Fluffy layers of honey-scented cake studded with chocolate chips, a bright tart blackberry filling, and a light whipped blackberry buttercream make this gluten-free, dairy-free honey blackberry layer cake a summer favorite. It’s easy to bake and even easier to love.

---

Note: This post contains affiliate links to which I earn a small commission at no extra cost to you. Thank you for supporting CAKED by Katie.

The Best Gluten-Free Honey Layer Cake

Made from scratch with tender layers, this gluten-free honey cake highlights fresh summer blackberries perfectly. Each bite balances sweet honey, rich chocolate chips, and tart blackberry filling for a delightful contrast of flavors.

What Makes Up a Dairy-Free Honey Cake

Honey Cake Layers – Soft, tender crumb with chocolate chips folded through for texture and richness.

Blackberry Filling – A smooth, tangy filling that bursts with blackberry flavor.

Blackberry Buttercream – Whipped and light, not overly sweet, pairing beautifully with the warm honey notes in the cake.

Ingredients & Substitutions

This recipe is written to be gluten-free and dairy-free, but notes are included for easy swaps so everyone can enjoy it. See the full ingredient list in the recipe card below.

Key Ingredients

Gluten-Free Flour: A 1:1 gluten-free all-purpose blend was used. If you don’t need gluten-free, substitute regular cake flour. Measure by cup, as blends vary in weight.

Dairy-Free Milk: Unsweetened almond milk works well, but any non-dairy or regular milk is fine. Higher fat milks give richer results.

Oil: Use a neutral oil like canola or vegetable oil for best texture.

Honey: Raw or pasteurized honey both work. Liquid honey is easiest to measure and mix.

Dairy-Free Butter: A brick-style plant-based butter is recommended for structure, though regular butter can be used if not avoiding dairy.

Blackberries: Fresh or frozen both work for the filling.

Dairy-Free Chocolate Chips: Use plant-based or regular chocolate chips, or omit if preferred.

Easy Step-by-Step Instructions

You’ll need a mixing bowl or stand mixer, two 8-inch or 9-inch round cake pans, a small pot for the filling, and spatulas.

1: Cream together the dairy-free butter, honey, and oil until light and fluffy.

2: Add eggs and vanilla, mixing until combined.

3: Add the flour, baking powder, and salt and mix on low.

4: With the mixer on low, slowly add milk and mix until just combined.

5: Toss chocolate chips with a tablespoon of flour to prevent sinking, then fold into the batter.

6: Divide batter between two prepared 8-inch pans and bake about 25–30 minutes. Cool completely on a rack.

7: For the filling, cook blackberries with sugar, lemon juice, cornstarch, and a pinch of salt over medium heat until thickened. Cool fully.

8: For the buttercream, beat dairy-free butter until fluffy, add icing sugar, blackberry filling, and lemon juice, then beat until light and smooth.

9: Stack the cooled layers with filling and buttercream, frost, and decorate as desired. Serve at room temperature for best texture.

Assembly Tips for Success

Cool Layers Completely: Warm layers will slide; make sure they are fully cooled or even slightly chilled before stacking.

Level Your Layers: Use a serrated knife or cake leveler so each layer sits flat for even stacking.

Pipe a Frosting Border: Pipe a small dam of buttercream around the edge of the bottom layer to keep the blackberry filling contained.

Chill When Needed: If the frosting becomes too soft while assembling, refrigerate to firm it up before continuing.

How to Decorate an Allergy-Friendly Honey Cake

Decorating is flexible—make the cake your own. Here’s a simple approach:

First: Crumb-coat the cake and chill for 20 minutes.

Second: Apply a final smooth coat of frosting and roughly smooth the sides with an offset spatula or smoother.

Third: Pipe swirls of buttercream on top and place fresh blackberries on each swirl.

Fourth: Chill until serving. Let the cake sit at room temperature 20–30 minutes before slicing for the best texture.

Storing & Freezing

Store the assembled cake in an airtight container in the refrigerator for up to 7 days. Freeze wrapped cake layers for up to 6 months; fruit fillings may be slightly looser after thawing.

Baker’s Tip: Bake layers ahead, cool, wrap tightly in plastic wrap, and freeze. Remove about an hour before stacking to thaw slightly at room temperature.

FAQ

Can this be made into cupcakes?
Yes. The full recipe yields about 24 cupcakes; halve the recipe for 12.

What other pans can I use?
You can bake this in a 9×13 pan, three 6-inch rounds, or two 9-inch rounds. Baking times will change accordingly—watch for golden edges and a toothpick with a few moist crumbs.

Can the blackberry filling be made ahead?
Yes. The filling keeps in the refrigerator up to two weeks.

What other frostings would work?
A simple vanilla buttercream or a blackberry cream cheese frosting would both be excellent alternatives.

The Yummiest Gluten-Free Honey Blackberry Layer Cake

This gluten-free, dairy-free honey blackberry layer cake offers a delicious mix of sweet honey cake, melty chocolate chips, tart blackberry filling, and whipped blackberry buttercream. It’s a bright, summery dessert that’s as pretty as it is tasty.

If you make it, tag @cakedbykatie on social media and leave a review—I’d love to see your creations!

More Berry-Inspired Desserts

Try other fresh berry treats like strawberry shortcake cupcakes, Chantilly cake, raspberry cake, raspberry blondies, blueberry cake, strawberry cake, lemon-blueberry layer cake, or blueberry lemon cookies.

Print

Gluten-Free Honey Blackberry Cake (Dairy-Free)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Katie
• Total Time: 1 Hour 30 Minutes
• Yield: 10 Slices
• Diet: Gluten Free