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Vegan Upside Down Currant Slice

Ran - Alfalfa House
A simple recipe to make a vegan upside down currant cake. This cake is also refined-sugar free and uses whole food ingredients and flours. Guilt-free eating at it's best
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Australian, Baking
Servings 8 people

Equipment

  • Oven

Ingredients
  

For the Dry Ingredients

  • 1.5 cups white spelt flour
  • 1.5 cups almond meal (ground almonds)
  • 2 tsp baking powder
  • a good pinch of salt

For the Wet Ingredients

  • 1.5 cups sunflower oil (or neutral tasting oil of your choice)
  • 1 cup  rice syrup
  • 1 cup soya milk
  • 2 medium zest of lemons
  • 1/4 cup lemon juice

For the Topping

  • 2 cups  currants
  • 1 tbsp kuzu (or arrowroot powder)
  • 1 tbsp agar flakes

Instructions
 

For The Cake Base

  • Pre-heat oven to 180° C
  • Mix dry ingredients together in one bowl
  • Mix wet ingredients together in a separate bowl – you see the mixture becoming thicker and as the ingredients join together and emulsify
  • Pour wet ingredients into dry ingredients and mix together without overworking the mixture (this might be runnier than you think a cake ought to be – don’t worry!)
  • If you are going to make cupcakes you can now spoon the mix into 12 cupcake cases in a cupcake tray and bake for 25 minutes or when poked with a skewer the skewer comes out clean (apart from a few crumbs of almond)

Preparing the Toppings (for upside down cake)

  • Combine the currants on a low heat in a small pot.
  • Stir in the kuzu and dissolve.  Stir in the agar flakes.
  • Warming up this mixture is sufficient

Finishing Up the Cake to Bake In Oven

  • Line a 12” shallow tart tin with baking paper
  • Pour in the topping
  • Very carefully pour in the wet mix – you will see the topping coming up and mixing with the cake mix – don’t worry about that, just be as gentle as you can
  • Bake for 50-60 minutes or until when poked with a skewer the skewer comes out clean
  • Remove from oven and allow to cool in the tin for 15 minutes
  • Turn out tin onto serving dish and peel away baking paper.
  • Serve in thin cake slices – lovely with a soya yoghurt or lemon sorbet.
Keyword refined sugar-free, vegan, wholegrains