Gluten-free and dairy-free cake

1. Mix all the ingredients together, except cocoa. Gradually add oil. Grease the cake mold and sprinkle with coconut.
2. Layer half of the dough, sprinkle black and red currants. Mix cocoa into the second half of the dough and add gently mashed banana and chocolate granules for baking. Layer on light dough.
3. Bake at 180°C for about 50 minutes. Turn the hot cake out of the mold and decorate according to your taste and imagination.

A good tip:
Those who can, can exchange vegan yogurt and sour cream for 400 ml of acidophilic milk.