Blackcurrant cake

vegan, vegetarian

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Black is the best colour. Any doubt? You can love or hate blackcurrants but no metter what this cake will steal your heart.

Blackcurrant deliciousness

dry ingredients

300 g wholemeal flour

70 g demerara sugar

1 tsp baking soda

a pinch of sea salt

wet ingredients

300 ml coconut milk

70 g coconut oil

juice of one lemon

1 tbsp vanilla extract

1tsp cider vinegar

topping

blackcurrants

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Preheat oven to 180C. Line the cake tin with parachment paper or spread the vegan margarine all over the pan.

Mix all dry and wet ingredients in separate bowls. Stir in remaining ingredients and mix until incorporated. The mixture should be thick and sticky.

Pour the mixture into prepared cake tin and top up with blackcurrants. Bake for 35-40 minutes. To check if the cake is ready insert the skewer. If comes out clean – the time is now! Leave it inside for couple of minutes and leave it to cool down.

Then slice in to pieces and enjoy!

*Tips*

– you can use any flour you like, try to use tapioca or buckwheat flour to make it gluten free

– sprinkle your cake with icing sugar


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