As you may well know by now, I have an almighty obsession with bundt cakes.
I love that you can bake something quite simple and quite ordinary, yet the second you pour them into a bundt tin, they transform into something quite beautiful and elegant.
This Lemon & Redcurrant Bundt Cake is my last salute to summer, a zesty, fruity cake that incorporates two of my favourite seasonal flavours. Plus, anything that features redcurrants is always a plus in my book!
This cake is light, airy and incredibly moist, but is made with olive oil rather than butter. It’s also vegan (of course!) and created using my favourite egg substitute – aquafaba.
I love baking cakes with aquafaba because I feel that they give a much more authentic texture than, say, flax or chia eggs. They mimic eggs in baking so beautifully! Plus, it’s free to use – just save the water from a tin of chickpeas after making a curry and you’re sorted!
Anyway, I hope you love this Bundt Cake too! Enjoy the last few days of summer,
Lemon & Redcurrant Bundt Cake
- Creates one large bundt –
- For the dry ingredients:
- 2 1/2 cups spelt flour
- 1 1/2 cups sugar of choice (I used coconut sugar)
- 2 tbsp coconut flour
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- Zest two lemons
- For the wet ingredients:
- 3/4 cup aquafaba (chickpea brine)
- 1/2 cup coconut milk
- 1/2 cup olive oil
- 1/2 cup lemon juice (about three lemons)
- 1 tsp vanilla extract
- Drop lemon extract (optional, but recommended)
- 1 1/2 cups redcurrants, picked from stems
- For the icing –
- 1/2 cup icing sugar / powdered sugar (I used powdered stevia)
- Coconut milk, to thin
- 1 tsp vanilla paste
- Zest one lemon
- Drop lemon extract (to taste)
- Preheat your oven to 180C, then oil a flour a bundt tin (unless using a silicone bundt case).
- Stir together your dry ingredients (apart from the sugar) in a large mixing bowl, then set aside.
- In a separate bowl, beat your aquafaba with an electric whisk for a minute or so, or until white and foamy and no longer see-through. Beat in the sugar, vanilla and lemon for a further five minutes, then slowly fold in the olive oil, coconut milk and lemon juice.
- Fold your flour mixture into the aquafaba until just combined. Fold in the redcurrants. Set aside for five minutes to thicken slightly.
- Check your cake mixture – the perfect cake should fall in a “soft dollop” from a baking spoon. If it’s too loose, add in some more coconut flour. If it’s too thick, add a splash more coconut milk.
- Spoon into your prepared bundt tin, then place in the oven to bake for 30-40 minutes, or the cake is golden and firm to touch. Leave to cool completely.
- In the meantime, mix together sieved icing sugar with the vanilla, lemon zest and extract and a splash of coconut milk, adding one tablespoon of milk at a time until you reach desired texture. Spoon over the top of your cooled bundt cake, then cut into slices and enjoy.