side up, please!) in a single layer on the bottom. This is going to be the gorgeous, fruity TOP of your cake when it’s done. Trust the process!

Step 6: The Big Pour

Carefully pour your batter over the arranged fruit in the pan. Use a spatula to spread it evenly, tucking the fruit in snugly.

Step 7: Bake to Perfection

Slide that pan into your preheated oven and let the magic happen for 55-60 minutes. You’ll know it’s ready when the top is golden and a toothpick poked into the center comes out clean.

Step 8: The Flip of Faith

This is the most important step! Take the cake out of the oven and let it cool down in the pan for a full 30 minutes. Do not skip this! It needs this time to settle.

After 30 minutes, run a knife around the edge, place a plate on top, and with confidence (and maybe a deep breath!), flip the whole thing over. Gently lift off the pan and peel away the baking paper to reveal your stunning fruity masterpiece.

Step 9: Enjoy!

You’ve earned it! Slice it up and serve it warm, or wait until it’s cool. It’s fantastic either way.

Leftovers? (As if!)

If you somehow have any left, just pop it into an airtight container on the counter. It’ll stay delicious for 3-4 days… if it lasts that long

Glycemic Index (GI):Low to Medium (Approx. 45-55)

This is primarily due to the use of coconut sugar and the high fiber content from the fruit and whole-grain-like nature of the recipe, which slows down sugar absorption.

Glycemic Load (GL):Low (Approx. 10-12)

The total available carbohydrates per serving are moderate, resulting in a low glycemic load, meaning it has a modest impact on blood sugar levels.

Easy Ingredient Swaps

Fruit Swaps:

• Blackberries: Feel free to swap with an equal amount of raspberries, blueberries, or chopped strawberries. Frozen berries work great, too just don’t thaw them first to avoid dyeing the batter.
• Apple: Pears are a fantastic and sweet substitute. You could also use peaches or plums when they’re in season for a summer twist.

Flour & Sugar:

• All-Purpose Flour: For a gluten-free version, use a 1:1 gluten-free baking blend. Whole wheat pastry flour also works for a heartier texture.
• Coconut Sugar: An equal amount of light brown sugar is the closest match and will give you a similar moist, caramel-like flavor.

Liquid & Fat:

• Olive Oil: Avocado oil, melted coconut oil, or even a neutral vegetable oil will work perfectly here.
• Almond Milk: Any other plant-based milk like oat milk or soy milk will work, as will regular cow’s milk if you’re not strictly vegan.

Flavor Boosters:

• Orange Zest: The zest of a lemon will provide a similar bright, sunny kick.
• Spice It Up: Add a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for a cozy, warm flavor.

The Topping:

• Get creative! The decorative fruit on top can be any combination you like. Sliced pears with raspberries or peaches with blueberries would be absolutely beautiful.

Try my 5-Ingredient Orange Cake recipe.

Sweet & Cozy Twists

1| Streusel Topping: Skip the fruit layer on the bottom and instead, mix 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp coconut sugar, and a pinch of cinnamon with 3 tbsp of cold cubed butter (or solid coconut oil) until crumbly. Sprinkle over the batter before baking for a classic coffee cake vibe.

2| Ginger Zing: Add a tablespoon of finely chopped crystallized ginger to the batter, or 1 tsp of ground ginger to the dry ingredients. It adds a warm, spicy kick that pairs amazingly with the fruit.

3| Lemon-Thyme Elegance: Swap the orange zest for lemon zest and fold 1-2 teaspoons of finely chopped fresh thyme leaves into the batter. It’s a surprisingly sophisticated and refreshing combination.

4| Almond Crunch: Fold 1/2 cup of sliced almonds into the batter and sprinkle another 1/4 cup on top before baking for a wonderful nutty flavor and texture.

Hearty & Wholesome Tweaks

1| Breakfast Boost: Replace half of the all-purpose flour with whole wheat flour or oat flour for a heartier, fiber-rich cake perfect for the morning.

2| Seed Power: Add 2 tablespoons of chia seeds or poppy seeds to the dry ingredients for a little nutritional boost and interesting texture.

3| Oatmeal Crumble: For a gluten-free option, use a certified GF all-purpose flour blend and add 1/2 cup of rolled oats to the batter for a lovely, rustic chew.

Decadent & Indulgent Ideas

1| White Chocolate Chips: Fold in 3/4 cup of white chocolate chips into the batter. Their sweetness is a dream with the tart blackberries.

2| Brown Sugar & Bourbon: Replace the coconut sugar with dark brown sugar and add a tablespoon of bourbon along with the wet ingredients for a deep, rich flavor.

3| Cream Cheese Swirl: Before baking, dollop 4 oz of softened cream cheese mixed with 2 tbsp of sugar and 1/2 tsp vanilla onto the batter. Use a knife to swirl it through for a marbled, rich effect.

Seasonal & Festive Variations

1| Fall Spice: Add 1 tsp of cinnamon and 1/4 tsp of nutmeg to the dry ingredients and use apples and cranberries instead of blackberries.

2| Summer Berry Medley: Use a mix of all your favorite summer berries raspberries, blueberries, and blackberries for a vibrant, juicy explosion in every bite.

3| Tropical Twist: Swap the apple for diced mango and the blackberries for shredded coconut. Use lime zest instead of orange for a sunny, tropical treat.

Try my Crispy Carrot Cake Bites recipe.

My Top Tips for Cake Success!

Want to make sure your cake turns out perfectly? Here are a few things I’ve learned along the way:

1| Don’t Over-mix! Once you add the wet ingredients to the dry, just stir until the flour disappears. A few lumps are totally fine! Over-mixing can make the cake tough.

