Vegan Red Currant Cake - Easy and Fast to Make
Fruity with just the right tangy twist
Ingredients
Dry Ingredients
- 300 grams/ 2 ½ cups spelt flour
- 160 grams/ 1 ½ cups ground almonds
- 2 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- 1 tsp cinnamon (optional in case you like cinnamon)
- 130 grams/ ⅔ cups sugar (I used cane sugar)
Wet Ingredients
- 100 ml/ 7 tbsp rapeseed or sunflower oil
- 240 ml/ 1 cup soy milk (or oat/almond)
- 2 tsp apple cider vinegar or lemon juice
- 1 tsp vanilla extract (optional)
Add-ins
- 500 grams/ 4 cups fresh red currants
Instructions
- 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.
