WWW.FREI-STYLE.COMRed currant yogurt bundt cake
Ingredients
- 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
Equipment: Baking oven, bundt cake mould
Instructions
- 1.Preheat the oven to 180°C (356°F)
- 2.Mix yogurt, lemon juice, sugar, vanilla sugar, vanilla extract and oil in a bowl
- 3.Mix all dry ingredients (flour, baking powder and baking soda) and sieve them into the bowl
- 4.Mix well until the dough is smooth
- 5.Roughly chop the chocolate and stir it into the bowl along with apple cider vinegar and the currants
- 6.Place the dough into the greased and floured ring cake mould and bake for 40-50 minutes – check with stick if well done
- 7.Mix powdered sugar and currant juice for the icing
Notes
Tip from my kitchen: toss the red currants in a little flour before folding them in, so they sink less into the batter. Grease and flour the bundt tin well and let the cake rest in the tin for 10 minutes after baking before you turn it out. Covered, it stays moist for 3–4 days thanks to the yogurt and freezes well in slices – I always add the glaze fresh, just before serving.
Nutrition per serving: 265 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook