From Sally Khaledi:

This olive oil blackberry cake feels simple, generous, and beautifully balanced—tender from Darioush olive oil, brightened with lemon, and gently spiced with nutmeg. The blackberries add a juicy burst of fruit throughout, making it the kind of cake that feels just as fitting for breakfast or brunch as it does for an easy afternoon dessert.

Made with a gluten-free flour blend and almond milk, it is approachable and unfussy while still feeling special. Serve it on its own, with a dusting of powdered sugar, or with a spoonful of yogurt or softly whipped cream.

Ingredients:

2 cups gluten-free all-purpose flour blend, such as Cup4Cup and Bob’s Red Mill 1:1
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 cup Darioush olive oil
1 1/3 cups unsweetened almond milk
1 tablespoon vanilla extract
3 large eggs
1 cup light brown sugar
1 lemon, zested and juiced
2 cups blackberries

Prep the pan. Line an 8-inch cake pan, at least 2 inches deep, with nonstick baking spray, and line the bottom with parchment paper. Set aside.

Whisk the wet ingredients. In a large bowl, whisk the eggs with the brown sugar. Add the almond milk, olive oil, vanilla extract, lemon zest, and lemon juice. Whisk to combine.

Add the dry ingredients. Add the gluten-free flour, kosher salt, baking soda, baking powder, and nutmeg to the wet mixture. Whisk just until no traces of flour remain.

Fold in blackberries. Gently fold in the blackberries, reserving a small handful to scatter on top of the cake before baking.

Pour the batter into the prepared pan and top with the reserved blackberries.

Bake until the top is golden and a cake tester comes out clean.

Let the cake sit in the pan for 30 minutes, then run a knife around the perimeter and turn it out onto a cooling rack to cool completely.