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Living With Sjögren’s


Blackberry Spice Cake

Dry ingredients:

  • 3 cups quinoa flour
  • ¼ cup ground flaxseed
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp nutmeg

Wet ingredients:

  • 2/3 cup grapeseed oil
  • 1 cup maple syrup
  • 1-1/4 cup almond milk
  • 1 tsp vanilla


  • 1 pint blackberries
  • ¼ cup coconut flakes


Preheat oven to 375°F and line 12 muffin tins with cups.

In a large mixing bowl whisk together dry ingredients. Set aside.

In a small mixing bowl whisk together wet ingredients.

Add wet ingredients to dry ingredients and mix together until completely lump free.

Fold in ½ of the berries. Using a ¼ cup measure scoop out mixture and place into muffin tin. Garnish with remaining berries and sprinkle with coconut.

Bake in the oven for 20-25 minutes, until a toothpick comes out clean after insertion.

Serve with whipped coconut cream and fresh berries.

*recipe courtesy of Amy Symington,