Easy Vegan Redcurrant Cake
Ingredients
Dough
- 470g spelled flour, light
- 20g corn starch
- 20g baking powder
- 120ml oil
- 450ml plant-based milk
- 250g sugar
- 1 teaspoon vanilla paste
- 1 pinch of salt
- About 250g currants
- 1 squirt of lemon juice
Glaze
- 50 g currants
- 8 tbsp powdered sugar
- 1 tbsp beetroot juice (optional, but gives the great color)
Preparation
Preheat the oven to 180 degrees.
Mix the flour, starch, baking powder and salt together.
Add the remaining ingredients and mix into a homogeneous dough.
Splash the lemon juice and the currants, stir briefly and then bake for about 55 minutes.
Strain currants through a sieve (makes approx. 2 tbsp puree). Add the beetroot juice and powdered sugar, stir until smooth, spread the glaze on the cake.
