Hello everyone, I wish berry season would never end, but soon it's time again. And so today I share a great recipe for a red currant yogurt bundt cake with you. Made quickly, very juicy and the addition of white chocolate provides a sweet contrast to the red berries.
I love currants very much and so we planted two sticks in the raised beds this year. But unfortunately we weren’t lucky with the harvest, as we had aphids on them. Luckily we have a nice neighbor who gave us plenty of currants.
The small berries are good for your skin and eyes, because they contain a lot of vitamin A. With their high iron content, they promote blood formation and flavonoids are good for cell renewal. Antioxidants keep us young and fit. Currants are not only delicious, but the white, red and black berries are also healthy and do us good.
Their German name “Johannisbeeren” comes from the fact that they have their optimal maturity around the Johannis Day in June (the black ones a little later). But you even get them here until September. It's best to visit a farm shop or a local market.
And now here is the recipe for red currant yogurt bundt cake:
Red currant yogurt bundt cake
- Baking oven
- bundt cake mould
- 225 gr (1 cup) plant-based yogurt (coconut or soy)
- Juice & zest of 2 lemons
- 150 gr (3/4 cup) xylitol (birch sugar) or any other sugar type of your choice
- 100 ml (1/2 cup) neutral oil (e.g. canola or sunflower)
- 1 bag (2 tsp) vanilla sugar
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- 300 gr (2 1/3 cups) flour (e.g. spelt)
- 1 Tbsp apple cider vinegar
- 150 gr (5 oz.) red currants
- 80 gr (3 oz.) vegan white chocolate
- Powdered sugar and juice for the icing
- Preheat the oven to 180°C (356°F)
- Mix yogurt, lemon juice, sugar, vanilla sugar, vanilla extract and oil in a bowl
- Mix all dry ingredients (flour, baking powder and baking soda) and sieve them into the bowl
- Mix well until the dough is smooth
- Roughly chop the chocolate and stir it into the bowl along with apple cider vinegar and the currants
- Place the dough into the greased and floured ring cake mould and bake for 40-50 minutes – check with stick if well done
- Mix powdered sugar and currant juice for the icing
The cake turns out very juicy and fluffy, even without the addition of eggs. You can use either coconut, soy or almond yogurt, depending on what you like most. Other berries work well too, you can try the cake with raspberries and dark chocolate.
You can enjoy the cake with or without icing, either way it is perfect for a summer picnic, a cozy Sunday coffee or just like that. And by adding yogurt it doesn’t turn out so solid.
Make sure you enjoy the rest of summer and berry season. You can find many summer here on the blog.
If you have Pinterest, you can find me here and feel free to pin this picture:
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