Hello lovelies, have you baked with currants yet this summer? If not then I have the perfect recipe for you for this delicious and quick red currant cake. It doesn’t require many ingredients, it‘s very moist, not too sweet and I assure you everyone will love it. And on top it’s vegan with no white sugar, that’s an additional plus.
I like currants very much, no matter if red or white. They contain lots of valuable vitamin C and are intended to help prevent a common cold. But I also like black currants, rather not raw but as a compote, homemade jam, ice cream or sirup.
Now is the perfect time to try this cake as currant season will soon be over by the end of August. You can also use them to bake my rhubarb streusel muffins with crumbles.
If you don’t want to use chocolate glaze, you can also make a sugar glaze with juice or just sprinkle powdered sugar on top of the cake.
In case you like these moist cakes, you may also want to try my delicious banana bread with strawberries and rhubarb that I have to bake almost every week because everyone loves it (you can leave out the strawberries and rhubarb in this recipe if you want).
If you're after more fruity bakes, try my berry muffins too – they use the same fold-in-the-fruit trick. Have a great week and I’m very much looking forward to your pictures as usual – don’t forget to tag me!
