Vegan Vanilla Gugelhupf | Juicy & Gluten-Free
(0)
60 min
Under an hour
Knuspr-Küche
Ein herrlich saftiger und luftiger veganer Vanillekuchen, der ganz ohne Gluten auskommt. Dieser feine Rührkuchen besticht durch sein intensives Vanillearoma und eine knusprige Kruste aus gehobelten Mandeln. Perfekt für den Kaffeeklatsch oder als süßes Frühstück – schnell zubereitet und ein Genuss für alle, nicht nur für Veganer!
Ingredients
Preparation method
Ingredients overview
- 190 ml natural soy drink
- 250 g gluten-free flour (all-purpose mix)
- 70 g vanilla sugar
- 75 ml sunflower oil
- 40 ml boiling water
- 1 vanilla bean (pulp) or 1 tsp vanilla extract
- 3 tbsp almond flakes
- 1 pinch salt
Preheat the oven to 180 °C (top/bottom heat). Lightly grease a small loaf pan or springform pan (approx. 20 cm diameter) with a little oil.
In a large bowl, mix the gluten-free flour, vanilla sugar, the pulp of the vanilla bean (or extract), and a pinch of salt. Add the soy drink, oil, and hot water. Quickly whisk everything with a whisk or hand mixer until a smooth batter forms.
Pour the batter into the prepared pan and sprinkle evenly with the almond flakes. Bake in the preheated oven for approx. 40–45 minutes until golden brown. Test with a skewer: If no batter sticks to the wooden skewer, the cake is done. Let it cool completely before slicing.
Chef's tip
Serve the cake with fresh berries or a dollop of vegan whipped cream for a special dessert experience.
240 min
Under an hour
