Simple, moist, vegan currant cake topped with fine powdered sugar. Made with just one bowl, fluffy and juicy inside, with a nice mild acidity from the currants. Perfect for the summer garden party or picnic in the countryside.
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 16Piece
Calories 220kcal
Ingredients
FOR THE CAKE:
250mlAlmond milk or any other vegetable milk, room temperature
FOR THE CAKE Preheat the oven to 175 degrees and grease a round baking dish (20cm) with a little oil and dust with flour (optional).
Add almond milk, baking soda and apple cider vinegar to a large baking bowl and stir gently. The liquid should now begin to foam slightly.
250 ml Almond milk, ½ tbspn Baking soda, 7,5 ml Apple cider vinegar
Put a sieve over the bowl, sift in the flour, cornstarch, lupine flour, oil, raw cane sugar, baking powder and sea salt and mix everything once until a homogeneous dough.
270 g light spelt flour type 630 or type 1050, 30 g Cornstarch, 30 g Lupine flour or soy flour, 150 g Frying and baking oil, 150 g Raw cane sugar, ½ tbspn Baking powder, ½ tbspn Sea salt
ALTERNATIVE:Place all ingredients in a high-performance blender (e.g. Blendtec) in order and process with the dough program to a homogeneous dough.
CAUTION:Do not stir too long, otherwise the driving force of the natron will be destroyed.
The dough should be neither too solid nor too liquid and should be easy to pour into the baking pan. If too firm, add a little more almond milk, if too runny, add a little more flour.
TO FINISH add the currants to the batter and gently fold until evenly distributed. Pour the batter into the springform pan and smooth it out.
1 Bowl currants
Place in the oven, bake for 40-50 minutes and test with a wooden stick to see if the cake is done. When the wooden stick comes out clean, then the cake is ready. Turn off oven and leave cake in it for another 30 minutes. Only then remove from the oven and let cool completely (preferably one hour).
Garnish with powdered sugar, cut into pieces and enjoy!
30 g Powdered sugar
Store in an airtight container in the refrigerator for up to 5 days, keep frozen for a few weeks.