Quinoa Bundt Cake with Red Currants
Ingredients
- 1 cup quinoa flour
- 1/4 cup coconut sugar
- 2 tbsp pure maple syrup
- Pinch of sea salt
- 1 tsp baking powder
- 1/4 cup unsweetened almond milk
- 1/2 tsp vanilla extract
- 1 egg (or 1 tbsp flax egg for vegans)
- 3 tbsp melted coconut oil
- 3/4 cup red currants
Preparation
Preheat your oven to 350º F.
Take a large bowl and mix all the ingredients except the currants. Keep whisking until the batter is nice and fluffy. Then gently fold the currants into the cake mix.
Pour the batter into your baking pan. Make sure to spread the batter evenly so the cake comes out leveled.
Pop the pan into the oven and bake for 20-25 minutes or until it’s done, using the toothpick test to be sure.
Let your cake cool for a bit.
