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Johannisbeer-Joghurt Gugelhupf
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Red currant yogurt bundt cake

A delicious summer cake, juicy and refreshing with a pleasant sweetness. 
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Cake, Dessert, Kleinigkeit, Kuchen
Keyword: bundt cake, Cake, Currants, juicy, sugar-free, summer, Vegan
Servings: 1 cake
Author: Verena Frei

Equipment

  • Baking oven
  • bundt cake mould

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