Vegan Vanilla Gugelhupf with Almonds

Name: Vegan Vanilla Gugelhupf with Almonds
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 (baking mix); 70 g vanilla sugar; 75 ml neutral sunflower oil; 40 ml boiling water; 1 Bourbon vanilla pod (pulp); 3 tbsp sliced almond flakes; 1 pinch fine table salt

60 min

Under an hour

Knuspr-Küche

Ingredients

Price per portion:€ 1.83

Ingredients

Select all ingredients

Soy drink 190 ml Sojadrink Natur

Gluten-free flour 250 g glutenfreies Mehl (Backmischung)

Vanilla Sugar 70 g Vanillezucker

Sunflower Oil 75 ml Sonnenblumenöl neutral

Water 40 ml kochendes Wasser

Vanilla bean 1 Bourbon-Vanilleschote (Mark)

Almond flakes 3 EL Mandelblättchen gehobelt

Salt 1 Prise Speisesalz fein

Preparation method

Ingredients overview

190 ml natural soy drink
250 g gluten-free flour (baking mix)
70 g vanilla sugar
75 ml neutral sunflower oil
40 ml boiling water
1 Bourbon vanilla pod (pulp)
3 tbsp sliced almond flakes
1 pinch fine table salt

Preheat the oven to 180 °C top/bottom heat. Lightly grease a small loaf pan or Gugelhupf mold (approx. 20 cm diameter) with oil.

In a large bowl, mix the gluten-free flour, vanilla sugar, the pulp of the vanilla pod, and a pinch of salt. Add the soy drink, sunflower oil, and hot water. Whisk or mix everything into a smooth batter.

Pour the batter into the prepared mold and sprinkle evenly with the almond flakes. Bake in the preheated oven for approx. 40-45 minutes until golden brown. Check with a skewer to see if the cake is baked through (if no dough sticks to the wooden skewer, it's done). Let it cool briefly before slicing.