Vegan Currant Cake

Ingredients:

• 400g spelt flour
• 15g baking powder
• 100g sugar
• 90ml oil
• 400ml water
• 500g mixed currants

Topping:

• 100g hazelnuts, roasted and ground
• 50g almonds, roasted and roughly chopped
• 30g oat flakes
• 50ml coconut oil
• 50ml golden syrup
• 100g currants

Directions:

1. De-stalk the currants and set aside in a bowl.
2. Sift the flour and mix with the baking powder, sugar, oil and water.
3. Pour into an 11 inch springform, top with the currants and bake in a preheated oven at 175 degrees for 25 minutes.
4. In the meantime, melt the coconut oil and mix with the hazelnuts, almonds, oat flakes and golden syrup.
5. Sprinkle over the cake, top with the remaining currants and bake for a further 20 minutes.