So coconut in cake is obviously delicious. It gives the cake an extra oomph of nutty sweetness and makes it extra moist. I decided to use that extra sweetness to balance out the flavours of the addition of precious and underrated black currants. Let me tell you, the result was fantastic if I may say it myself.
Unlike red currants, black currants have never really been a part of my childhood or life in general. I don’t have any black currant bushes in my garden and it’s not really the kind of berry you seek out to buy spontaneously. This summer though, I decided to take advantage of the amazing fruits and berries available including black currants. Luckily, my uncle, who’s house I’m checking every three days while they’re on vacation, do have a bunch of black currant bushes. Guys, as someone who’s used to picking red currants, black currants are such a hassle to pick! They’re all individual and you easily smooch them. Still, the hassle was 127% worth it because this cake is so darn good! Of course, if you don’t have black currants available you can substitute it for blackberries, blueberries or what ever your heart desires. Ooooh, I just got an idea. I’m definitely going to try making this cake with lemon zest and blueberries!
Anyway, this cake ticks all the boxes below:
- Fluffy & moist
- Fresh & seasonal
- Quick and easy
- Gluten free
- Pretty darn wholesome
As you can see, this cake is no exception to my recipes’ trend of being perfect for everyone regardless of dietary preference or allergy and even wholesome enough to have for breakfast. I could ramble about this cake forever, but I reckon none of us want that, haha. Enjoy!
Aren’t they just gorgeous berries?!
Fluffy Coconut Cake with Blackcurrants
A fluffy, moist, sweet coconut infused cake with lots of gorgeous black currants for some fresh and seasonal fruitiness.
- Yield: 8–12 servings 1x
- 65g / 2,3 oz oat flour
- 60g / 2,1 oz buckwheat flour
- 25g / 0,9 oz shredded coconut
- 1 tbsp milled flax or chia seeds
- 1,5 tsp baking powder
- 2 tsp baking soda
- A hearty pinch of salt
- 200ml / 1 cups minus 3 tbsp milk of choice
- 40g / 1,4 oz coconut sugar or other granulated sweetener
- 60g / 2,1 oz pitted dates
- 40g / 1,4 oz nut or seed butter of choice
- 2 tsp white balsamic vinegar*
- 1/2 tsp vanilla extract
- Approximately 125g / 4,4 oz black currants
- A hearty handful coconut chips for topping
- Preheat the oven to 150ºC / 300ºF, prepare and grease a baking pan. My pan had a diameter of 18cm / 7 inches.
- In a large bowl, mix the oat flour, buckwheat flour, shredded coconut, milled flax seeds, baking powder, baking soda, and salt.
- In a blender, blend the milk, sugar, dates, nut butter, vinegar, and vanilla smooth.
- Add the wet to the dry and mix until combined.
- Transfer half of the batter to the cake pan and top with half of the black currants. Cover the berries with a layer of the remaining batter and top with the remaining black currants and the coconut chips. Press them slightly pressing into the batter as well. Bake for 40-45 minutes or until a toothpick runs clean.
*You can most probably use another kind of vinegar, but since I’ve not tried any other myself I can not promise the same results.
Keywords: Coconut cake, with black currants, healthy, gluten free, oil free, sugar free, vegan