Simple, moist, vegan gugelhupf or marble cake. Made with only a few ingredients, fluffy, chocolate and pleasantly sweet. Perfect for a coffee date or as a sweet breakfast.
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 16Piece
Calories 369kcal
Ingredients
FOR THE CAKE:
2Flaxseed egg (6 tablespoons warm water + 2 tablespoons flaxseed meal), also works without, but then the cake can be a bit crumbly
Preheat the oven to 175 degrees (top and bottom heat) and grease a cake pan with a little oil and dust with plenty of flour (optional semolina).
Prepare flaxseed egg in a small bowl and let stand.
2 Flaxseed egg
FOR THE CAKE, add almond milk, apple cider vinegar and baking soda to a large baking bowl and stir gently. The liquid should now begin to foam slightly.
250 ml Almond milk or another vegetable milk, 15 ml Apple cider vinegar, ½ tbspn Baking soda
Add oil, applesauce, spelt flour (sift it if you like!), raw cane sugar, baking powder, bourbon vanilla, sea salt, and flaxseed eggs and mix with your hands or a food processor until smooth. I use a whisk here.
2 Flaxseed egg, 250 ml Frying and baking oil, 32 g Applesauce, 375 g Spelt flour, 250 g Raw cane sugar, ½ tbspn Baking powder, ½ tbspn Sea salt, ¼ tbspn Bourbon vanilla
ALTERNATIVE: Place all ingredients in order in a high-powered blender (e.g. Blendtec) and process with the dough program to a homogeneous dough.
The dough should be neither too solid nor too liquid and should be easy to pour into the baking pan. If too firm, add a little more almond milk, if too runny, add a little more flour.
Pour two-thirds of the batter into the bundt pan.
FOR THE CHOCOLATE DOUGH Pour cocoa powder and almond milk in to the remaining batter in the bowl and mix well once again.
30 g Cocoa, 60 ml Almond milk
Put on the light dough and put in the preheated oven.
Place in the oven, bake for 60 minutes and when the baking time is up, test the cake with a wooden stick to see if it is done. When the wooden stick comes out clean, then the cake is ready. Turn off oven and remove cake. Allow to cool completely(preferably at least 2 hours in a cool place, alternatively overnight).
For the chocolate icing Carefully melt the couverture over a water bath. Be careful not to let it get too hot. Stir in oil and set aside.
200 g vegan dark chocolate coating, 15 ml Frying and baking oil or other high-heat oil
Coat the Gugelhupf evenly with the chocolate coating.
(optional) Sprinkle cocoa nibs on top.
Allow chocolate icing to set.
Slice cooled cake and enjoy!
Store in an airtight container in the refrigerator for up to 5 days, keep frozen for a few weeks.