The most delicious red currant cake

Prep 20 min·Cook 40 min·Total 60 min·1 loaf cake (about 12 slices)·VEGAN·265 kcal

Vegan red currant loaf cake with white chocolate glaze and red currants, sliced

Ingredients

300 gr 2 1/3 cups spelt flour
150 gr 3/4 cup coconut blossom sugar
2 Tbsp lemon juice
Zest of 1 lemon
1 tsp vanilla extract
3 tsp baking powder
200 ml 1 cup sparkling water
100 ml 1/2 cup canola oil
200 gr 1 1/3 cups red currants
1 Tbsp apple cider vinegar
100 gr 3.5 oz. vegan white chocolate
1 Tbsp coconut oil
Currants for decoration

Instructions

1.Preheat the oven to 180°C (356°F)
2.Mix flour, sugar, vanilla
3.Add oil, sparkling water, lemon juice and zest and apple cider vinegar to make a smooth dough
4.Pick the currants and add to the dough
5.Put the dough in a greased loaf pan
6.Bake for 40-50 minutes
7.Place the cake on a wire rack and let it cool off
8.Melt the white chocolate with coconut oil and spread on top of the cake.
9.Decorate with left over currants

Notes

Tip from my kitchen: red and white currants are interchangeable (white are a touch milder), while black currants taste much stronger and stain the crumb. If you use frozen currants, fold them in unthawed and tossed in a little flour so they don't sink, and keep the batter from getting too runny. Covered, the cake stays moist for 2–3 days and freezes well without the glaze – add the white-chocolate glaze only after thawing. For a less sweet finish, swap the glaze for a lemon-juice powdered-sugar icing or simply dust with powdered sugar.

Nutrition per serving: 265 kcal