2| The “Toothpick Test” is Your Best Friend. Ovens can be tricky, so start checking your cake at the 55-minute mark. The toothpick should come out with just a crumb or two, not wet batter.

3| Patience is a Virtue (Especially with Cooling!). I know it’s hard to wait, but letting the cake cool in the pan for a full 30 minutes is non-negotiable. This gives it time to set, so it won’t fall apart when you flip it.

4| Embrace the Parchment Paper. For the cleanest flip, I highly recommend lining your pan with a circle of parchment paper. It’s a little extra step that guarantees your beautiful fruit top will release perfectly.

5| Go for Frozen Berries. No fresh blackberries? No problem! You can use frozen ones straight from the freezer. No need to thaw just toss them in flour first to prevent them from sinking to the bottom.

6| Zest Your Orange First! Before you juice it or do anything else, zest that orange. It’s a million times easier to zest a whole, firm fruit.

7| Let it Cool for a Clean Slice. For those picture-perfect slices, let the cake cool almost completely. It will be much less crumbly and will show off those gorgeous fruit layers beautifully.

Try my Orange, Carrot and Almond Cake recipe.

Budget-Friendly Tips

Want to make this delicious cake without breaking the bank? No problem! Here are my favorite tricks for keeping it affordable:

1| Sugar Swap is A-OK! Coconut sugar is lovely, but light brown sugar or even regular white granulated sugar works perfectly and is usually much easier on the wallet.

2| Oil Change! Extra virgin olive oil can be pricey. Feel free to use a neutral-tasting vegetable oil, canola oil, or even melted coconut oil instead. The flavor will be slightly different, but the cake will still be incredibly moist.

3| Milk for All! Any milk you have on hand will work. If you’re not strictly vegan, regular cow’s milk is a great option. Otherwise, soy milk is often the most affordable plant-based milk.

4| Frozen is Your Friend! Fresh berries can be expensive, especially off-season. Frozen blackberries are a fantastic and budget-friendly alternative. No need to thaw them just toss them in a bit of flour from your recipe to prevent sinking and fold them in.

5| Skip the Topping Fruit. The cake is still absolutely delicious without the decorative fruit layer on the bottom. You can put all the chopped fruit directly into the batter to ensure every bite is fruity and flavorful.

6| Zest a Lemon Instead. If you have a lemon on hand but not an orange, use it! Lemon zest provides that same bright, fresh flavor that makes the other ingredients pop.

7| Buy in Bulk! If you bake even occasionally, check the prices for flour, baking powder, and baking soda in the bulk bins. You can often get just what you need for a fraction of the cost of a whole box.

Try my Blueberry Cheesecake Protein Smoothie recipe.

How to Serve This Superstar Cake

This cake is a total chameleon it’s fantastic all on its own, but you can also dress it up for any occasion! Here are a few of my favorite ways to serve it:

1| The Classic (My Personal Favorite): A simple, warm slice with a hot cup of coffee or tea. It’s the ultimate cozy afternoon treat.

2| À La Mode, Please! Take it to the next level by serving a warm slice with a cold scoop of vanilla bean ice cream. The contrast between the warm cake and cold ice cream is pure magic.

3| A Dollop of Goodness: A generous spoonful of whipped cream or Greek yogurt is fantastic. The tanginess of yogurt balances the sweetness of the fruit perfectly.

4| For a Fancy Brunch: Drizzle a little custard or a simple powdered sugar glaze over the top. It looks incredibly elegant with minimal effort.

5| The Holiday Upgrade: For a festive touch during the holidays, serve it with a scoop of cinnamon or pumpkin spice ice cream.

6| Breakfast of Champions: Let’s be real, it has fruit in it! A slice with a side of Greek yogurt makes for a totally acceptable and delicious breakfast.

No matter how you serve it, this cake is sure to be a hit.

Try my Banana Bread Carrot Cake recipe.

Keeping Your Cake Fresh & Delicious

Wondering how to store your masterpiece? Here’s the lowdown:

Storage Tips:

• Room Temp is Best: Keep the cake in an airtight container or tightly wrapped in plastic wrap on the counter. It’ll stay perfectly moist and delicious for 3-4 days.
• Give it a Flat Surface: If you can, store it on a flat plate instead of a cake stand with a dome to keep the air out.
• Chill for Longer Life: For longer storage, you can refrigerate it for up to a week. Let a slice sit out for 15 minutes to take the chill off before eating it tastes much better at room temp!
• Freeze it! This cake freezes beautifully! Wrap the whole cake or individual slices tightly in plastic wrap, then in foil. It will keep happily in the freezer for up to 3 months.

Reheating Tips (For that “Fresh-from-the-Oven” Vibe):

• The Oven/Method: The best way to reheat a slice is in a 350°F (175°C) oven or toaster oven for 5-10 minutes. This will make the outside slightly crisp and the inside warm and tender again.
• Quick Microwave Fix: In a hurry? Pop a slice in the microwave for 15-20 seconds. It will be warm and soft, though the texture won’t be quite as perfect as the oven method.
• Pro Tip: If you’re reheating a frozen slice, no need to thaw! Just add a few extra minutes to the oven time.

Try my Fluffy Almond Flour Pancakes recipe.

Final Thoughts

And there you have it! My not-so-secret weapon for winning over a crowd with minimal effort. I really hope this cake brings as much joy to your kitchen as it has to mine. It’s a seriously forgiving recipe, so don’t be afraid to make it your own. Give it a try and let me know how it turns out for you. Happy baking.

Recipe Card