Which yogurt works best for the bundt cake?

A neutral, not-too-runny plant yogurt is ideal. Coconut, soy or almond yogurt all work beautifully and keep the crumb lovely and moist. I like an unsweetened coconut yogurt because it keeps the cake light without weighing it down.

Can I swap the red currants for other berries?

Yes, the batter is a happy all-rounder. Raspberries, blueberries or blackberries work just as well, and they are especially good paired with dark chocolate instead of white. Just note that very juicy berries can lengthen the baking time a little.

Fresh or frozen red currants – which is better?

Both work. Fresh red currants in season are of course the loveliest, but frozen ones are a great stand-in the rest of the year. Do not thaw frozen berries; fold them in frozen and toss them in a little flour first so they sink less and do not bleed into the batter.

How do I store the bundt cake and keep it moist?

Thanks to the yogurt the cake stays moist for 3 to 4 days, covered or in a tin. It also freezes well – ideally in slices, so you can thaw individual pieces as needed. I add the glaze fresh, just before serving.

How do I stop the cake sticking in the mould?

Grease the bundt tin thoroughly with oil or vegan butter and dust it thinly with flour, especially the grooves. Let the cake rest in the tin for about 10 minutes after baking, then it turns out cleanly onto a rack.

Red Currant Yogurt Bundt Cake – vegan & moist

Hello lovelies, 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.

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.

Glazed bundt cake topped with fresh redcurrants on stand, plated

Slice of yogurt cake with berries on plate before cut bundt cake

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.

Sliced redcurrant bundt cake with red glaze, viewed from above

Slice of bundt cake with berries and gold fork on plate, close-up

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.

Cut yogurt bundt cake revealing moist crumb with redcurrants

Make sure you enjoy the rest of summer and berry season. If you love baking with red currants as much as I do, be sure to try my most delicious red currant cake too. For more fruity, moist summer cakes, my vegan rhubarb yogurt cake is another favourite, and the fragrant lemon elderflower cake with strawberries brings even more summer to the coffee table.

I hope the bundt cake turns out as well for you as it does for us, and I look forward to your feedback.

If you have Pinterest, you can find me here and feel free to pin this picture:

Red currant yogurt bundt cake pin graphic, vegan summer cake

Red currant yogurt bundt cake

Currants

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