John Myers
Marble Gugelhupf Vegan
The perfect marble gugelhupf vegan recipe with a picture and simple step-by-step instructions.
- 400 g Flour (spelled or wheat flour)
- 2 tbsp Cornstarch
- 1 packet Tartar baking powder
- 220 g Sugar
- 1 packet Vanilla sugar
- 1 Mes Salt
- 150 ml Rapeseed oil
- 350 ml Plant-Based milk (oat, soy, spelled, almond milk …)
- 2 tbsp Lemon juice
- For the dark dough
- 3 tbsp Cocoa powder
- 3 tbsp Vegetable milk
- Mix all dry ingredients. Add the vegetable milk, oil and lemon juice and mix into a soft batter (do not stir too long). Grease and flour the bundt pan. Pour in half of the batter. Stir the other half of the dough with the ingredients for the dark dough again and also pour it into the mold. Run a fork through the dough to draw the typical marble pattern. You can also add the dough in layers – like a “zebra cake” – alternating one layer light and one layer dark. Bake at 175 ° C for approx. 45 minutes (make a stick test). Let the cake cool a little in the tin, then turn it out and let cool down completely. Sprinkle with icing sugar or cover with a chocolate icing.
Facebook Comments