Juicy vegan coffee cake with coffee, cocoa powder, ground almonds and a tempting chocolate coating. Ideal if you want to score at the next coffee party. Vegan, oil-reduced, gluten-free option.
Prep Time 15 minutesminutes
Baking time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 12Piece
Calories 305kcal
Ingredients
FOR THE CAKE:
300gFlourI use fine spelt flour, for a gluten-free version use my gluten-free flour mix
Preheat the oven to 175 degrees (convection) 195 (upper-lower heat) and grease a Gugelhupf mold.
For the dough Place spelt flour, ground almonds, raw cane sugar, cocoa powder, baking powder, baking soda and a pinch of salt in a large baking bowl and stir with a whisk until everything is well combined and coarse lumps are dissolved.
300 g Flour, 100 g Almonds, 120 g Raw cane sugar, 30 g Cocoa powder, 3 tbspn Baking powder, ½ tbspn Baking soda
Add melted margarine, vegetable yogurt, coffee and vegetable milk and stir until a uniform dough is formed.
75 g Margarine, 120 g Vegetable yogurt, 150 ml Coffee
If the dough is too liquid, add a little more flour, if too dry, add more vegetable milk.
Pour batter into prepared loaf pan, smooth out, place in oven and bake for 50 minutes.
Use a wooden stick to check if the cakes are baked through. If so, then the wooden stick comes out dry. If dough is still stuck, then bake for another 10 minutes and check again.
Remove from the oven and allow to cool completely.
FOR THE CHOCOLATE COATING Melt the vegan chocolate coating carefully over a water bath. Spread evenly over the top of the gugelhupf. Set aside and allow to set.
150 g vegan chocolate coating of your choice
Cut into pieces and enjoy!
Can be stored in an airtight container in the refrigerator for up to 5 days.