Buy all ingredients right below the recipe
Ingredients
- 330 g wheat flour (Type 405 or 480)
- 200 g sugar
- 1 tbsp baking powder
- 1 pinch salt
- 320 ml plant-based milk (e.g., soy or oat) + 2 additional tbsp
- 1 tbsp apple cider vinegar (alternatively lemon juice)
- 1 tsp vanilla extract
- 2 tbsp baking cocoa
- Powdered sugar for dusting (optional)
- 80 ml vegetable oil (e.g., sunflower or rapeseed oil)
Preparation
- 1Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a Gugelhupf pan with oil and dust with flour.
- 2In a large bowl, whisk together all liquid ingredients – plant-based milk, oil, vinegar, and vanilla extract. Then add flour, sugar, baking powder, and salt, and mix to a smooth, lump-free batter.
- 3Divide half of the batter into a second bowl and stir in cocoa and the 2 additional tablespoons of milk. Alternately spoon light and dark batter into the prepared pan, then gently swirl with a knife to create a marble pattern. Place the Gugelhupf in the oven and bake for 40–50 minutes, until a wooden skewer comes out clean.
- 4After baking, let the cake rest in the pan for about 10 minutes, then carefully invert it onto a wire rack and let it cool completely. Before serving, dust with powdered sugar or decorate with melted dark chocolate, as desired.
