Ingredients

• Ingredients 2 cups gram flour 1/2 ground almonds 2 tsp baking powder 1/2 bicarbonate of soda 2 tbsp coconut oil, melted 1/3 cup plain soya (or coconut) yoghurt 1/3 cup coconut milk 2/3 cup maple syrup 1/4 cup agave 1 tsp vanilla extract 2 cups red currants For the glaze: 1 heaped tbsp coconut oil 1/4 cup coconut milk 1/4 cup desiccated coconut 2 tbsp agave 1 tbsp cornflour

Preparation

• Preparation Pre-heat the oven to 180 degrees celcius/350 degrees fahrenheit. Method Combine the flour, ground almonds, baking powder and bicarbonate of soda in a bowl. Whisk together the yoghurt, milk, coconut oil, vanilla extract and sweeteners. Make a well in the flour and pour in the wet ingredients. fold gently until the ingredients are thoroughly combined before stirring through around half of the redcurrants – leaving the remainder on the stalk for presentation purposes. Grease your bundt tin with a little coconut oil. pour the batter into the tin and bake for around 30mins. Allow it to cool for around 10mins before removing from the tin and transferring to a cooling rack. Meanwhile, whisk all the glaze ingredients together in a pan and simmer until reduced and reasonably thick. let it cool a little before spooning around the top of the cake, allowing some of it to strategically run down the sides. leave it to cool further for around 5-10minutes before adorning with the remaining red currants.