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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180°C and grease or line a round springform cake pan.
Stir the apple cider vinegar into the vegan milk and set aside for a few minutes.
Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
Whisk the sugar, melted vegan butter, yogurt, milk mixture, and vanilla in another bowl. Add to the dry ingredients and mix until just combined.
Spread about half of the batter in the pan, scatter over the blackcurrants, then cover with the remaining batter and smooth the top.
Slice the apples and arrange the slices over the batter.
Mix the flour, cinnamon, sugar, and salt, then add the melted vegan butter and vanilla and rub together until crumbly. Sprinkle evenly over the apples.
Bake for about 50-60 minutes, until golden and a skewer inserted in the center comes out clean. Let cool before slicing.
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You can substitute blueberries for blackcurrants if desired.
Ensure the vegan butter is cooled to room temperature before mixing to prevent curdling.
Can I use a different type of sugar?
Yes, organic brown, coconut, or white sugar all work well in this recipe.
Can I use frozen blackcurrants?
Yes, both fresh and frozen blackcurrants can be used.
What can I use instead of vegan butter?
You can use any plant-based margarine as a substitute for vegan butter.
How do I know when the cake is done?
The cake is done when it is golden and a skewer inserted in the center comes out clean.
Can I make this cake gluten-free?
You can try using a gluten-free flour blend, but results may vary.
