The little birds in my mothers garden loves the redcurrant bush and sits at the top branches and munch away on the berries most days.
My mother made a lovely redcurrant cake the other day and after tasting it I wanted to recreate a healthier version.
I was very pleased with the result. The cake was nice and moist and had a dense consistency. The balance between sweet and sour worked really well.
Hope you will enjoy!
Vegan Redcurrant and Coconut cake
120 g redcurrants, fresh or frozen
120 g spelt flour
100 g coconut nectar sugar
1 tsp baking powder
6 tbsp cold pressed virgin coconut oil
3 tbsp chia seeds
9 tbsp cold water
1/2 tsp vanilla extract
small pinch of sea salt
2 tbsp desiccated coconut
Pre heat the oven to 200°C
Soak the chia seeds in the cold water and set aside. The mixture will take a “jelly” like consistency.
Grease and line a cake tin, measuring about 28 cm in diameter, using coconut oil and desiccated coconut flakes.
Melt the coconut oil.
Mix the flour, baking powder, coconut nectar sugar and salt. Add the melted coconut oil and vanilla extract to the mixture followed by the soaked chia seeds. Stir well.
Transfer the batter to the cake tin and spread evenly. The finished cake will measure about 1 cm deep.
Scatter the red currants on top and bake in the oven for 25 minutes.