No egg blackberry cake

no egg blackberry cake

I’ve always thought that baking was not one of my strong points. This is probably due to my attempt at making bread when I was younger and it flopped terribly. My sister did a great job and received the label good baker. I did not. However I seem to be getting the hang of it lately.

My fear of failure seems to be weaker as I grow.  I was also told once that baking needs to be followed precisely. I don’t think so.This probably made me fearful about baking. But not anymore.

Take this blackberry cake for example. It has all the right components for a dessert or breakfast. You could easily bring this to a brunch and someone will probably ask you for the recipe. 


  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 apples, peeled and chopped
  • 2 ripe bananas
  • 1/2 cup honey
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 1 6 ounce container blackberries, rinsed
  • 2 tablespoons sweetened coconut


  • Preheat oven to 375 degrees
  • Combine flour, baking powder, baking soda, and salt in a bowl
  • To blender add peeled and chopped apple, bananas, honey, milk, vanilla, and lemon juice. Blend until it is liquid
  • Mix together liquid with flour mixture
  • Spray pie pan with baking spray
  • Add cake batter to pan 
  • Place blackberries on cake batter. They can fall into the batter. 
  • Sprinkle on sweetened coconut
  • Bake in oven for approximately 20 minutes or until toothpick comes out clean


Recipe inspired by Espresso and Cream


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