This Cornmeal Berry Cake has been a recipe I have been making in my house for at least ten years. It is a favourite of my parents, and works perfectly as a summer dessert or as an addition to a brunch table. I have adapted my original version of this recipe which I posted back in 2014, and have made some substitutions. This was my first time working with cassava flour, and I absolutely loved the result. For those of you who haven’t heard of cassava, it is a starchy vegetable similar to potatoes. It is a great baking option for those who are trying to eat a grain free diet. Most importantly, it has a very neutral flavour which makes it a great option for gluten-free baking. I am excited to experiment more.
I hope you love this cake as much as I do! I did an extra recipe test using muffin tins, so there are directions to make muffins with this recipe as well. As always, this recipe is free of gluten, dairy, and refined sugars.
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