Naturally Ella · by Erin Alderson★ 5.0
Gluten Free Blackberry Cornbread Cake
NUTRITION · PER SERVING75M COOK
CAL 25%·PRO 15%
CARBS 81G66% OF CAL
13G FIBER41G OTHER28G TOTAL SUGAR
FAT 15G27% OF CAL
8G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender cornbread cake studded with tart blackberries. Gluten-free with maple syrup sweetness. Rustic and fruit-forward, good warm or at room temperature.
dessertamericanbaked good🔥 ovengluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- ½ cup + 2 tablespoons (135 g) Gluten-Free All Purpose Flour (recipe below)
- ½ cup (120 g) fine-ground cornmeal
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup maple syrup
- ½ teaspoon vanilla extract
- ¼ cup melted butter, cooled
- 2 tablespoons whole milk
- 1 1/2 cup blackberries
At a glance
PER SERVING · TIME 75M
CAL 25%·PRO 15%
CARBS 81G66% OF CAL
13G FIBER41G OTHER28G TOTAL SUGAR
FAT 15G27% OF CAL
8G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 285mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 225mg
- Calcium
- 80mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 285MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.