Moist breakfast cake layered with tangy redcurrants, a crunchy streusel topping and finished off with a vegan cream cheese glaze.
Ingredients
Streusel Topping
¼ cup gluten-free plain flour
¼ cup ground almonds
¼ cup chopped nuts (I used macadamias and almonds)
½ cup coconut/brown sugar
½ tsp nutmeg
3 tbsp. canola/rapeseed oil
Redcurrant Cake
2 cups gluten-free plain flour*
½ cup coconut/brown sugar
¼ cup cane sugar
¾ tsp xanthan gum
1 tsp baking powder
1 tsp baking soda/bicarbonate
½ tsp salt
1 Cup soy/nut milk
½ cup canola/rapeseed oil
1 tablespoon apple cider vinegar
1 tsp vanilla extract
1½ cups redcurrants
Cream Cheese Glaze
¾ cup powdered sugar
¼ cup vegan cream cheese
1 tbsp. vegan butter
Instructions
Preheat your oven to 350F/180C/Gas Mark 4. Line a 8" square cake tin with parchment paper.
For the Streusel
Combine all the ingredients in a bowl and toss together with your fingers or two forks. It should create a crumbly texture. Set aside until the cake is ready.
For the Cake
In a small bowl, combine the milk, oil, vinegar and vanilla
In a large bowl, combine the flour, gum, baking powder/soda, salt and sugars. Mix together fully.
Pour in the wet ingredients and fold to combine. Add about ¼ cup of redcurrant and fold them through.
Pour into the cake tin and layer with the rest of the redcurrants, pushing them into the batter slightly.
Sprinkle with the streusel and place in the oven for 50-55 mins or until a toothpick comes out clean/ with a few crumbs. Let cool.
For the Glaze
Whisk together all the ingredients until there are no lumps. Loosen with a little non-dairy milk if necessary. Drizzle over the cooled cake.
Notes
* I used Doves farm gluten-free plain flour.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/redcurrant-streusel-cake/