Ugne's Cashew and Blackberry Cake

Cashew and Blackberry Cake

This beautiful seasonal teacake is perfect for afternoon tea or any time of the day really. It is refined sugar free and gluten free, therefore fairly innocent compared to other sugary and buttery teacakes around. It is light and flavoursome treat which satisfy even the fussiest eaters.


cashew cake


160g crunchy cashew butter 

50g Raw organic extra virgin coconut oil, melted and cooled. If you don’t like coconut flavour, can replace with flavourless oil, like grapeseed oil from Meridian.

65g Truvia

3 large eggs

1tsp vanilla extract

1tbsp/30g  ground flaxseed

2tsp baking powder

175g ground almonds

40g coconut flour

100g fresh blackberries


100g blackberries

1tbsp Truvia



Preheat oven to 180’C and line 18cm/7in cake tin with parchment paper. You can make this teacake  in bread loaf tin too if you wish different shape. 


In the stand mixer or medium size if using hand held mixer put cashew butter, vanilla extract,  Truvia and oil, beat for couple minutes until all combined. Then one by one add eggs, beating well between each addition. Switch off the mixer, add the rest of the ingredients except blackberries and mix all until just combined, that will take literally couple of seconds.


Pour the batter in to the prepared tin, arrange the blackberries on top of the cake by pressing them in to the batter. Bake for 35-40 minutes, or until skewer inserted in the middle of the cake will come out clean. 


Whilst your cake is baking, put remaining blackberries in the small pot together with sweetener and bring to the boil on the medium to low heat. Simmer for 5 minutes until the berries softened and all became like a nice jam. Switch off the heat and leave to cool.


When cake is baked take it out of the oven and leave to cool for 10 minutes in the tin. Then take it out of the tin, place on the wire rack to completely cool.


Put the cake in the serving plate and drizzle with the blackberry jam on top. Light, tasty and fragerant.


cake 2