A new recipe for a blackberry bundt cake, perfect for breakfast with coffee. This cake features both wet and dry ingredients, including gluten-free flour, and an optional frosting.
For the wet ingredients, whisk 2 eggs in a large bowl, then add 3/4 cup almond milk, 1/3 cup olive oil (or oil of choice), and 1 tsp vanilla extract, mixing well. For the dry ingredients, combine 2 cups GF flour (or flour of choice!), 2 tsp baking powder, and 1.5 cups organic blackberries (or berry of choice!). Gradually add the dry ingredients into the wet ingredients, mixing as you add them until just combined. Preheat oven to 350F and line a bundt cake pan. Pour the batter into the prepared pan and cook for 45-55 minutes. For the optional frosting, combine 1/2 stick soft butter, 1 cup powder sugar, 4 tbsp almond milk, and 1 tsp vanilla. Mix well until smooth. Once the bundt cake is done baking and has cooled slightly, top it with the frosting.
