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Vegan Vanilla Gugelhupf with Almonds
5
(1)
60 min
Under an hour
Knuspr-Küche
Dieser vegane und glutenfreie Vanillekuchen ist ein wahrer Genuss für alle, die auf der Suche nach einem fluffigen, aromatischen Dessert sind. Mit feiner Bourbon-Vanille veredelt und mit knusprigen Mandelblättchen bestreut, ist dieser Kuchen in weniger als einer Stunde fertig. Perfekt für den Kaffeeklatsch oder als süßes Frühstück – ganz ohne tierische Produkte und Gluten!
Ingredients
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.
Chef's tip
Serve the cake best with a cup of tea or coffee. It also tastes excellent with fresh berries or a dollop of vegan whipped cream.
240 min
Under an hour
