This Blackberry Cinnamon Streusel Cake is grain free, refined sugar free and and great for breakfast or dessert!

Blackberry Cinnamon Streusel Cake

  • Author: Kelsey


  • 2 cups blanched almond flour
  • ½ cup arrowroot flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • ½ cup coconut sugar
  • 4 tablespoons unsweetened vanilla almond milk
  • 1/2 cup grass fed butter (or ghee), melted
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup California Giant Blackberries


  • 1/2  cup + 1 tablespoon almond flour
  • ¼ cup + 2 tablespoons arrowroot flour
  • ⅔ cup coconut sugar
  • 2 teaspoons ground cinnamon
  • ⅛ teaspoon salt
  • 6 tablespoons grass fed butter, melted


  • Preheat oven to 350 degrees and grease an 8×8 pyrex dish.
  • In a bowl combine almond flour, arrowroot flour, baking soda, baking powder, salt and coconut sugar and whisk to combine.  Then add in 2 tablespoons almond milk, ghee, eggs and vanilla extract and whisk to fully combine.
  • Pour half of the batter in the greased dish.
  • Make streusel by combining all of the streusel ingredients in a bowl. Pour half of the streusel onto the batter, followed by the other half of the batter, then the rest of the streusel.
  • Place each blackberry gently on top of the cake so they don’t sink.
  • Bake for 35-40 minutes or until browned on top and cooked through.
  • If any liquid from the blackberries is sitting on top of the cake when it is done baking, just use a paper towel to soak it up!