Black currant and raspberry vegan cake

Total Time 45 minutes
Servings 16


  • 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


  • 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!
Course: Dessert, vegan
Keyword: vegancake

Hello, I'm Medea, an endocrinology resident and avid cook. On this website, I share everything I love – delicious recipes, travel recommendations, and articles about healthy eating.

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