Vegan Vanilla Gugelhupf | Juicy & Gluten-Free

Name: Vegan Vanilla Gugelhupf | Juicy & Gluten-Free
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Deutsche Küche
Ingredients: 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

6 servings

Under an hour

New

Buy all ingredients right below the recipe

Ingredients

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

Preparation

1
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.
2
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 stir everything with a whisk or hand mixer until a smooth batter forms.
3
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.

Tip

Serve the cake with fresh berries or a dollop of vegan whipped cream for a special dessert experience.

Knuspr-Küche

Verwenden Sie für ein noch intensiveres Aroma eine frische Vanilleschote statt Extrakt. Der Kuchen bleibt in einer luftdichten Dose bis zu 3 Tage saftig.