Blackberry and Blueberry Cinnamon Cake

For a tasty flavour we recommend trying different seasonal berries.

Ingredients (serves 8)

  • 150g Pure spread
  • 150g caster sugar
  • 150g ground almonds
  • 150g self-raising flour
  • 1 tsp ground cinnamon
  • 1 large egg
  • 2 tsp madagascan vanilla extract
  • 100g blueberries, fresh or frozen
  • 150g blackberries, fresh or frozen
  • Sifted icing sugar & cinnamon to dust
    20 mins

    50 mins

  • Dairy Free
  • Vegetarian


  1. Preheat oven to 180°C/gas mark 4. Grease a 23cm spring form tin cake tin with Pure spread and line base with baking parchment.
  2. Put the Pure spread, sugar, almonds, flour, cinnamon, egg and vanilla extract into a bowl and beat well.
  3. Spread half the mixture into the tin and cover the base. Scatter over the berries and cover them with the remaining cake mix, using the back of a fork to distribute evenly.
  4. Place the cake tin on a baking sheet and bake for approximately 50 minutes until golden and springy to touch. Allow to cool in the tin before dusting with the spiced icing sugar.
  5. Serve with sweetened soya free yoghurt or dairy free ice cream.

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