Blackberry Olive Oil Cake with Lemon and Nutmeg

7 Preheat the oven to 350 Degrees F.
0 Prep the pan: Line an 8-inch cake pan (at least 2 inches deep) with nonstick baking spray and line the bottom with parchment paper. Set aside.
1 Whisk the wet ingredients: In a large bowl, whisk the eggs with the brown sugar. Add the almond milk, olive oil, vanilla extract, and the lemon zest and juice. Whisk to combine.
2 Add the dry ingredients: Add the gluten-free flour, kosher salt, baking soda, baking powder, and nutmeg to the wet mixture. Whisk just until there are no more traces of flour.
3 Fold in the blackberries: Gently fold in the blackberries, reserving a small handful to scatter on top of the cake before baking.
4 Bake: Pour the batter into the prepared pan and top with the reserved blackberries. Bake until the top is golden and a cake tester comes out just clean. Bake for 65-80.
5 Cool and unmold: Let the cake sit in the pan for 30 minutes, then run a knife around the perimeter and turn it out onto a cooling rack to cool completely.
6 Serve and Enjoy!