Red currant yogurt bundt cake
Prep: 20 minCook: 40 minTotal: 60 minServings: 1 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
Instructions
- 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
Source: frei-style.com/red-currant-yogurt-bundt-cake