This is chocolate chiffon cake with peaches, chocolate chunks and white currant. The peaches are for the fruity and slightly sour flavour, the chocolate for the choco touch. I topped the cake with an peaches, chocolate and white currant. In my opinion white currant goes absolutely wonderful together with the chocolate and the peaches. It's gluten-free and vegan friendly.
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Ingredients
DRY
- 1 1/2 cup oat flour
- 1 1/4 cup rice flour
- 3/4 cup corn flour
- 1/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
WET
- 4 bananas medium, mashed
- 3/4 cup rapeseed oil
- 1 1/2 cup soy milk
- 1 tsp vanilla extract
TOPPINGS
- peaches fresh, pitted, cut into eighths
- 50 g dark chocolate chopped
- white currant
Ingredients
DRY
WET
TOPPINGS
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Instructions
- Preheat oven to 330 degrees (165C)
- In a bowl combine your dry ingredients. Set of aside.

- In a separate large bowl combine your mashed bananas, oil, plant based milk and vanilla extract.
- Add in bowl with wet ingredients dry ingredients and mix everything thoroughly.
- Transfer the batter into the chiffon cake pan
- Put a peaches cut into eighths, like at the picture above. Sprinkle with dark chocolate.
- Bake in a pre-heated oven for 1h - 1h 15 minutes, or until a skewer inserted down the center comes out dry.
- Remove from oven and cool on a rack.
- Decorate with white currant 🙂
ENJOY!