Today is the day I combine tow of my favourite things: redcurrants & cake. I usually can manage a gluten-free sponge pretty well, but since I have been creating a lot of raw cakes, I’ve lost my way. This one took me a few attempts before I managed it and this was mainly because my gluten-free flour supply was running low. Anyone with gluten-free baking experience knows that substituting your flours willy-nilly just never really works, which is exactly what I did to start.
After two failed attempts, I took the safe option of pre-made Doves Farm gluten-free flour. This flour has always been hit and miss with me, but luckily worked well in this gorgeous cake recipe. Doves farm have a large range of flours and is the most accessible GF range across the UK. So whether you’re just starting out with baking, can’t be bothered to fill your pantry up with a load of different flours or you’re just running low with the rice and sorghum flours, this one is for you!
This recipe was actually inspired by my favourite Blueberry and Banana Muffin recipe. This is such a good breakfast gf muffin recipe that is pretty healthy as far as cakes go… I decided to steal the crumble topping of the muffin recipe and incorporate it here. Underneath the streusel topping is a layer of tangy redcurrants that burst beautifully into the cake. Redcurrants are a unique flavour and retain that sour taste once cooked, which works beautifully with the sweet sponge.
Though I couldn’t stop there, I had to have some frosting for my breakfast coffee cake. I decided to go for a traditional cream cheese glaze that you’d ordinarily put on your cinnamon buns. NOM!
My slice moist sponge was eaten for breakfast, because cake for breakfast is totally acceptable in The Hungry Herbivores kitchen, especially if it has fruit in it. But it is also great for a afternoon tea cake or just a mean ass dessert. If you don’t want to eat the entire 8″ square cake by yourself, feed some of your friends and tell them “yes, that is vegan AND gluten-free”. Bosh.
Get baking and tell me what you think in the comments!
- 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
- 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
- ¾ cup powdered sugar
- ¼ cup vegan cream cheese
- 1 tbsp. vegan butter
- Preheat your oven to 350F/180C/Gas Mark 4. Line a 8" square cake tin with parchment paper.
- 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.
- 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.
- Whisk together all the ingredients until there are no lumps. Loosen with a little non-dairy milk if necessary. Drizzle over the cooled cake.