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