Gluten Free Blackberry Lavender Layer Cake

This gluten free blackberry lavender layer cake is one of the prettiest cakes I’ve ever made. It tastes as good as it looks, and it’s honestly not as hard to put together as you might think.

The cake layers are soft and light, made with almond flour and tapioca starch instead of regular wheat flour. You really can’t tell the difference once it’s all assembled.

Between the layers there’s a homemade blackberry compote that adds this beautiful fruity sweetness. And the lavender Swiss meringue buttercream on top is silky smooth with just a hint of floral flavor.

If you’ve been looking for a showstopper dessert that’s 100% gluten free, this is it. It’s perfect for birthdays, celebrations, or honestly just a weekend baking project.

The combination of blackberry and lavender is one of those pairings that just works. Not too sweet, not too floral, just really well balanced.

Why You’ll Love This Recipe

Stunning Showstopper Cake – This layered purple cake with fresh blackberries on top looks like it came straight from a fancy bakery.

Nobody Will Know It’s Gluten Free – The almond flour and tapioca starch combo creates a soft moist crumb that rivals any wheat-based cake.

Blackberry and Lavender Is a Perfect Pairing – The floral lavender and the sweet-tart blackberry compote complement each other in the most delicious way.

Ingredients

For the Cake

• 2 cups Almond Flour
• 3/4 cup Tapioca Starch
• 1 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Salt
• 1 tbsp Dried Culinary Lavender, finely ground
• 1 cup Unsalted Butter, softened
• 1 1/2 cups Granulated Sugar
• 4 Large Eggs, room temperature
• 1 tsp Vanilla Extract
• 3/4 cup Buttermilk
• Purple Gel Food Coloring (optional)

For the Blackberry Compote

• 2 cups Fresh Blackberries
• 1/4 cup Granulated Sugar
• 1 tbsp Fresh Lemon Juice
• 1 tbsp Tapioca Starch mixed with 1 tbsp Water

For the Lavender Swiss Meringue Buttercream

• 5 Large Egg Whites
• 1 1/4 cups Granulated Sugar
• 1 1/2 cups Unsalted Butter, softened and cubed
• 1 tsp Vanilla Extract
• 1/2 tsp Lavender Extract
• Purple Gel Food Coloring

For Decoration

• Fresh Blackberries
• Dried Lavender Sprigs

How to Make

Step 1

Preheat your oven to 350 F and prepare three 8-inch round cake pans with grease and parchment paper. Whisk together the almond flour, tapioca starch, baking powder, baking soda, salt, and finely ground lavender.

Step 2

Beat the butter and sugar together on medium-high speed for 4 to 5 minutes until pale and fluffy. Add the eggs one at a time, beating well after each, then mix in the vanilla. Add the flour mixture in three additions alternating with the buttermilk, mixing on low until just combined.

Step 3

Add a tiny drop of purple food coloring if desired for a subtle lavender hue. Divide the batter among the pans and bake for 22 to 26 minutes until a toothpick comes out clean. Cool in the pans for 10 minutes, then turn out onto racks.

Step 4

Make the blackberry compote by combining the blackberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 6 to 8 minutes, stirring and gently pressing the berries, until they break down and release their juices.

Step 5

Stir in the tapioca starch mixture and cook for another minute until thickened. Strain through a fine mesh sieve to remove the seeds, pressing to extract all the liquid. Let cool completely.

Step 6

For the buttercream, place the egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until the sugar fully dissolves and the mixture reaches 160 F.

Step 7

Remove from heat and beat on high speed with an electric mixer for 8 to 10 minutes until stiff, glossy, and completely cooled. Add the softened butter a few cubes at a time, beating on medium speed. It may look curdled briefly but keep beating until it comes together smooth. Mix in the vanilla and lavender extract. Tint a soft purple with gel food coloring.

Step 8

Level the cake layers if needed. Place the first layer on a cake stand and pipe a ring of buttercream around the edge to create a dam. Spoon half the blackberry compote inside the dam and spread evenly. Place the second layer on top and repeat the dam and compote. Top with the third layer.

Step 9

Crumb coat the entire cake with a thin layer of buttercream and chill for 20 minutes. Apply the final coat of buttercream, smoothing it with a bench scraper. Use any leftover buttercream to pipe rosettes or swirls on top if desired.

Step 10

Decorate the top with fresh blackberries and dried lavender sprigs. Refrigerate for at least 30 minutes before slicing. Bring to room temperature for 15 minutes before serving for the softest texture.

My Tips

Grind the Lavender Until It’s Powder

Dried lavender buds are tough and woody, and if you leave any bigger pieces in the batter you’ll get an unpleasant chewy bit in your cake. Use a spice grinder or mortar and pestle and grind it until it looks like a fine powder.

Also, measure the tablespoon after grinding, not before. Whole buds take up more space, so grinding first gives you the right amount of actual lavender flavor.

One more thing – make sure your lavender is culinary grade. The kind sold for potpourri or crafts is often treated with chemicals and will taste awful in food.

Don’t Panic When the Buttercream Curdles

There’s a stage when you’re adding butter to the meringue where the whole thing looks like a soupy, curdled mess. This is completely normal and happens almost every time with Swiss meringue buttercream.

The fix is simple – just keep beating on medium speed. It usually takes another 2-5 minutes of mixing before it suddenly comes together into a smooth, silky buttercream.

If it’s been a while and it still looks broken, your meringue was probably too warm when you started adding butter. Pop the bowl in the fridge for 10 minutes, then beat again and it should come together.

Cool the Compote Completely Before Assembly

If you spread warm compote onto your cake layers, it will melt the buttercream dam and seep into the cake. The layers will slide around and the whole thing becomes a mess.

Make the compote first and let it cool to room temperature, or even better, make it the day before and keep it in the fridge. It thickens up more as it cools, which also makes it easier to spread inside the dam without it running everywhere.

More Tasty Recipes

• Gluten Free Classic Vanilla Layer Cake
• Gluten Free Coconut Layer Cake
• Gluten Free Blueberry Buckle Cake
• Gluten Free Raspberry Almond Tart
• Gluten Free Strawberry Crunch Cake

FAQ

Can I substitute the lavender extract in the buttercream if I can’t find it?

If you can’t track down lavender extract, you can steep about 1 tablespoon of dried culinary lavender in a couple tablespoons of warm milk or cream for 15 minutes, then strain it and add that liquid to your buttercream instead. It gives you a similar floral flavor without needing a specialty extract.

Just be careful not to overdo it, because lavender can quickly go from pleasant and floral to tasting like soap. Start with a small amount and taste as you go.