Vegan Gluten-free Chocolate Chiffon Cake with Peaches and White Currant
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.
Servings
12
Servings
12
Ingredients
DRY
WET
TOPPINGS
Instructions
  1. Preheat oven to 330 degrees (165C)
  2. In a bowl combine your dry ingredients. Set of aside.

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