Beautiful sharp redcurrants paired with the subtle sour note from the dairyfree yoghurt and a sweet crunchy pearl sugar topping make this Vegan Redcurrant Yoghurt Loaf perfect for any time of the day. Quick to make its a great Dairyfree, Eggfree Lunchbox Lifesaver and a very yummy way to use up a surplus of redcurrants from No17!
Red currantsenough to form a layer in the cake - about a handful!
Preheat the oven to 180C and grease or line a loaf tin.
In a large mixing bowl weigh out the flours, chia seeds and sugar. Stir together.
Next, in a jug measure out the wet ingredients (milk, yoghurt & vegetable oil). Pour slowly into the dry ingredients, stirring until the batter is lump free
The Pour 3/4 into a loaf tin and add a layer of fresh redcurrants before pouring over the remaining cake mix. Finally, sprinkle over a small amount of pearl sugar - it gives a nice crunch in contrast to the squidgy redcurrants!
Bake on a middle shelf for 45mins or until a skewer comes out clean. Tip out of the loaf tin and leave to cool.
If you are freezing for lunches through the week, then slice once cool and wrap each individual slice in greaseproof paper or cling film. It will however keep for around a week as a whole loaf in an airtight tin.
If the redcurrants are quite sweet or you prefer a really tangy cake, you can always add a tbsp of lemon juice to the cake mixture. It will also give it extra lift, which can be useful when using wholemeal flour.