Black currant and raspberry vegan cake
Ingredients
- 1 1/3 cup raspberry
- 1/3 cup black currant
- 1.5 cup water
- 200 g sugar
- 1/2 cup vegetable oil
- 1 tsp baking soda
- 2 tbsp lemon juice
- 2 2/3 cup flour
- pinch of salt
Instructions
- Blend 1 cup of raspberries and currants with water, then add sugar and beat with a hand whisk.
- When the sugar dissolves, add vegetable oil, baking soda dissolved in lemon juice, and salt and mix well again.
- Sift the flour and mix with a hand whisk, add the remaining 1/2 cup of raspberries to the batter. Mix well and transfer to a greased baking form (32×21 cm).
- Put it in the oven heated to 180°C and bake for 30-35 minutes. Check with a toothpick when it comes out dry, it is ready.Bon Appetit!
