Some flavours just belong to summer. Let me share something truly special with you. One of my all-time favourite summer bakes. This Vegan Red Currant Cake is a traditional summer cake in Austria (Ribiselkuchen in German). It is fruity with just the right tangy twist and I’m pretty sure you’ll fall in love at first bite.
Red currant cake has held a special place in my heart since childhood. Where I live, red currants are a very 'short season' fruit, usually available in July and August, which makes baking with them feel extra special. I still remember the school holidays when our kind elderly neighbour would proudly bring over a basket from his overflowing red currant harvest. He always had more than he could use, so my mom baked them into a beautiful cake and returned the favour by sharing it with him. We’d sit together in the garden, enjoying every tangy-sweet bite. Red currants may be tart on their own, but in a cake, they’re the perfect balance of sweetness and zing. In this easy recipe, I’ll show you my vegan version, made without butter, eggs or any animal products. It’s simple to make, so let’s get started!
Ingredients for Vegan Red Currant Cake
Red Currants
Spelt Flour
Ground Almonds
Vanilla
Soy Milk
Neutral Oil (I used Rapeseed Oil)
Apple Cider Vinegar
Baking Powder
Cinnamon
Sugar
Vanilla
How I perfected this Vegan Red Currant Cake
Like with every baked recipe I share, I tested a few versions before landing on this one. Each time, I made small changes. A little more almond here, a touch more cinnamon there, until it tasted exactly how I wanted it to. This was also the clear favourite in my family. The almonds and cinnamon bring a soft, warm aroma that fills the kitchen and the tart red currants balance it perfectly. I also love how the currants bake into these little pockets of juice that burst when you bite into them. It really makes the cake feel alive and seasonal.
Is it sweet enough even though red currants are tart?
I love that this cake isn’t too sweet because of the tangy berries. The almonds bring a gentle, nutty balance that works so well with the currants. I usually reduce the sugar in the batter, as I do with most of my recipes. If it’s not sweet enough for you, just dust it with powdered sugar after baking. That way, everyone can adjust it to their taste.
For the batter, I almost always use soy milk. In my experience, it gives the best soft and tender texture. I rarely bother with flax or chia ‘eggs’ in vegan baking; they’re usually not needed. Most cakes turn out beautifully with just soy milk mixed with a little apple cider vinegar. That combination creates a quick vegan ‘buttermilk’, which helps the cake rise and stay fluffy. Depending on the recipe, I sometimes add applesauce or mashed banana for extra moisture, but here, the soy buttermilk alone does the job perfectly.
Helpful tips for the best possible Vegan Red Currant Cake
If you’re using fresh red currants, be sure to pat them dry after washing, because too much surface moisture can make the top of the cake soggy. I also recommend not mixing the berries into the batter, but rather pouring them over the top and gently pressing them in. That way, they stay beautifully visible, and the cake doesn’t turn into a mushy mess. You want juicy, not soggy!
When mixing the batter, avoid over-mixing! Once the wet and dry ingredients come together, stir just enough to combine. Over-mixing activates the gluten in the flour and can lead to a dense or rubbery texture instead of a soft, tender crumb.
And one last little trick: about halfway through baking, I like to loosely cover the cake with an upside-down muffin tray or some foil. It helps keep the currants from burning or going too dark on top, especially if your oven runs hot.
Can I make it gluten-free?
I’ll be honest – I’m not yet as experienced with gluten-free baking as I’d like to be but since someone in my family tries to live gluten-free, I’ve been working on more recipes in that direction so stay tuned for that. For this cake you can swap the regular flour for a good gluten-free blend, ideally one that’s meant for cakes and already contains a binder. The texture may turn out a little different, but the flavours will still shine. If you give it a try, please let me know how it worked for you, I love hearing your stories and learning from your experiences, too.
In a large bowl, whisk together the flour, ground almonds, baking powder, baking soda, salt, and cinnamon.
Pour in the maple syrup, oil, plant-based milk, vinegar or lemon juice, and vanilla extract. Stir until just combined, don’t overmix.
Pour the mixture into a lined baking dish. Top with the red currants and gently push them into the dough.
Bake at 180 °C / 350 °F for 35-40 minutes. I like to loosely cover the cake about halfway through the baking time. It helps keep the berries from turning too dark. Let the cake cool. To serve, dust with powdered sugar.
Course: Dessert
Cuisine: Austrian, Central Europe
Keyword: Easy, Vegan, Vegan Cake
How should I store Red Currant Cake and how long does it stay fresh?
In my opinion, this is a cake that’s best enjoyed within the first two days. I can never resist having a slice while it’s still warm, but I also really love it chilled. Once it’s cooled completely, I pop it in the fridge and it takes on this lovely, refreshing quality that’s perfect for summer. If you’re having a garden party or an afternoon Jause (an Austrian-style snack break with coffee, tea and something sweet), that cool, tangy bite is such a treat. Just store it in an airtight container so it stays moist and fresh.
Easy Swaps & Seasonal Tweaks
No ground almonds on hand? No problem. You can easily swap them for ground hazelnuts, which add a toastier, slightly richer flavour. And if red currants aren’t in season or easy to find where you live, don’t worry. This recipe also works beautifully with other tart or juicy berries like raspberries, gooseberries, or even a mix of blueberries and blackberries. The key is to choose berries that bring a bit of brightness and contrast to the sweet, nutty cake base.
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see too!
And if you enjoyed baking this traditional Austrian tangy Vegan Red Currant Cake, make sure to check out this Vegan Braided Brioche Bread goodness next.
